Pumpkin Tres Leches Cake

Ingredients and Weight:

• Pumpkin puree: 15 ounces
• Cake flour: 1 cup (120 grams)
• Granulated sugar: 1 cup (200 grams)
• Baking powder: 2 teaspoons
• Ground cinnamon: 2 teaspoons
• Ground nutmeg: 1/2 teaspoon
• Eggs: 3 large
• Evaporated milk: 1 cup (240 ml)
• Condensed milk: 1 cup (240 ml)
• Heavy cream: 1 cup (240 ml)
• Pumpkin pie spice, for garnish

Preparation Time:

• 1 hour

Cooking Time:

• 35-40 minutes

Difficulty Level:

• 2 (Easy)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking dish.
2. In a large bowl, whisk together the pumpkin puree, cake flour, sugar, baking powder, cinnamon, and nutmeg.
3. In a separate bowl, whisk together the eggs. Add the eggs to the pumpkin mixture and stir until just combined.
4. Pour the batter into the prepared baking dish and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
5. While the cake is baking, whisk together the evaporated milk, condensed milk, and heavy cream in a medium bowl.
6. Once the cake is done, poke holes all over the top using a fork or toothpick.
7. Slowly pour the three-milk mixture over the cake, allowing it to soak into the holes.
8. Refrigerate the cake for at least 2 hours or overnight before serving.
9. When ready to serve, cut the cake into squares and garnish with pumpkin pie spice.

Nutritional Information:

Per serving (1 piece):

• Calories: 350
• Fat: 15 grams
• Carbohydrates: 50 grams
• Protein: 5 grams

Dish Characteristics:

• Moist and flavorful pumpkin cake
• Soaked in a rich and creamy three-milk mixture
• Spiced with warm pumpkin pie flavors
• Perfect for Thanksgiving, fall gatherings, or dessert

User Comments:

• "This pumpkin tres leches cake is absolutely delicious! It's so moist and flavorful, and the three-milk mixture really adds a rich and creamy touch."
• "I made this cake for my Thanksgiving dinner and it was a huge hit with my guests. It's a perfect dessert for fall."
• "This is the best pumpkin tres leches cake I've ever had. It's so easy to make and always turns out perfect."

Special Precautions and Tips:

• Do not overmix the batter, as this can result in a tough cake.
• If you don't have cake flour, you can substitute all-purpose flour, but your cake may be slightly denser.
• If you don't have evaporated milk, you can substitute 1 cup of milk and 1/2 cup of instant nonfat dry milk powder.
• If you don't have condensed milk, you can substitute 1 cup of milk and 1/2 cup of granulated sugar.