Pumpkin Tres Leches Cake

Tres leches ("three milks" in Spanish) cake is a cherished Mexican dessert and this recipe, adds the flavors of Autumn to a moist, bread pudding-style dessert!

• 1 cup vegetable oil
• 3 eggs
• 1 (15 oz) can pumpkin puree
• 1 tsp vanilla extract
• 2 1⁄2 cups sugar
• 2 1⁄2 cups flour
• 1 tsp baking soda
• 1 tsp ground nutmeg
• 1 tsp ground allspice
• 1 tsp ground cinnamon
• 1 tsp ground cloves
• 1⁄4 tsp salt
  
  Milk Mixture:
  
• 1 can Carnation evaporated milk
• 1 can Carnation sweetened condensed milk
• 1 cup whole milk
  
  Vanilla Whipping Cream:
• 1 container whipping cream
• 1/2 cup sugar
• 1 tsp vanilla

1. Preheat oven to 350º. Spray a 9x13-inch rectangular cake pan with non-stick baking spray; set aside.

2. In the bowl of a stand mixer, combine oil, eggs, pumpkin, and vanilla on medium until well incorporated. In a separate bowl, sift flour, sugar, baking soda, salt & spices together.

3. With the machine on low, slowly add dry ingredients into the pumpkin mixture and mix until just combined. Pour batter into prepared pan. Bake at 350º for 40-45 minutes or until a toothpick in the middle comes out clean. Let cool in pan 10 minutes.

4. Meanwhile, combine the evaporated milk, sweetened condensed milk and the whole milk in a small bowl. Whisk until the sweetened condensed milk has dissolved. With a fork, evenly prick the top of the cake 1/2-inch intervals. Pour the milk mixture over the warm cake, a little at a time until all the milk is absorbed. Let cool completely, cover tightly with foil and refrigerate overnight.

5. Before serving, whip the cream, sugar, and vanilla in a cold stainless steel bowl until light and fluffy. Spread over the cold cake and serve.