Ingredients
For the cake:
• 1 cup all-purpose flour (or gluten-free 1:1 blend)
• 1 tsp baking powder
• ½ tsp cinnamon
• ¼ tsp nutmeg
• ¼ tsp salt
• 5 eggs, separated
• ¾ cup granulated sugar (divided)
• 1 tsp vanilla extract
For the tres leches mixture:
• 1 can (14 oz) sweetened condensed milk
• 1 can (12 oz) evaporated milk
• ½ cup whole milk or coconut milk
• ½ cup canned pumpkin puree (unsweetened)
• 1 tsp pumpkin pie spice
• 1 tsp vanilla extract
For the topping:
• 1 ½ cups heavy cream or full-fat coconut cream (cold)
• 2 tbsp powdered sugar
• ½ tsp vanilla extract
• Ground cinnamon (for dusting)
• Cinnamon-sugar roasted pecans (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Make the cake: In a bowl, whisk flour, baking powder, cinnamon, nutmeg, and salt.
- Beat egg yolks with ½ cup sugar and vanilla until pale. Fold into dry ingredients.
- In another bowl, beat egg whites to soft peaks. Gradually add remaining ¼ cup sugar and beat to stiff peaks. Gently fold into batter.
- Pour into pan and bake 20–25 minutes, until golden and springy. Cool completely.
- Make the milk mixture: Whisk condensed milk, evaporated milk, whole milk, pumpkin puree, pumpkin pie spice, and vanilla.
- Poke holes all over cooled cake with a fork. Slowly pour milk mixture over the cake, letting it soak in (may take 1–2 hours).
- Chill at least 4 hours (or overnight).
- Top before serving: Whip cream, powdered sugar, and vanilla to stiff peaks. Spread over cake. Dust with cinnamon and top with pecans if desired.
✨ Serve chilled—the ultimate fusion of comfort and celebration!
💡 Make ahead: Assemble up to one day in advance. Add whipped cream just before serving.
PREP TIME & NUTRITION :
Prep Time : 25 mins , Cook Time : 25 mins , Total Time : 6 hrs (includes chilling) , Servings : 12 slices , Calories : 360 , Net Carbs: 42g , Fats: 18g , Protein: 8g