October 31, 2018
Tres Leches cake was born in the culinary traditions South and Central America, so it’s a perfect dessert for a Day of the Dead celebration. AND, as an added bonus, this pumpkin spice tres leches cake is made with olive oil instead of butter.
For the cake:
For the whipped cream topping:
1Preheat oven to 350°F.
2Oil a 9x13 inch baking dish with Colavita Olive Oil.
3In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and spices.
4In a separate, larger bowl, combine the sugar, oil, vanilla, and pumpkin. Beat in the eggs
5one at a time, mixing very well after each addition.
6Gradually add the flour mixture to the wet ingredients and mix well.
7Spread the batter into the prepared baking dish.
8Bake for 25-30 minutes, until a toothpick inserted into the center of the cake comes out clean.
9Allow the cake to cool for 15 minutes in the pan. Then invert it onto a serving plate.
10Use a fork to poke holes across the surface of the cake.
11In a large measuring cup or pitcher, whisk together the evaporated milk, sweetened condensed
12milk, and half and half.
13Pour it very slowly and gradually over the cake, allowing time to let it seep into the fork holes.
14Cover and refrigerate the cake for at least 4 hours or overnight.
15Finally, prepare the spiced cream. Beat the cream, sugar, cinnamon, and vanilla in an
16electric mixer fitted with the whisk attachment until peaks form. Spread evenly over the
17cake. Dust extra cinnamon over the top, if desired.
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