Subscribe

Pumpkin tres leches

"Three milk" cake is simply a delicate cake soaked in a combination of milks. This pumpkin variety gives it a seasonal flavor.

  • close
    From Halloween through Thanksgiving, Pumpkin Tres Leches is a great treat for any seasonal entertaining.
    The Runaway Spoon
    View Caption
  • About video ads
    View Caption
of

Moist, sweet and tender Tres Leches cake is a favorite of mine. A classic of the cooking canon of many Hispanic cultures, “three milk” cake is simply a delicate cake soaked in a combination of milks.

For years, I used a recipe given to me by a friend from Nicaragua that used a box cake mix and it was always a big hit. I eventually developed a from-scratch recipe, and then adapted that to become one of my favorite Christmas dessert, Eggnog Tres Leches. It’s a fabulous holiday dish, because it needs to be made ahead and can serve a crowd. So for Thanksgiving, it seemed only right to come up with a pumpkin version.

Pumpkin Tres Leches is a great treat for any seasonal entertaining, and with its origins is a great choice for a Day of the Dead celebration. Serve it up as a post trick-or-treating feast of Chicken Enchiladas with Pumpkin Sauce or Spicy Chorizo, Pumpkin and Black Bean Chili (because you can’t have too much pumpkin on Halloween). And it is a natural for Thanksgiving and is imminently portable if you are headed to another house for the celebration. An artful dollop of whipped cream and sprinkle of nutmeg add an elegant touch if you’d like.

Recommended: 13 Halloween treats

Pumpkin tres leches
Serves 12

1 (15-ounce) can pumpkin puree (not pie filling)
2 cups granulated sugar
1 cup vegetable oil
4 eggs
2 teaspoons vanilla
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/8 teaspoon ground cardamom
1 (14-ounce) can sweetened condensed milk
3/4 cup evaporated milk
1/2 cup buttermilk

1. Preheat the oven to 350 degrees F. Grease a 9- by 13-inch glass baking dish.

2. Beat the pumpkin, sugar and oil together in the bowl of an electric mixer until smooth and well combined. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla. Mix the flour, soda, spices, and salt together in a small bowl. Beat into the pumpkin mixture at low speed until thoroughly combined, scraping down the sides of the bowl occasionally.

3. Spread the batter into the prepared pan and bake for 30 – 45 minutes, until a tester inserted in the center comes out clean. Leave the cake to cool to room temperature.

4. Stir the condensed milk, evaporated milk and buttermilk together in a 4-cup measuring jug until completely combined. Poke small holes over the top of the cake using a skewer or cake tester. Slowly pour the milk mixture evenly over the top of the cake.

5. Let sit for about 15 minutes, then carefully cover with plastic wrap and refrigerate. Leave the cake to soak up the syrup for up to 12 hours.

Related post on The Runaway Spoon: Apple ginger upside down cake

The Christian Science Monitor has assembled a diverse group of food bloggers. Our guest bloggers are not employed or directed by The Monitor and the views expressed are the bloggers' own and they are responsible for the content of their blogs and their recipes. All readers are free to make ingredient substitutions to satisfy their dietary preferences, including not using wine (or substituting cooking wine) when a recipe calls for it. To contact us about a blogger, click here.

About these ads
Sponsored Content by LockerDome
 
 
Make a Difference
Inspired? Here are some ways to make a difference on this issue.
FREE Newsletters
Get the Monitor stories you care about delivered to your inbox.
 

We want to hear, did we miss an angle we should have covered? Should we come back to this topic? Or just give us a rating for this story. We want to hear from you.

Loading...

Loading...

Loading...

Save for later

Save
Cancel

Saved ( of items)

This item has been saved to read later from any device.
Access saved items through your user name at the top of the page.

View Saved Items

OK

Failed to save

You reached the limit of 20 saved items.
Please visit following link to manage you saved items.

View Saved Items

OK

Failed to save

You have already saved this item.

View Saved Items

OK