Pumpkin Tres Leches Cake
I don’t feel much like telling a story today. It’s dark outside way too early, colder than it should be, and altogether dreary. I do feel like listening to a story, though, or several. Get your Snuggie (you do own a Snuggie, right?! Doesn’t everyone?) and some hot tea and let’s share some of our favorite memories.
One of mine is when my mom offered to buy me any patchwork bear I chose at the Southern Christmas Show one year. I picked a cream and pink one and I believe I still have it under my bed somewhere.
Another is when a kind lady held my hand as our plane took off when I was 8 and going to the Bahamas with my family. She didn’t know me from Eve, but she knew I was terrified to fly and made it her business to comfort me.
One that always makes me smile is the memory of driving home from Carolina Poodle Rescue with Byrd sleeping on my lap, wondering what she was like and how we’d get along. Do you know for about the first 3 months after I got her, I felt unsure about my decision to get a dog? Looking back, I don’t know why (except that very characteristic sense of worry I always have) and I can’t quite believe I was so nervous. She’s certainly one of the best things to ever happen to me.
One last one is actually a recurring memory. One of my favorite times in my classroom over the past few years is choice project time, when my students propose their own project to convey their understanding of changes in the novel, Flowers for Algernon. During those workdays, my classroom was filled with kids planning, playing guitar, sculpting, composing piano pieces, filming, writing, and painting. We always ended up marveling over the creativity and sheer variety of the finished products at the end. I can’t wait to see how my current students will tackle the challenge.
What are your favorite memories? Share a few with me and let’s brighten up the dark evenings, shall we?
In the meantime, here’s a really fun — and really easy — cake to bake up. If you love pumpkin and you love tres leches cake, you’ll love this combination. A pumpkin sheet cake soaks up a delicious three milks mixture before being topped with my favorite fluffy whipped icing.
One year ago: Broiled Southern Pimiento Cheese
Two years ago: Quick Dinner: Garlicky Peanut Noodles with Crunchy Vegetables
Three years ago: How to Make 27+ Cheesecakes and Look Awesome While Doing It
Four years ago: Barefoot Contessa’s Carrot Pineapple Cake
Pumpkin Tres Leches Cake
Recipe by: Willow Bird Baking using a pumpkin sheet cake recipe adapted from Taste of Home
Yield: 20 servings
A pumpkin spice sheet cake meets a tres leches cake! The whipped icing on this delicious, custardy cake is one of the best parts.
Cake Ingredients:
1 1/2 cups sugar
1 can (15 ounces) solid-pack pumpkin
1 cup canola oil
4 eggs
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cloves
Tres Leches Ingredients:
1 cup whole milk
1/2 (14-ounce) can sweetened condensed milk
1/2 (12-ounce) can evaporated milk
Whipped Icing Ingredients:
1 1/2 cup milk
7 1/2 tablespoons flour
1 7/8 cups granulated sugar (not powdered sugar; note: 1/8 cup = 2 tablespoons)
3 teaspoons vanilla extract
1 1/2 cups (3 sticks) butter, at room temperature
Directions:
Preheat the oven to 350 degrees and grease a 15-inch x 10-inch x 1-inch baking pan. In a large bowl, cream together sugar, pumpkin, oil, and eggs. In a separate bowl, whisk together flour, baking powder, cinnamon, baking soda, salt, and cloves. Gradually whisk dry ingredients into wet ingredients and mix well. Pour the batter into your prepared pan and bake for 20-25 minutes or until a toothpick inserted into the center of the cake comes out with just a few moist crumbs. Cool the cake completely on a wire rack (keep in the pan). Poke holes in the cake with the back of a wooden spoon.
In a medium bowl, whisk together whole milk, condensed milk, evaporated milk. Pour this mixture over the cooled cake. Chill the cake overnight.
To make the frosting, heat the milk, flour, and granulated sugar together over medium heat, whisking constantly. Once it starts to boil, continue whisking and heating it for around 7 minutes or until it’s very thick, like cake batter consistency. Remove the mixture from the heat and add the vanilla extract. Remove the mixture to a shallow pan and let the mixture cool completely (after a bit, I stuck mine in the fridge to hurry it along). Once the mixture is cool, beat the butter in the bowl of a stand mixer until soft and fluffy. Add the completely cooled mixture and beat on high until you have fluffy frosting the consistency of stiff whipped cream. Frost your chilled cake.
44 Comments on Pumpkin Tres Leches Cake
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Susan
November 3, 2013 at 10:13 pm (11 years ago)Pumpkin and Tres Leches?! Ahhhh … you know my weaknesses!! One of my all-time favorite memories was when, as a youth group (teenagers), we would go and visit, and sing and read to the residents of the “Presbyterian Home for Widows and Single Women” in “the big city” of Philadelphia. (I lived in the ‘burbs just outside the city and going “to town” was always a dress-up occasion!) Once we finished singing for the residents, we got to spend time sitting and talking with them. I just loved sitting and listening to them talk about their lives; the stores were amazing; the things they had seen and some of the amazing things they had done; stories about keeping those “home fires burning” while their brothers, fathers, boyfriends and husbands were overseas; one story about how one woman and her husband paid off their brand new refrigerator “on time” by depositing a quarter once a week into a box on the fridge. The money was then collected every quarter — hmmmm, no pun intended … I think. Rich, rewarding, amazing life experiences that were so very, very different from my own. We usually went about once every two or three months and I so looked forward to that trip!! Thanks for that trip down memory lane! 😀
Julie Ruble
November 4, 2013 at 12:32 pm (11 years ago)Aww, I LOVE that memory, Susan! How totally sweet!! Thank you for sharing!
Elsa
November 4, 2013 at 12:06 am (11 years ago)My grandfather passed away over the weekend, so for the last two days our family has spent a lot of time reminiscing about him, looking at old pictures of him, etc. One of the pictures we unearthed brought back a memory I had almost forgotten. My family is really into cross country skiing, and one day when my sister and I were wee kiddies (I can’t remember how old, I think I was about 5-6ish) we all went cross country skiing at a park in our city. Being young, my sister and I got really tuckered out before the end of the trail. My grandfather never liked to see his grandkids even a little unhappy, so he wound up skiing the rest of the trail with my sister clinging onto one of his legs and me being pushed along at the front of his skis. I have no idea how he managed to ski like this, but all three of us have the biggest smiles on our faces in the picture my parents took of this spectacle.
Julie Ruble
November 4, 2013 at 7:33 am (11 years ago)Aww, Elsa. I’m so sorry for your loss, but also so glad you have this sweet memory of your grandfather. Thank you for sharing him with us!
Belinda @themoonblushbaker
November 4, 2013 at 5:31 am (11 years ago)Wow I coulw have to believe this most unique pumpkin recipe on the food blogsphere to date. all that creamy milk and pumpkin? Yumo.
memories? I think it has to be being tall enough to ride roller coast for the first time. I am shortie so, I was always behind everyone else for rides. The thrill of the being scared is what I got. Now I am addicted to roller coasters
Julie Ruble
November 4, 2013 at 12:32 pm (11 years ago)Thanks, Belinda! Love roller coasters!
Katrina @ Warm Vanilla Sugar
November 4, 2013 at 9:47 am (11 years ago)Tres leches cake is my FAV! This recipe is perfect 🙂
Julie Ruble
November 4, 2013 at 12:31 pm (11 years ago)Thanks, Katrina!
Meagan
November 4, 2013 at 12:31 pm (11 years ago)Such a beautiful cake, Julie! Tres leches are right up my alley and I love the idea of flavoring with pumpkin. Just lovely!
Julie Ruble
November 4, 2013 at 12:31 pm (11 years ago)Thanks, Meagan!
natalie@thesweetslife
November 4, 2013 at 2:58 pm (11 years ago)two weeks ago i had a major FAIL with tres leches cake…I wish I’d seen this recipe first!! Might have to redeem myself with it 🙂
Robyn
November 4, 2013 at 3:08 pm (11 years ago)I’ll be making this soon!
When I was little I used to want to be a cook or baker in TV- namely on Blue Peter segments. So, rather than just bake in the kitchen, I used to take all the ingredients to the garden hut and do it there- then I could practice looking up at the camera and talking in the privacy of 4 wooden walls next to a lawnmower! I thought this was completely ok!
Amanda @ Once Upon a Recipe
November 4, 2013 at 5:36 pm (11 years ago)The Winter darkness is setting in here too, and it’s making me feel down in the dumps! It certainly helps to think of fun memories, and I don’t doubt that a slice of this cake would help too. Yum!
Joan
November 6, 2013 at 12:52 pm (11 years ago)Would this work in a regular cake pan? I don’t want to buy the larger one for just one recipe
Julie Ruble
November 6, 2013 at 1:48 pm (11 years ago)I use this chart to decide if the amount of batter for one pan is right for another size: http://allrecipes.com/howto/cake-pan-size-conversions/. Keep in mind that if you change the size of the pan, the bake time will also change, so check for doneness early and often. You also might have to adjust the amount of the milks mixture.
Josie
November 9, 2013 at 10:43 am (11 years ago)Hi Joan, I just made this in a 9 x 13 pan, and it was perfect, just the right amount of cake to frosting proportion.
vanillasugarblog
November 7, 2013 at 7:59 pm (11 years ago)wonderful!
sharing this for sure!
Blue
November 9, 2013 at 2:59 am (11 years ago)every time fall slips abruptly into winter I find myself embroiled in some fight with nature. not now, I need a bit more time in the sun, or my garden is “winterized” yet. Winter just blows more rain my way and I settle down with all my favorite cook books and dream.. do i like this recipe, how can I make it mine, or different, I read chefs’ lives and am instantly transported to Italy and Poland on the culinary rugs of delectable dreams… by Thanksgiving I have buried myself knee deep in cookbooks and bios and to scramble to come back to the reality of actually cooking for the holiday not just to satisfy my culinery curiosity.
for a dark day, here is what I recommend. first get a massage. take a steam. clear away the gloomies. find that one cookbook you never have time to peruse. and steep your nose in and enjoy! the sun will pour forth in every buttery morsel you create! enjoy your smiles by giving them away like that well sought out acorn every squirrel seeks this blustery season! Be of good cheer. Visiting here.. is that for me! 🙂
Jenny @ BAKE
November 10, 2013 at 4:27 pm (11 years ago)I love these little snippets of memories! it was so fun to read. This cake looks amazing, there’s something really comforting about a sheet cake, they have the perfect proportion of sponge to icing.
Dina
November 14, 2013 at 7:55 am (11 years ago)it looks yummy!
Christine (CookTheStory)
November 14, 2013 at 8:05 pm (11 years ago)My love of pumpkin is growing, especially this year with all the fabulous recipes. We always had a dog growing up (not the same one of course), and I used to just love how they would always be at the door wagging their tails and so happy to see me.
Tenise
December 22, 2013 at 12:01 am (11 years ago)This recipe sounds wonderful, i’d like to make it for Christmas! Do you think you could substitute sweet potatoes for those who don’t like pumpkin?
Julie Ruble
December 22, 2013 at 12:15 am (11 years ago)Thanks, Tenise! I think that will work fine — sweet potato and pumpkin usually function the same in recipes. Hope you love it 🙂
lucy cook
August 22, 2014 at 12:35 am (10 years ago)Hi Julie,
In the above recipe, is the measurement for the sugar correct with 1 7/8 cups of sugar or is it 1 1/8 cups of sugar.
Thanks looking forward to making this whenever the weather gets cooler
Lucy
Julie Ruble
August 22, 2014 at 7:19 am (10 years ago)It’s right! I know it’s a weird measure! You can do 1 3/4 cup and then add 2 tablespoons to equal 1 7/8 cup 🙂
Salwa
September 22, 2014 at 4:56 pm (10 years ago)My favorite pumpkin I like all sweets
Danette Murphy
October 20, 2014 at 3:49 pm (10 years ago)Hi! I can’t wait to try this recipe…but since your recipe says “half a can” regarding your condensed and evaporated milks can you please tell me what size cans you’re using? I have two different sizes!
Julie Ruble
October 30, 2014 at 9:37 pm (10 years ago)Hi Danette, I use half a 14 ounce can of sweetened condensed milk and half a 12 fluid ounce can of evaporated milk.
Dennis
October 30, 2014 at 4:52 pm (10 years ago)The tres leches portion calls for half cans of evaporated and condensed milk. Half of what size can? I have several sizes at my local grocery.
Julie Ruble
October 30, 2014 at 9:37 pm (10 years ago)Hi Dennis, I use half a 14 ounce can of sweetened condensed milk and half a 12 fluid ounce can of evaporated milk.
Adrienne
November 27, 2014 at 2:23 pm (10 years ago)I made this today for our Thanksgiving lunch and it was AMAZING! I added 1/4 tsp of ginger and 1/4 tsp of nutmeg. I also DOUBLED the tres leches mix, because here in Puerto Rico, we like our tres leches to swim. LOL Best pumpkin dessert I’ve ever tasted! 🙂
Ghi
October 14, 2015 at 2:54 pm (9 years ago)Hi Julie,
I am really looking forward to making this for our upcoming Dia de los Muertos-themed Gourmet Club dinner. One question, however…tell me more about poking the holes in the cake. Is this done when the cake is cool? How many holes? And why??
Thank you!
Julie Ruble
October 14, 2015 at 3:10 pm (9 years ago)Hi Ghi,
You can cool the cake or poke while it’s warm. Use a fork or skewer and poke holes every 1/2-1 inch or so. It allows the milks mixture to filter down into the cake and saturate it. Enjoy!
Sheryl
November 11, 2015 at 1:16 pm (9 years ago)Wish I could have printed this:(
Julie Ruble
November 11, 2015 at 1:18 pm (9 years ago)Sorry. Working as hard as I can to get all recipes converted into plugin that allows printing, but unfortunately there are only so many hours in the day for all that needs to be done. I usually copy/paste into notepad or an email to print.
Sheryl
November 11, 2015 at 1:19 pm (9 years ago)Got it!!! Thank you:)
Lorena
April 21, 2016 at 1:32 am (9 years ago)Can you substitute the canned packed pumpkin for fresh cooked pumpkin?
Lorena
April 21, 2016 at 1:33 am (9 years ago)Can you substitute the canned pumpkin for fresh cooked pumpkin?
Julie Ruble
April 21, 2016 at 7:38 am (9 years ago)Yes, should work just fine!
Arushi
November 1, 2017 at 4:26 pm (7 years ago)Do u mean 1/2 of the cans or 12oz cans??
Julie Ruble
November 1, 2017 at 4:28 pm (7 years ago)Half of one 12-ounce can, so you’ll be adding about 6 ounces to the recipe.