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gingersnaps2012-11-03 08:54 pm
auriga) wrote in gingersnaps2012-11-03 08:54 pm
Pumpkin Tres Leches Cake
This was the first time I ever tasted a tres leches cake so while I have no others to compare it to, it was delicious. A good way to use up some leftover pumpkin puree!
I did change a couple things to the original recipe: adding ginger, nutmeg, and allspice in addition to the cinnamon, and reducing the amount of sugar called for. It was still pretty sweet!
Pumpkin Tres Leches Cake
Ingredients
-1 15-oz can (2 cups) pumpkin puree
-1 3/4 cups white sugar
-1 cup vegetable oil
-4 eggs
-2 cups flour
-2 tsp baking soda
-1 tsp cinnamon
-1/2 tsp ground ginger
-1/4 tsp nutmeg
-1/4 tsp allspice
-1/2 tsp salt
-3/4 cup evaporated milk
-1/2 cup heavy cream
-3/4 cup sweetened condensed milk
-whipped topping (Optional)
note: My evaporated milk turned out to be bad, so I used a full 10-oz (300-mL) can of sweetened condensed milk and thinned it out a little with some skim milk.
Directions
In a mixing bowl, beat pumpkin, sugar and oil. Add eggs and mix in well.
In a separate bowl combine flour, baking soda, cinnamon and salt. Add dry ingredients to pumpkin mixture. Beat until well blended.
Pour batter into greased 10x15 or 9x13 pan. Bake at 350 degrees for 25-35 minutes or until a toothpick inserted in the middle comes out clean.
Once the cake is cooled, poke holes all the way through the cake with fork. Mix all 3 milks together and pour over the cake (it will sink in eventually). Allow to soak in and then cut and serve with whipped topping if desired.
Source.
I did change a couple things to the original recipe: adding ginger, nutmeg, and allspice in addition to the cinnamon, and reducing the amount of sugar called for. It was still pretty sweet!
Pumpkin Tres Leches Cake
Ingredients
-1 15-oz can (2 cups) pumpkin puree
-1 3/4 cups white sugar
-1 cup vegetable oil
-4 eggs
-2 cups flour
-2 tsp baking soda
-1 tsp cinnamon
-1/2 tsp ground ginger
-1/4 tsp nutmeg
-1/4 tsp allspice
-1/2 tsp salt
-3/4 cup evaporated milk
-1/2 cup heavy cream
-3/4 cup sweetened condensed milk
-whipped topping (Optional)
note: My evaporated milk turned out to be bad, so I used a full 10-oz (300-mL) can of sweetened condensed milk and thinned it out a little with some skim milk.
Directions
In a mixing bowl, beat pumpkin, sugar and oil. Add eggs and mix in well.
In a separate bowl combine flour, baking soda, cinnamon and salt. Add dry ingredients to pumpkin mixture. Beat until well blended.
Pour batter into greased 10x15 or 9x13 pan. Bake at 350 degrees for 25-35 minutes or until a toothpick inserted in the middle comes out clean.
Once the cake is cooled, poke holes all the way through the cake with fork. Mix all 3 milks together and pour over the cake (it will sink in eventually). Allow to soak in and then cut and serve with whipped topping if desired.
Source.