America's Pumpkin Spiced Tres Leches Cake

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America's Pumpkin Spiced Tres Leches Cake

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This is a holiday spiced version of the Latin American classic. A special thanks to Michael Cordua and Chef David Cordua of Cordua Restaurants in the Greater Houston area for this recipe.


Sponge Cake:
  • 7 Eggs (whole)
  • 2 Cups Sugar
  • 2 Cups Flour
  • 2 Tbsp Baking Powder
  • 1/2 Cup Milk

Tres Leches Milk:
  • 3 Cups Condensed Milk
  • 3 Cups Evaporated Milk
  • 3 Cups Heavy Cream
  • 1 Cup Canned Pumpkin Puree
  • 2 Tbsp Cinnamon
  • 1 Tbsp Ground Ginger 
  • 1 1/2 Tsp Ground Clove

  • 1 Cup  Egg whites
  • 2 Cups  Sugar
  • 1 Cup  Water
  • 1 Tsp  Cream of tartar
  • 1 Tsp  Vanilla

Recipe Info

Procedure (Sponge Cake):
  1. Whip eggs in 3rd speed until fluffy, about 25 to 30 minutes. Sift together dry ingredients, reduce the speed on the mixer and add in segments milk and let it mix at low speed for about 10 minutes.

  2. Remove from mixer and our pour over greased molds (4 cups of mixture for pan). Bake at 300°F for about an hour and 10 minutes.

  3. When ready remove from oven and punch small holes, pour tres leches mix (see below about 8-9 cups). Let the cake soak for about 20 minutes, remove any excess liquid and top with Italian meringue.

Procedure (Meringue):
  1. Beat egg whites with cream of tartar in Hobart mixer on high for 5 minutes or until mixture reaches soft peaks. Heat water and sugar in sauce pan to 240°F. Remove from heat. 

  2. Slowly add sugar mixture to egg whites. After mixture is thoroughly combined, beat for 15 minutes. Add vanilla until well blended.

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