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Best Pumpkin Tres Leches Cake: Easy Fall Dessert

pumpkin tres leches cake - featured image
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This pumpkin tres leches cake is a moist, flavorful fall dessert that combines the classic three-milk soak with warm pumpkin spice. It’s budget-friendly, kid-approved, and perfect for feeding a crowd.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 4 large eggs, room temperature
  • 1 cup granulated sugar
  • ½ cup packed light brown sugar
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • ⅓ cup vegetable oil
  • 1 teaspoon vanilla extract
  • ½ cup whole milk, room temperature
  • 1 can (12 ounces) evaporated milk
  • 1 can (14 ounces) sweetened condensed milk
  • ½ cup heavy cream
  • ½ teaspoon pumpkin pie spice (optional)
  • 2 cups heavy whipping cream, cold
  • 3 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • Ground cinnamon or pumpkin pie spice, for dusting

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or nonstick spray. Line the bottom with parchment paper that hangs over the long sides for easy removal.
  2. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt for about 20 seconds.
  3. In a separate large bowl, beat eggs, granulated sugar, and brown sugar on medium-high speed for 3-4 minutes until thick, pale, and fluffy (ribbon stage).
  4. Reduce mixer speed to low. Add pumpkin puree, vegetable oil, vanilla extract, and room-temperature milk. Mix until just combined. Scrape down the bowl.
  5. With mixer on low, gradually add dry ingredients to wet mixture. Mix until a few streaks of flour remain, then finish folding by hand with a rubber spatula until no flour is visible.
  6. Pour batter into prepared pan and spread evenly. Tap the pan gently on the counter to release air bubbles.
  7. Bake for 28-33 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Edges should be lightly golden.
  8. Place pan on a wire rack and cool for 15-20 minutes. Using a fork or skewer, poke 40-50 deep holes all over the cake.
  9. In a large liquid measuring cup or bowl with a spout, whisk together evaporated milk, sweetened condensed milk, heavy cream, and pumpkin pie spice (if using) until smooth.
  10. Slowly pour the milk mixture over the entire cake, covering all holes and edges. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  11. When ready to serve, pour cold heavy cream into a chilled bowl. Beat on medium-high speed until soft peaks form. Add powdered sugar and vanilla extract, then beat until stiff peaks form.
  12. Spread whipped cream evenly over the soaked cake. Dust with cinnamon or pumpkin pie spice. Cut into squares and serve cold or at room temperature.

Notes

Room temperature ingredients are important for best texture. Let the cake soak overnight for optimal flavor and moisture. Poke holes while the cake is still warm. Pour the milk mixture slowly and evenly. Chill your bowl and beaters for the whipped cream for best results.

Nutrition

Keywords: pumpkin tres leches cake, fall dessert, pumpkin cake, tres leches, easy dessert, pumpkin spice

Find it online: https://freshforkful.com/best-pumpkin-tres-leches-cake-easy-fall-dessert/