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Kid-Approved Pumpkin Tres Leches Cake: Easy Fall Dessert

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A light and fluffy pumpkin sponge cake soaked in a creamy three-milk mixture, topped with whipped cream and cinnamon. This easy fall dessert converts even the pickiest eaters into fans.

Ingredients

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  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 5 large eggs, separated, room temperature
  • 1 cup granulated sugar, divided
  • 1/3 cup whole milk, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup pumpkin puree
  • 1 can (12 ounces) evaporated milk
  • 1 can (14 ounces) sweetened condensed milk
  • 1/2 cup whole milk
  • 1/4 cup pumpkin puree
  • 1/2 teaspoon vanilla extract
  • 2 cups heavy whipping cream, cold
  • 3 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • Ground cinnamon, for dusting

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or non-stick spray; line bottom with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, salt, and pumpkin pie spice. Set aside.
  3. In a large bowl, beat egg whites with an electric mixer on medium-high speed until soft peaks form. Gradually add 1/4 cup sugar, beating until stiff, glossy peaks form (about 3-4 minutes). Set aside.
  4. In another large bowl, beat egg yolks with remaining 3/4 cup sugar until thick and pale yellow (about 2-3 minutes). Add pumpkin puree, milk, and vanilla extract; mix until combined.
  5. Gradually add dry ingredients to yolk mixture, mixing on low speed until just combined. Do not overmix.
  6. Gently fold whipped egg whites into batter in three additions using a rubber spatula until no white streaks remain.
  7. Pour batter into prepared pan and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted in center comes out clean or with a few moist crumbs. Let cool in pan on a wire rack for 15 minutes.
  8. While cake cools, whisk together evaporated milk, sweetened condensed milk, whole milk, pumpkin puree, and vanilla extract until smooth.
  9. Once cake has cooled for 15 minutes, poke holes all over the top with a fork or skewer. Slowly pour tres leches mixture over cake, starting at edges and working toward center. Let absorb for a minute, then add more. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
  10. When ready to serve, beat cold heavy cream, powdered sugar, and vanilla extract in a large bowl until stiff peaks form. Spread whipped cream evenly over soaked cake. Dust with ground cinnamon just before serving.

Notes

Use room temperature eggs for best fluffiness. Pour milk mixture slowly and let cake soak for at least 4 hours, preferably overnight. Store covered in refrigerator for up to 5 days. Freeze before adding whipped cream for up to 3 months.

Nutrition

Keywords: pumpkin tres leches cake, fall dessert, easy pumpkin cake, kid-approved dessert, tres leches cake recipe

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