Pumpkin Tres Leches Cake
This easy Pumpkin Tres Leches Cake features a perfect, moist, soft, and fluffy cake topped with a three-milk mixture and a sweetened whipped cream frosting with loads of cinnamon!
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Servings: 6 servings
Calories: 501kcal
INGREDIENTS
for pumpkin cake
dry ingredients
- 2 cups All Purpose Flour
- ½ teaspoon Baking powder
- ½ teaspoon Ground Cardamom
- 1 teaspoon Pumpkin Pie Spice
Wet Ingredients
- 2 Large Eggs
- 15 oz Pumpkin Puree
- 2 tablespoon Sugar Free Sweetener
- 1 teaspoon Vanilla Extract
- 1 cup Milk
Three Milk Mixture
- 1 cup Evaporated Milk
- ½ cup Heavy Cream
- ½ cup Sweetened Condensed Milk
Frosting
- ½ cup Heavy Cream
- 1 teaspoon Sugar Free Sweetener
- Ground Cardamom & Cinnamon
INSTRUCTIONS
- Preheat the oven to 350F or 180C and grease a glass baking dish with butter
- Add all the ingredients to make the pumpkin cake in a bowl. Whisk until combined through.
- Transfer to the greased baking dish and bake for 25-30 min. Allow the cake to cool down completely to room temperature.
- To make the Three Milk Mixture take Evaporated Milk, Heavy Cream and sweetened Condensed Milk in a jar. Whisk until combined.
- Prick holes in the baked pumpkin cake using a fork and pour the milk mixture over it. Allow it to sit in the refrigerator for 4-5 hours.
- Make heavy cream frosting by beating heavy cream, and stevia in a bowl. Add this over the soaked cake. Even out the frosting with an offset spatula. Dust ground cinnamon & cardamom on top.
- Cut into slices and serve
Nutrition
Nutrition Facts
Pumpkin Tres Leches Cake
Amount Per Serving
Calories 501
Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 14g88%
Trans Fat 0.01g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 133mg44%
Sodium 167mg7%
Potassium 539mg15%
Carbohydrates 62g21%
Fiber 3g13%
Sugar 24g27%
Protein 15g30%
Vitamin A 11938IU239%
Vitamin C 5mg6%
Calcium 315mg32%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
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