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Pumpkin Spice Tres Leches Cake

Yields4 ServingsPrep Time4 hrsCook Time30 minsTotal Time4 hrs 30 mins

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:
 2 cups all-purpose flour
 2 tsp baking powder
 2 tsp baking soda
 ¼ tsp salt
 2 tsp cinnamon
 ¼ tsp nutmeg
 ¼ tsp allspice
 ¼ tsp ground ginger
 1 cup sugar
 ¾ cup Colavita Olive Oil
 1 tsp vanilla
 15 oz can of pumpkin puree
 4 large eggs
 12 oz can evaporated milk
 14 oz can sweetened condensed milk
 ¾ cup half-and-half
For the whipped cream topping:
 1 ½ cups heavy whipping cream
 1 tbsp sugar
 1 tsp cinnamon
 1 tsp vanilla

Preheat oven to 350°F.


Oil a 9x13 inch baking dish with Colavita Olive Oil.


In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and spices.


In a separate, larger bowl, combine the sugar, oil, vanilla, and pumpkin. Beat in the eggs one at a time, mixing very well after each addition.


Gradually add the flour mixture to the wet ingredients and mix well.


Spread the batter into the prepared baking dish.


Bake for 25-30 minutes, until a toothpick inserted into the center of the cake comes out clean.


Allow the cake to cool for 15 minutes in the pan. Then invert it onto a serving plate.


Use a fork to poke holes across the surface of the cake.


In a large measuring cup or pitcher, whisk together the evaporated milk, sweetened condensed milk, and half and half.


Pour it very slowly and gradually over the cake, allowing time to let it seep into the fork holes.


Cover and refrigerate the cake for at least 4 hours or overnight.


Finally, prepare the spiced cream. Beat the cream, sugar, cinnamon, and vanilla in an electric mixer fitted with the whisk attachment until peaks form. Spread evenly over the cake. Dust extra cinnamon over the top, if desired.



Nutrition Facts

Servings 4