Pumpkin Tres Leches Recipe

Pumpkin Tres Leches

1. Preheat oven to 350ºF.
2. In a large bowl, add egg yolks, pumpkin, 3/4 cup sugar, vanilla, and oil, then using a electric hand mixer, beat until well-integrated.
3. In a separate large bowl, mix together flour, baking powder, pumpkin pie spice, and salt.
4. Add egg mixture to flour mixture, then stir to combine.
5. In a medium bowl, add egg whites and beat with hand mixer until stiff peaks form (slowly add remaining 1/4 cup sugar just before peaks start to form). Gently
6. fold egg whites into cake batter.
7. Transfer batter to greased 13×9” pan, then even out top of batter with a spatula.
8. Bake for about 30-35 minutes, or until toothpick inserted in center comes out dry (a little bit of crumb is OK). Allow cake to cool at room temperature, at least
9. 1-2 hours.
10. While cake is cooling: in a medium bowl, whisk together 3 milks.
11. Once cake has cooled, use a fork to poke holes all over top of cake. Slowly and evenly pour all of tres leches mixture over top of cake. If tres leches mixture begins to heavily pool on top of cake, temporarily stop pouring, then slowly tilt the cake bake and forth and side to side to help the mixture seep into the poked holes.
12. Cover cake pan and refrigerate until chilled, at least 2 hours.
13. To serve: Spread Cinnamon Whipped Cream evenly over top of cake, then slice and serve. Enjoy!

Cinnamon Whipped Cream

1. Using an electric hand mixer, beat cream until thickened. Add confectioners’ sugar and cinnamon and continue beating to combine. Serve immediately, or refrigerate for a few hours at most before serving.