My NEW FAVORITE ⭐️Thanksgiving Dessert! MUST TRY! Pumpkin Spice Tres Leches Cake

Hey y'all! Welcome to Camara's Kitchen. Today I'm going to show you a delicious dessert that is perfect for fall, maybe even Thanksgiving. Baby, it's that cooking season, that spicy season. This is going to put in all of those flavors. I know you're going to love it. Let's go ahead and get started. Preheat the oven to 350 degrees. If you've watched my channel and seen any of my baking videos, you guys will know that I love weighing out my flour. It's just fast and very accurate. So I'm going to weigh out two cups of flour, which is 240 grams. You can also sift the flour and then scoop it into a measuring cup and then level it off. And honestly, if it goes over a gram or two, look, that's just a tiny bit. It really ain't gonna make a big difference. I now want to sift the flour with some of the other dry ingredients. So I took it out, I put it in a bowl, and now I'm going to add it to my sifter. I'm going to put in two teaspoons of baking powder, a teaspoon of baking soda, and half a teaspoon of salt, a tablespoon of cinnamon, a fourth of a teaspoon of ginger, and also a fourth of a teaspoon of nutmeg. And I'm going to just sift this in. I like doing this because it makes sure there's no lumps in the flour. Before I start mixing my wet ingredients, I'm going to add a kitchen towel down under my mixing bowl. It's going to give it a little bit more stability. And now I'm going to put in my pumpkin. This is one 15-ounce can of just plain pumpkin. No seasoning, no pumpkin pie mix, none of that. I'm also going to add four eggs, a tablespoon of vanilla extract, three-fourths of a cup of vegetable oil. I know some people don't like vegetable oil, so you can use avocado oil or even a light olive oil. A cup of sugar and half of a cup of brown sugar. You can use a stand mixer, but I'm just going... Oop, got a little aggressive with that one, okay? I'm just going to use a whisk, and I'm going to mix these together really well. I'm going to be honest with y'all, I could not find the beaters to my hand mixer. So I was like, I'm going to just make it work, okay? I know there's somebody else out there who don't got their hand mixer anyway. I'm now going to gradually add in the dry ingredients. When that cinnamon and spices hit that batter, baby! Look, you know this is going to be good, okay? And y'all know it's the pumpkin and pumpkin spice time of year, right? Your family is going to love this. And you guys know with the pumpkin in the batter, it's going to be very, very moist. Pumpkin adds tons of moisture and flavor. Now you might be wondering if you can substitute in butter for vegetable oil. And I would say no, because vegetable oil is liquid at room temperature. So it adds a different type of moisture to a cake. This is my personal preference. I don't think it comes out the same. Thick and smooth. No lumps, okay? I'm going to spray a 9 by 13 baking dish with a little bit of oil. This is olive oil, but it doesn't really matter. The flavor is not really going to come through, but I'm going to wipe it on the sides here. I'm just going to pour my batter into my 9 by 13 baking dish. And at this point, y'all know we got to get that spatula out, okay? You better not be leaving no batter behind. Baby, you got to get this all out. This that goodness. And y'all know these groceries got them prices up. And if you got some kids, go ahead and give them this. You know that's like your childhood joy, looking at spatula. I'm going to bake this in the oven for about 30 minutes or until a toothpick comes out clean. It's been 30 minutes, so I'm going to check the cake. I'm going to use a toothpick and I'm going to see if it comes out clean. It's come out clean, so I'm going to let the cake cool for about 15 to 20 minutes. While the cake is cooling, I'm going to take a chopstick and I'm going to poke holes all over the cake. It's going to allow it to absorb the milk mixture that we're going to put on it. Does anyone know where Tres Leches cake, like how it was invented? I honestly feel like somebody's mom overbaked a cake one day and then was like, let me pour a little milk on it, all right? Because we're not going to throw this away. What do y'all think? Or if you actually know, let me know in the comments. The three milks I'm using for this recipe is heavy cream, sweetened condensed milk, and evaporated milk. So I have a half of a cup of heavy cream. I don't like to substitute that for like whole milk because it makes the cake a little too wet to me, if that makes sense. However, I am using the whole can of sweetened condensed milk. Of course, that is going to further sweeten the cake. So if you only want to use half of a can, you are welcome to do so. And then I'm going to put in somewhere between a fourth to a half of a can of the evaporated milk. How much milk mixture you use depends on how soaked you actually want your cake to be. So you can decide there. I'm going to pour this mixture all over my cake. Those little holes that we poked is going to let this milk mixture seep deep down in there and just be so delicious. It's sitting on top now, but trust me, it's going to soak deep into the cake. Sometimes I like to take my spoon and just, you know, redistribute it a little bit while it's still soaking in the first few minutes. One thing that I do like about Tres Leches cakes is that, you know, when it sits, you know, the cake gets super moist and almost becomes custard like. I'm going to cover this up with foil. And then I'm going to place this in the fridge overnight. Yes, overnight. So if you greedy, maybe you want to wait. You must use a whipped topping on this cake. So I'm going to use this pumpkin spice flavored one. You can make your own whipped cream, but baby, we're not doing that today. Okay, so this one has a nice light flavor. So we're going to use it. It's going to go great with the cake. It's the next day. The cake is nice and cold. A little decoration, or at least I'm going to try to do a little decoration. All right, some little puffs. See that? We're going to be cute today. We're going to try to be cute today at least. So this is not perfect, but do y'all demand perfection from me? You can get this one at Target, but there's also a really nice pumpkin spice whipped cream at Aldi. Hold up, now we get to that end. No, do y'all see this? I can't believe it. Oh my gosh, just not enough for a few puffs. Okay, so I'm going to get the other one. See, I can't prepare. I'm not going to be disgraced today. Okay, so I had a second one just in case. It's a different color. Oh my gosh, this is funny. All right, y'all, we made it. Okay, we made it. You know what I'm going to do? I'm going to still go on top of it with a little cinnamon. I'll write a little sprinkle of that on there very lightly. It's going to work, okay? Ain't nobody going to say no to eating it just because we got a little pumpkin patch right there. That's going to be the pumpkin patch. Ain't that cute? Okay, y'all, check this out. Let's see what this pumpkin spice tres leches cake talking about. All right, now my whipped cream melted a little bit. Y'all saw how the whipped cream tried to play me, but you know we ain't going to get into that, okay? But y'all, look at this. Okay. This is delicious. But I tell you, you have to make this. You put this on your Thanksgiving table, baby ain't going to be none left. Let me know if you are going to try this recipe. You guys know I love you and Jesus loves you, and I'll see you next time in Kamara's Kitchen. Goodbye and God bless.