Pumpkin Tres Leches Cake

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A pumpkin version of the classic Mexican dessert. This pumpkin sponge cake is soaked in three types of milk, and topped with a layer of homemade whipped cream!

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Whisk together the flour, baking powder, baking soda, salt, and spices. Set aside.

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In a separate large bowl, whisk together the eggs and sugar.

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Add the vanilla, oil, yogurt, and pumpkin, and whisk until combined.

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Gradually fold in the dry ingredients.

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Pour the batter into the prepared pan, and spread out evenly.

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Bake for 30 - 35 minutes. Set aside for 10 minutes.

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In a large measuring jug, whisk together the milk, condensed milk, and evaporated milk until combined.

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Poke holes all over the top of the cake using a fork. Slowly pour the milk mixture over the entire cake. Cover and refrigerate for 2 hours.

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In a large bowl, beat the cream, icing sugar, vanilla, and cinnamon until stiff peaks form.

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Spoon the whipped cream onto the cake and spread out evenly. Garnish with a dusting of ground cinnamon.

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Get the full recipe list and instructions at the link below!

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