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Cozy Pumpkin Tres Leches Cake: Easy Fall Dessert

pumpkin tres leches cake - featured image
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A cozy pumpkin twist on classic tres leches cake, soaked in three milks and topped with whipped cream. Perfect for fall evenings and holiday gatherings.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ½ teaspoon salt
  • ½ cup (1 stick, 113g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 4 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (245g) pumpkin puree (not pumpkin pie filling)
  • ½ cup (120ml) whole milk
  • 1 can (14 oz, 396g) sweetened condensed milk
  • 1 can (12 oz, 354ml) evaporated milk
  • 1 cup (240ml) heavy cream
  • 1 teaspoon vanilla extract
  • ¼ teaspoon ground cinnamon
  • 1 ½ cups (360ml) cold heavy cream
  • 3 tablespoons (24g) powdered sugar
  • ½ teaspoon vanilla extract
  • Ground cinnamon, for dusting

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan; line with parchment paper if desired.
  2. In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, ginger, and salt. Set aside.
  3. In a large bowl, beat softened butter and granulated sugar on medium speed until light and fluffy, about 3-4 minutes.
  4. Beat in eggs one at a time on medium-low, fully incorporating each before adding the next.
  5. Mix in pumpkin puree and 1 teaspoon vanilla extract on low speed until just combined.
  6. With mixer on low, add dry ingredients and milk alternately: ⅓ flour, ½ milk, ⅓ flour, remaining milk, remaining flour. Mix until just combined; do not overmix.
  7. Pour batter into prepared pan and spread evenly. Bake 28-32 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs.
  8. Cool cake in pan on a wire rack for 15 minutes. Poke holes all over the cake every inch with a toothpick or skewer.
  9. In a large measuring cup, whisk together sweetened condensed milk, evaporated milk, 1 cup heavy cream, 1 teaspoon vanilla extract, and ¼ teaspoon cinnamon.
  10. Slowly pour milk mixture over the warm cake, starting at edges and moving inward. Some liquid may pool on top.
  11. Cover pan tightly with plastic wrap and refrigerate at least 4 hours, preferably overnight.
  12. Just before serving, beat 1 ½ cups cold heavy cream, powdered sugar, and ½ teaspoon vanilla extract on medium-high speed until soft peaks form.
  13. Spread whipped cream over chilled cake. Dust with cinnamon. Cut into squares and serve cold.

Notes

Room temperature ingredients are crucial for best texture. Do not overbake; start checking at 28 minutes. Pour milk mixture slowly and evenly. Chill at least 4 hours, but overnight is best. Store covered in refrigerator up to 4 days. Do not freeze.

Nutrition

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

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