Dessert for 12

Pumpkin Tres Leches Cake

Name: Pumpkin Tres Leches Cake
Total time: 530 min
Yield: 12 servings
Cuisine: Latin American
Ingredients: 6 large eggs; 1 cup granulated sugar; 2/3 cup pumpkin puree; 2 1/2 tsp vanilla extract; 1 1/4 cups all purpose flour; 1 tsp baking powder; 1/2 tsp kosher salt; 2 1/2 tsp ground cinnamon; 1 tsp ground cardamom; 1/2 tsp ground nutmeg; 1/2 tsp ground ginger; 1/4 tsp ground cloves; 1 cans (14 oz) sweetened condensed milk; 1 cans (12 oz) evaporated milk; 3 cups heavy cream; 3 tbsp powdered sugar

Spiced pumpkin cake absorbs three milks, chills until tender, and finishes with a lightly sweetened whipped cream topping.

$0.98per serving $

530 minstart to table

12servings

Latin American Vegetarian Budget Desserts Fall

Ingredients

6 large eggs
1 cup granulated sugar
2/3 cup pumpkin puree
2 1/2 tsp vanilla extract
1 1/4 cups all purpose flour
1 tsp baking powder
1/2 tsp kosher salt
2 1/2 tsp ground cinnamon
1 tsp ground cardamom
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/4 tsp ground cloves
1 cans (14 oz) sweetened condensed milk
1 cans (12 oz) evaporated milk
3 cups heavy cream
3 tbsp powdered sugar

Steps

Heat the oven to 350 F and grease a 9-by-13-inch baking pan with cooking oil.
Beat the eggs and granulated sugar until thick, then mix in the pumpkin puree and vanilla extract.
Whisk the flour, baking powder, salt, cinnamon, cardamom, nutmeg, ginger, and cloves, then fold them into the batter.
Bake the cake for 35 minutes, until the center springs back when lightly pressed.
Cool the cake in the pan for 30 minutes, poke holes across it, and pour over the condensed milk, evaporated milk, and 1 cup heavy cream.
Chill the cake for 7 hours, then whip the remaining 2 cups heavy cream with powdered sugar and spread it over the cake.

Main ingredient on sale this week? See what to make with eggs on sale.