Description
Ditch the pumpkin pie this holiday season and try something new! This Pumpkin Caramel Pecan Tres Leches Cake is a fresh take on fall flavors—moist, rich, and loaded with pumpkin, caramel, and warm spices. It’s the perfect way to shake up your Thanksgiving dessert table while still embracing all the cozy flavors of the season!
Ingredients
Scale
Cake
- 1 1/2 cups all-purpose flour (increase to 1 3/4 cups if omitting sourdough discard)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/4 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger (optional)
- 1/8 teaspoon ground cloves (optional)
- 1/4 teaspoon salt
- 1 (15 oz) can pumpkin puree
- 1/2 cup brown sugar (increase to 1 cup for a sweeter cake)
- 1/2 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup sourdough discard (120g, optional)
- 1/2 cup chopped pecans
- 1 1/2 to 2 cups caramel sauce (store-bought or homemade)
Tres Leches (Three-Milk Mixture)
- 1 (12 oz) can evaporated milk
- 1 (14 oz) can sweetened condensed milk
- 1 cup whole milk
- 1/2 cup caramel sauce
Whipped Cream Topping
- 1 pint heavy whipping cream
- 1/2 to 1 cup powdered sugar, sifted (sweeten to taste)
- 1 teaspoon vanilla extract
Instructions
- Prep and Preheat
Preheat your oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper or grease with butter/nonstick spray. - Roast the Pumpkin (Optional for Intense Flavor)
For concentrated pumpkin flavor, spread the pumpkin puree on a parchment-lined baking sheet and roast at 375°F (190°C) for 10 minutes. Alternatively, cook in a saucepan over low heat, stirring constantly, until thickened. - Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves (or substitute with 2 teaspoons pumpkin pie spice), and salt. Set aside. - Mix the Wet Ingredients
In a large bowl, whisk together the pumpkin puree, brown sugar, vegetable oil, and vanilla extract. Add the eggs one at a time, whisking well after each addition. Stir in the sourdough discard (if using). - Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix. - Bake the Cake
Pour the batter into the prepared baking dish and smooth the top. Bake for 35–45 minutes, or until a toothpick inserted in the center comes out clean or with a few crumbs. Allow the cake to cool completely. - Slice and Layer with Caramel
Once cooled, carefully slice the cake horizontally in half. Remove the top layer and spread caramel sauce over the bottom layer. Gently place the top layer back on and return the cake to the pan. - Poke Holes
Using a butter knife or chopstick, poke holes evenly across the surface of the cake, about 1.5 inches apart. - Prepare the Tres Leches Mixture
In a medium bowl, whisk together the evaporated milk, sweetened condensed milk, whole milk, and 1/2 cup of caramel sauce until well combined. - Soak the Cake
Slowly pour the tres leches mixture over the cake, allowing it to absorb fully before adding more. You may not need the entire mixture—use as much as you like to achieve your desired moistness. Cover and refrigerate for at least 4 hours or overnight. - Whipped Cream Topping
In a large bowl, beat the heavy cream until soft peaks form. Then add the powdered sugar and vanilla extract and continue beating until stiff peaks form. Spread the whipped cream evenly over the chilled cake. The amount of powdered sugar added is based based on your preferred level of sweetness. - Garnish and Serve
Sprinkle the top with chopped pecans and drizzle with caramel sauce. Slice and serve chilled.
Notes
- Roasting the Pumpkin: For an extra punch of flavor, don’t skip the roasting step. It removes excess moisture and intensifies the pumpkin taste.
- Sourdough Discard: If you omit the sourdough discard, increase the flour by 1/4 cup to maintain the correct texture.
- Custom Tres Leches Mix: Adjust the sweetness of the milk mixture by adding more caramel or reducing the sweetened condensed milk.
- Make-Ahead Dessert: This cake gets better as it sits, so prepare it the night before for a fully soaked and flavorful cake.
- Poke Strategically: Ensure the holes go all the way through the cake for even milk absorption.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Bake
- Cuisine: Latin-American