Monday, November 18, 2013

Pumpkin Tres Leches Cake w/ Cinnamon Cream Cheese Whipped Cream

lacocinadeleslie.com

I have been debating whether or not to share this recipe for a couple of years now.  I still wasn't sure this year, but my Hubby & kiddies insisted since it's a holiday family favorite that I make at least a half a dozen times every year between September and January.  This is the first pumpkin dessert my kiddies requested I make when I bought my first pumpkin this season.

This Pumpkin Tres Leches Cake is my "go to" holiday cake because on one hand it tastes like Halloween, Thanksgiving, and Christmas all rolled into one.  And on the other hand it's super easy to make since I use a box of yellow cake mix as a base. (Gasp!)  I know...a box mix!  How dare I call myself a food blogger?!  But I'm a busy mom of 4, I don't always have the time (or energy) to bake a cake completely from scratch.  And that is why I love this cake.  Because even though it's a box mix that only takes a couple of minutes to whip up, it tastes like I spent hours in the kitchen.  And it's my Hubby's and kiddies' favorite.  It wouldn't be fall or winter in the Limón household without this Pumpkin Tres Leches Cake.

lacocinadeleslie.com

Pumpkin Tres Leches Cake w/ Cinnamon Cream Cheese Whipped Cream


Ingredients: 
  • 1 box yellow cake mix (I used Betty Crocker)
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1-1/2 cups homemade pumpkin puree (or canned)
  • 3 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 1 (14 oz.) can sweetened condensed milk
  • 1 (12 oz.) can evaporated milk

Frosting:
  • 1 cup whipping cream, very cold
  • 3 tablespoons powdered sugar
  • 1 teaspoon ground cinnamon
  • 3 oz. cream cheese, softened

Directions:
Preheat oven to 350°F.  Grease and flour a 9x13-inch baking dish.

In a large mixing bowl, stir together the cake mix, the ground cinnamon, ground cloves, and ground ginger.  Add the pumpkin puree, eggs, 1 cup of milk, and vegetable oil.  Beat with an electric mixer on low speed for 30 seconds, just until combined.  Then increase speed to medium-high and beat for 3 minutes.

Pour cake batter into the prepared baking dish.  Bake at 350°F for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Carefully remove cake from oven and set baking dish on a heat-proof surface.

Combine the sweetened condensed milk with the evaporated milk. Using a fork or a toothpick poke holes all over the cake.  Ladle milk mixture over the warm cake.  Let cake cool to room temperature.

Prepare frosting by mixing together the whipping cream, cinnamon, and powdered sugar.  Beat with an electric mixer on high until light and billowy.  Add in the softened cream cheese and continue to beat for 1 minute.  Spread frosting over cake.  Refrigerate cake for at least 3 hours or overnight.  Sprinkle top of cake with a little ground cinnamon before serving.  Enjoy!!! 


lacocinadeleslie.com


lacocinadeleslie.com


This post is part of the 12 Weeks of Winter Squash Link-Up hosted by girlichef and Joanne of Eats Well with Others.


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21 comments:

  1. Ohhh! Tres Leches is one of my favorite cakes and I never dreamed about putting my fav squash in it! SCORE!!! So glad you decided to share and that I found your blog through the link party ;}

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  2. I love you. Will you please make me a Pumpkin Tres Leches cake?

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  3. It sounds yummy. Harry Potter will be flying in your window any minute now that the secret's out.



    Saludos,


    Kim G
    Boston, MA
    Where we are quite fond of baking pies, and have always wanted to try making a "pumpkin" pie with acorn squash instead of pumpkin.

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  4. This looks awesome. Tres leche cake is delicious on its own, but the addition of pumpkin mist make it fantastic!

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  5. WOW! Just WOW!!!! A must try! For sure... I can only imagine how your "Cake of the Month" with us looks like... can't wait!

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  6. Of course I will make you a Pumpkin Tres Leches cake! (Only because I love you, too!)

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  7. Hi Gwen!


    Thank you so much for stopping by and commenting!

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  8. I love Tres Leches. I love pumpkin. This recipe sounds and looks fantastic. Rico!

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  9. I just added your blog to my Feedly! I grew up eating Italian and Cuban food (not at the same time) so I'm looking forward to trying some of your Mexican inspired recipes!

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  10. Hi Dayngr!


    Welcome to my blog! Thank you so much for subscribing. I hope you find something you like here in my cocina. :)

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  11. I'm making this right now *^_^* I use pumpkin pie spice as that's all I had on hand it smells sooooo good and it's not even done yet!!

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  12. I hope you like it, Jennifer! I forgot to mention that you can use Cool Whip in place of the whipped cream topping. :)

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  13. We did not even make it long enough to put the topping on my kids LOVED it and it was gone by breakfast ;)

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  14. I loved it so much I wrote about it on my blog on facebook =]
    https://www.facebook.com/5crunchypancakes/posts/653616318022299

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  15. Awesome! So glad you and your family liked it. Pumpkin Tres Leches Cake never lasts long at our house. :)

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  16. Thanks so much for sharing your recipes! I have made quite a few of them with great success (including conchas which before your recipe I had tried and failed many times). I just finished making this cake for thanksgiving dinner tomorrow and I had to hide if so much husband doesn't eat it for breakfast. Thanks again!

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  17. Hi, I am making this right now. Should I use all the milk mixture or just enough to soak it? Thanks.

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  18. Hi Maria!


    Happy Thanksgiving! I pour all of the sweetened condensed milk & evaporated milk mixture over the cake. As the cake cools, it absorbs most of the liquid. :)

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  19. This is the way i remember it! None of this condensed milk nonsense ;) Gonna make a batch for this cold night right now

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  20. I made this last week & it was the BEST! Just like my grandma used to make. I absolutely loved it & plan to make it often.

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  21. I don't have long grain white rice....how bad would it screw up the recipe if I used instant white rice.

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