Print

Cozy Pumpkin Tres Leches Cake: The Best Fall Dessert

pumpkin tres leches cake - featured image
Print Recipe

This pumpkin tres leches cake is impossibly moist, soaked through with a sweet milk mixture that makes every bite taste like a cozy hug. It’s the perfect balance of familiar pumpkin flavor and the luxurious, soaked texture that makes tres leches so special.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1/2 cup unsalted butter, softened
  • 3 large eggs, room temperature
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk, room temperature
  • 1 can (12 ounces) evaporated milk
  • 1 can (14 ounces) sweetened condensed milk
  • 1/2 cup heavy cream
  • 1/2 teaspoon vanilla extract
  • Pinch of cinnamon (optional)
  • 1 1/2 cups heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • Ground cinnamon for dusting

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your 9×13 pan with butter or non-stick spray. Optionally line the bottom with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon. Set aside.
  3. In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 3-4 minutes with an electric mixer.
  4. Beat in each egg one at a time until fully incorporated, scraping down the sides of the bowl after each addition.
  5. Add the pumpkin puree and vanilla extract, then beat until just combined.
  6. With the mixer on low speed, add about a third of the flour mixture, then half of the milk, then another third of flour, the rest of the milk, and finally the remaining flour. Mix just until combined after each addition.
  7. Pour the batter into the prepared pan and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Let the cake cool in the pan on a wire rack for about 15 minutes.
  8. While the cake is still warm, use a fork or skewer to poke holes all over the surface, about every inch.
  9. In a large measuring cup or bowl, whisk together the evaporated milk, sweetened condensed milk, heavy cream, vanilla extract, and a pinch of cinnamon until smooth.
  10. Slowly pour the milk mixture all over the warm cake, starting at the edges and working your way to the center, letting each pour absorb before adding more. Cover the pan with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  11. When ready to serve, pour the heavy whipping cream, powdered sugar, and vanilla into a chilled bowl. Beat with an electric mixer on medium-high speed until soft peaks form.
  12. Spread the whipped cream over the chilled cake. Dust the top with ground cinnamon. Slice and serve cold.

Notes

Don’t overbake the cake; pull it out when a toothpick comes out with a few moist crumbs. Poke holes generously for even soak absorption. Pour the soak slowly in stages. Let the cake soak overnight for best texture. Chill your bowl and beaters before making whipped cream for better results.

Nutrition

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

Find it online: https://tastytuck.com/cozy-pumpkin-tres-leches-cake-the-best-fall-dessert-2/