Description

A moist and spiced pumpkin cake soaked in a rich blend of three milks, topped with fluffy whipped cream. This fall-inspired twist on the classic Latin dessert is perfect for holidays and cozy gatherings.

Ingredients

1 cup all-purpose flour

1 tsp baking powder

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/2 tsp ground ginger

1/4 tsp ground cloves

Pinch of salt

5 large eggs, separated

1 cup granulated sugar, divided

3/4 cup pumpkin purée (not pumpkin pie filling)

1 tsp vanilla extract

1 cup whole milk

1 can (14 oz) sweetened condensed milk

1 can (12 oz) evaporated milk

1 1/2 cups heavy cream

3 tbsp powdered sugar

1/2 tsp vanilla extract

Ground cinnamon for dusting

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Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
In a bowl, whisk together flour, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
In a large bowl, beat egg yolks with 3/4 cup sugar until pale and creamy. Mix in pumpkin purée and vanilla extract.
Fold dry ingredients into the yolk mixture until just combined.
In a separate bowl, beat egg whites with the remaining 1/4 cup sugar until stiff peaks form. Gently fold into the batter.
Pour batter into the prepared pan and bake for 25–30 minutes, or until a toothpick comes out clean. Let cool slightly.
In a pitcher, whisk together whole milk, sweetened condensed milk, and evaporated milk.
Poke holes all over the cake with a fork. Slowly pour the milk mixture over the cake. Refrigerate for at least 4 hours or overnight.
Before serving, whip heavy cream with powdered sugar and vanilla until stiff peaks form. Spread over the chilled cake.
Dust with ground cinnamon before serving.

Notes

Use pure pumpkin purée, not pumpkin pie filling.

Chilling the cake overnight enhances the flavor.

Top with chopped pecans or candied ginger for extra texture.

Store leftovers covered in the fridge for up to 4 days.

Do not freeze; it may alter the texture.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: Latin American

Nutrition

Serving Size: 1 slice
Calories: 340
Sugar: 28g
Sodium: 120mg
Fat: 18g
Saturated Fat: 11g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 1g
Protein: 6g
Cholesterol: 110mg