There is nothing better during fall than to have a taste of an amazing cake like this!
1 1/2 cups sugar
1 can (15 ounces) solid-pack pumpkin
1 cup canola oil
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cloves
~Tres Leches Ingredients~
1 cup whole milk
1/2 (14-ounce) can of sweetened condensed milk
1/2 (12-ounce) can of evaporated milk
Whipped Icing Ingredients
1 1/2 cup milk
7 1/2 tablespoons flour
1 7/8 cups granulated sugar (not powdered sugar; note: 1/8 cup = 2 tablespoons)
3 teaspoons vanilla extract
1 1/2 cups (3 sticks) butter, at room temperature
Make sure to preheat the oven and set it to 350 degrees. To put your mixture on, grease a 15-inch X10-inch X1-inch baking pan.
You’re just getting started! Next, cream together: sugar, pumpkin, oil, and eggs in a large bowl. In a large bowl, cream together sugar, pumpkin, oil, and eggs.
Make sure to use a separate bowl for this : whisk flour, baking powder, cinnamon, baking soda, salt, and cloves.
You’re going to take the dry ingredients and whisk them into the wet ingredients and mix it well.
You now have an amazing batter full of the good stuff! Pour the batter into your prepared pan and bake for 20-25 minutes or until a toothpick inserted into the center of the cake comes out with just a few moist crumbs.
Cool the cake but keep it in the pan. Poke holes in the cake using the toothpicks.
In a medium bowl, whisk together whole milk, condensed milk, evaporated milk.
You will pour the milk mixture on top of the cooled cake. The milk will run throughout the cake and give it that amazing texture and taste. Chill the cake overnight in the fridge.
Decore your cake anyway you like, and enjoy!