Pumpkin Tres Leches (Three Milks) Cake with Amaretto Whipped Cream Topping is a light and airy sponge cake soaked in a pumpkin three-milk cream sauce (like a poke cake), and topped with an Amaretto Whipped Cream Topping.
I love Tres Leches Cake, and especially this Pumpkin Tres Leches Cake with Amaretto Whipped Cream Topping. I am told Tres Leches cake is one of the most popular desserts in Mexico and Latin America. I can see why with its delicious moist cake and creamy whipped topping. An extremely popular local Latin American restaurant chain in town is known for its tres leches cake. It tastes amazing!
I decided to recreate this luscious dessert at home, except I added my own touch to the recipe. To celebrate fall, I added pumpkin to the three milks to make a pumpkin cream sauce to be poured over the cake. Secondly, instead of vanilla, I added a LorAnn Pumpkin Spice Bakery Emulsion to the cake and a touch of LorAnn Amaretto flavored oil to the whipped cream topping. Those additions really took this cake over the top.
This cake is perfect for a celebration, birthday, or a special occasion such as an anniversary. It would also be great for the holidays. My family may see it for Thanksgiving or Christmas this year.
When LorAnn Oils offered to send members of the Online Blog Conference 2014 three flavors of their oils to sample, I jumped at the opportunity, and selected from their huge selection the LorAnn Pumpkin Spice Bakery Emulsion and the Amaretto flavored oil. These little bottles offer a big punch of flavor. A small amount is all that is needed in the recipe. If you love to bake or make candy, you will love LorAnn oils. These will be perfect for holiday baking.
For what occasion will you make this Pumpkin Tres Leches Cake with Amaretto Whipped Cream Topping?
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Recipe
Pumpkin Tres Leches Cake
Ingredients
Cake
- 1 cup All-purpose Flour
- 1-1/2 teaspoon Baking Powder
- 1/4 teaspoon Salt
- 5 whole Eggs separated
- 1 cup Sugar Divided
- 1 teaspoon LorAnn Pumpkin Spice Flavor Emulsifier
- 1/3 cup Milk
Pumpkin Tres Leches Cream
- 1 can Evaporated Milk
- 1 can Sweetened Condensed Milk
- 1/4 cup Heavy Cream
- 1/3 cup pumpkin puree
- 1/2 teaspoon pumpkin pie spice
Amaretto Whipped Cream Topping
- 2 cups Heavy Cream For Whipping
- 1/8 teaspoon LorAnn Amaretto Flavored Oil
- 3 tablespoons powdered sugar
Instructions
- Preheat oven to 350 degrees F. Spray a 9 x 13 inch baking dish with baking spray, or grease the pan with butter and flour.
- In a large bowl sift together flour, baking powder, and salt. Separate eggs yolks from egg whites.
- In a separate bowl, beat egg yolks with 3/4 cup sugar on high speed until the color is a pale yellow. Stir in milk and pumpkin emulsifier. Pour egg yolk mixture over the flour mixture and stir until just combined.
- Beat egg whites on high speed until soft peaks form. Then add in remaining 1/4 cup sugar and beat until egg whites are stiff.
- Gently fold egg white mixture into the batter until just combined. Pour batter evenly into prepared pan. Spread batter with a spatula to even it out.
- Bake for 35 to 45 minutes or until a toothpick comes out clean. Invert cake out onto a platter and let cool.
- Combine condensed milk, evaporated milk, pumpkin, pumpkin pie spice and heavy cream in a bowl. When cake is cool, pierce the surface numerous times with a fork. Slowly pour the pumpkin cream mixture over the cake.
- Allow the cake to absorb the milk mixture for at least 30 minutes. I recommend covering the cake and refrigerating overnight.
- For the amaretto whipped topping, whip 1 pint heavy cream with 1/8th teaspoon amaretto flavored oil and 3 tablespoons of powdered sugar until it is thick and spreadable.
- Spread the whipped topping evenly over the cake. Sprinkle with cinnamon. Cut into squares and serve.
Nutrition
Be sure to check out these other fabulous recipes made with LorAnn Oils and Flavors.
Strawberry Fudge from The Stylish Nest
Pumpkin Spice Latte French Macarons from Rickabamboo
Amaretto Cookies from The Blonde in the Apron
No Soda Root Beer Cupcakes and Frosting from Juggling Act Mama
Coffee Donuts from the First Year Blog
Pumpkin Spice Brownie Cookies from Flippin’ Delicious
Pumpkin Spice Latte Cake from The Frugal Foodie Mama
Sink Freshening Tabs in a Snap from Christina, Plain and Simple
Marshmallow Cookies with Princess Cake Frosting from Mom’s Busy Helper
White Chocolate Key Lime Shortbread from It Bakes Me Happy
Toasted Coconut Hot Chocolate from Delightful E Made
Pumpkin Spice Protein Smoothie from Nel’s Nook
Cinnamon Spice Cake with Caramel Frosting from Hezzi-D’s Book and Cooks
Almond Cake Cookies with Cinnamon Spice Glaze from Mom’s Test Kitchen
Soft Pumpkin Spice Cookies from Love Bakes Good Cakes
Princess Sand Tarts from Diary of a Recipe Collector
Baked Pumpkin Donuts with Cinnamon Glaze from Deliciously Sprinkled
Pumpkin Cheesecake Mousse from Confessions of a Cooking Diva
Purple People Eater Popcorn Balls from Seven Alive
Green Apple High Hat Cupcakes from Pint Sized Baker
Pumpkin Pie Pudding Parfait from Fearlessly Creative Mamas
Mango Butter Cake from Clark’s Condensed
Pistachio Lemon cake from Self Proclaimed Foodie
Apple Crumb Coffee Cake from Healthy Delicious
Key Lime Cookies from Cooking with Curls
Key Lime Margarita Cookies from Lori’s Culinary Adventures
Chocolate Irish Cream Bundt Cake from Lynsey Lou’s
Earl Grey Shortbread Cookies from Never Skip Dessert
Maple Pumpkin Bread Pudding with Salted Maple Caramel Sauce from The Paisley Barn
Pumpkin Cinnamon Cream Puffs from That’s my Home
Citrus Body Scrub from Melissa’s Cuisine
Pumpkin Spiced Tres Leches Cake from Flavor Mosaic
Salted Caramel Meringue Cookies from The Bitter Side of Sweet
Pumpkin Toffee from Eazy Peazy Meals
Movie Theater Chocolate from KC Bakes
Lactose Free Bacarian Cream Pudding from Travel Parent
Red Velvert Muffins from I Love my Disorganized Life
Maple Bacon Fruit Dip from Renee’s Kitchen Adventures
Maple Macadamia Nut Bread Pudding from Awesome on $20 a Day
Pumpkin Spice Caramel Corn Snacks from Grumpy’s Honey Bunch
Cranberry Cheesecake Bites from Lady Behind the Curtain
Pumpkin French Macarons from Sweet and Savory by Shinee
Caramelized Apple Spice Cake from The Freshman Cook
If you like this recipe, be sure to also check out my most popular recipe, Pumpkin Praline Bread Pudding.
Another pumpkin recipe you may like is my Pumpkin Streusel Muffins drizzled with White Chocolate.
Looking for a pumpkin dessert without the eggs? Try my Eggless Pumpkin Bread.
Julie @White Lights on Wednesday says
OMG Michele. This looks awesome! I seriously love you blog a little more everyday. Totally pinned. 🙂
Michele says
Awww. Thanks Julie!
Bobbi's Kozy Kitchen says
OhhEmmmGeeeee YUM!! This would feed my pumpkin sweet tooth soooo well!!
Michele says
It is a pumpkin lover’s dream!
Dan from Platter Talk says
Outstanding job with the pumpkin tres leches cake!
Krissy Allori {self proclaimed foodie} says
Oh wow, that looks so rich and decadent.
Renee's Kitchen Adventures says
I love your touch on the classic tres leches cake. It’s one of my favorite cakes! LorAnn oils are awesome. I’m a big fan!
Michele says
Thank you.
Carrie @Frugal Foodie Mama says
Wowzers! This looks amazing, Michele! And Amaretto whipped cream?? Yum! 🙂
Michele says
Thanks Carrie!
Mary Ellen says
This looks so good, I love tres leche anything. Yummy!
Michele says
Thanks!
Jen says
Wow, this looks incredible! The Tres Leches Cream AND The Pumpkin Tres Leches
Amaretto Whipped Cream Topping – I am in heaven! I need this!
Marion@Life Tastes Good says
Michele, your cake looks so moist and yummy! I love how you incorporated the oil. I’ll have to try these oils, and your cake would be a perfect way to do that! Thanks for sharing!
Kristin @ Dizzy Busy and Hungry! says
Wow, this looks amazing. Can’t wait to try it! I am definitely interested in trying the oils, looks like have just about any flavor a person could want!
Emily says
What a creative way to use pumpkin Michele! Your cake sounds divine 🙂