Pumpkin Tres Leches Sheet Cake

Thanksgiving is in 2 days!!! AND it’s National Cake Day! I’m super stoked to share this recipe I created in partnership with Eagle Brand. I’m sure you’ve seen them around in your grocery stores as they have products ranging from my favorite sweetened condensed milk to chocolate and caramel sauce. I like having a couple cans handy for making desserts & drinks or my own dulce de leche. I used their products for this cake but you can expect that all opinions are honest and are my own. I absolutely fell in love with this cake and my boyfriend said it must’ve been THE BEST tres leches he’s ever had. Soooo if you are still stuck with what to make for dessert, I’m here to tell you I’ve got the perfect and EASY recipe for you! You can even make it the morning of and it’ll be spectacular by dessert time. It has all the thanksgiving feels, it’s tender, light & just sweet enough. And to top it off, it’s a sheet cake! Which in my opinion is super simple and can serve many guests. Well in this case your guests might want more after that first bite… so make sure to get yourself a good slice before it’s gone! As you already know I love a good tres leches and this definitely puts a holiday spin on it. I love the spiced whipped cream that goes on top and all the warm fuzzy feelings of eating a pumpkin cake, but also the indulgence of a tres leches. Hope you make this one because it is well worth those calories! (but wait… calories don’t count on thanksgiving right???)

PUMPKIN TRES LECHES SHEET CAKE RECIPE 

INGREDIENTS

for the cake 

  • 1 (15oz.) can of pumpkin puree
  • 1 cup granulated sugar
  • 3/4 cup vegetable oil
  • 1/4 tsp. kosher salt
  • 4 eggs
  • 1 tsp. vanilla extract
  • 2 cups AP flour
  • 2 tsp. baking powder
  • 2 tsp. baking soda
  • 2 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 1/2 tsp. ground ginger
  • 1/4 tsp. ground cloves

for the milk soak 

for the whipped cream 

  • 2 cups heavy cream
  • 1/4 cup powdered sugar
  • 1 tsp. ground cinnamon
  • 1/4 tsp. nutmeg
  • 1/4 tsp. ginger
  • pinch of cloves
  • 1/2 tsp. vanilla extract

DIRECTIONS

for the cake 

  • Preheat oven to 350°F & butter and flour a 9×13″ pan .
  • In a large bowl, whisk together pumpkin, sugar, oil, salt & vanilla extract.
  • Add eggs one at a time till each one is incorporated.
  • Add all other ingredients & whisk till just combined.
  • Pour the batter into the prepared pan evenly & bake for 35 mins or until a toothpick entered into the center comes out clean.
  • Let the cake cool to room temperature.
  • In the meantime make the milk mixture.

for the milk soak

  • In a medium bowl whisk together all the ingredients.
  • With a fork, pierce holes all over the cooled cake.
  • Slowly ladle the milk mixture over the cooled cake making sure each scoop is soaked in before adding the next.
  • Chill the cake in the fridge for at least 4hrs or preferably overnight.

for the whipped cream 

  • In a stand mixer, whisk the heavy cream on medium high until soft peaks form.
  • Add the sugar & spices and continue to whisk till you get stiff peaks.
  • Frost the chilled cake & serve immediately or keep the cake in the fridge till you are ready to serve.

4 comments

  1. Thanks for the Recepy

    1. You’re so welcome, hope you’ll enjoy it as much as I do!

  2. Wow my mouth is melting.
    I want some.

    Merry Christmas

    1. I had the same reaction before taking a bite 😉

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