Pumpkin Tres Leches Cake

Name: Pumpkin Tres Leches Cake
Ingredients: 1 cup cold heavy whipping cream; 1 tsp vanilla extract; 1 tbsp powdered sugar; 0.5 tsp cinnamon; 8 tbsp softened butter; 1 cup white sugar; 2 eggs; 1.25 cup all purpose flour; 1.75 tsp baking powder; 0.5 tsp salt; 2 tsp cinnamon; 0.5 tsp nutmeg; 0.25 tsp ground cloves; 0.25 tsp ground ginger; 0.5 tsp vanilla extract; 2 tbsp sour cream or yogurt; 0.75 cup unsweetened pumpkin puree; 6 oz evaporated milk; 7 oz sweetened condensed milk; 0.5 cup whole milk; 1.5 tsp vanilla extract

Pumpkin spice cake, tres leches, and cinnamon whipped cream.

Ingredients

WHIPPED CREAM

CAKE BATTER

TRES LECHES

Directions

1
Preheat your oven to 350°F.
2
Cream together the butter and sugar.
3
Add eggs one at a time.
4
Mix until smooth.
5
In a separate bowl, whisk your flour, baking powder, salt, and spices.
6
Whisk your milk, sour cream, and pumpkin puree, and vanilla in a separate jug.
7
Add 1/3 of the dry mixture to the butter mixture and mix to combine.
8
Add 1/2 the milk mixture and mix to combine.
9
Repeat until both the dry and milk mixtures are all incorporated (making sure to finish on the dry mixture).
10
Grease an 8x8 with nonstick cooking spray and line with parchment paper.
11
Transfer the cake batter into the pan.
12
Bake the cake in the preheated oven for 30-35 minutes or until a toothpick inserted comes out with a few moist crumbs.
13
Let the cake cool.
14
In a large bowl whisk together the evaporated, condensed, and whole milk.
15
Mix in vanilla.
16
Poke the surface of cake with a fork.
17
Pour over the milk mixture.
18
Chill in the fridge for 15 minutes to soak.
19
Whip your cream, vanilla, powdered sugar, and cinnamon until stiff peaks form.
20
Spread the whipped cream overtop the soaked cake into an even layer.
21
Dust with cinnamon.
22
Store in the fridge until ready to serve.
23
Slice and enjoy!

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