Dave and Elena’s Wedding Pumpkin Tres Leches Cake is special to me because our dear friends Dave and Elena were married the weekend before my Thanksgiving party in 2012. They had a beautiful fall wedding that was decorated with pumpkins. Golds, whites, greens and turquoise pumpkins were piled high on tables, in windowsills, and around the ceremony space. After enjoying a happy and fun wedding and weekend, I received a call from the busy fools early Monday morning. “We’re coming over, and we’re bringing pumpkins!” I brought a laundry basket out to their car (how DLK, right?) and filled it to the brim with gourds and pumpkins. I proceeded to spray them gold, stack them into towers, and roast them for snacks and purées. Generous and eco-friendly; because of their thoughtfulness, their décor was used more than once, and the pumpkins were cooked and enjoyed all year long in the form of cakes and breads. Dave and Elena’s Wedding Pumpkin Tres Leches Cake was an homage to their wedding, and their offering.

Dave and Elena's Wedding Pumpkin Tres Leches Cake

2016-05-08 16:44:04

Slow-roasted pumpkin adds a fall flavor to Dave and Elena’s Wedding Pumpkin Tres Leches Cake and makes this cake Thanksgiving appropriate dessert.

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Prep Time

15 min

Cook Time

50 min

Total Time

1 hr 5 min

Prep Time

15 min

Cook Time

50 min

Total Time

1 hr 5 min

5436 calories

861 g

958 g

188 g

96 g

50 g

2000 g

937 g

594 g

1 g

131 g

Nutrition Facts

Serving Size

2000g

Amount Per Serving

Calories 5436

Calories from Fat 1662

% Daily Value *

Total Fat 188g

289%

Saturated Fat 50g

251%

Trans Fat 1g

Polyunsaturated Fat 38g

Monounsaturated Fat 93g

Cholesterol 958mg

319%

Sodium 937mg

39%

Total Carbohydrates 861g

287%

Dietary Fiber 22g

88%

Sugars 594g

Protein 96g

Vitamin A

1343%

Vitamin C

45%

Calcium

195%

Iron

83%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

1. ½ cup canola oil
2. ½ cup milk
3. 4 eggs; separated
4. 14-15 ounces pumpkin purée
5. 2 cups sugar
6. 2 ½ cups flour
7. 1 teaspoon vanilla
8. 2 teaspoons baking powder
9. 1 teaspoon cinnamon
10. ½ salt

Milks for soaking

1. ¼ cup evaporated milk
2. 1 cup condensed milk
3. ¼ cup heavy cream (or milk)

Instructions

1. Preheat the oven to 350° F.
2. Lightly grease and flour a bundt pan and set aside.
3. In the bowl of a mixer, beat the egg whites until soft peaks form.
4. Add the sugar gradually with the mixer running and beat to stiff peaks. Set aside.
5. In a separate bowl, beat the egg yolks until very pale and fluffy.
6. Beat in the oil and pumpkin puree.
7. Add cinnamon, baking powder and flour to the egg yolk mixture, alternating with the milk. Add the vanilla.
8. Fold together with the egg whites. Pour into the prepared bundt pan.
9. Bake until golden, 45-55 minutes. Use the toothpick test to ensure cake is cooked through.
10. In a blender, combine the evaporated milk, condensed milk, and heavy cream and blend on high speed.
11. Just after you’ve removed the cake from the oven and it’s still warm, pierce all over with a skewer to create crannies for the milk mixture.
12. Pour the milk mixture over the cake. Let sit and cool to room temperature.
13. Cover and refrigerate until well chilled, at least 4 hours or overnight. Serve at room temperature or slightly cool, but not cold.

By Barrett @dirtylaundrykitchen.com

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calories

5436

fat

188g

protein

96g

carbs

861g

more

Dirty Laundry Kitchen https://www.dirtylaundrykitchen.com/