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Best Pumpkin Tres Leches Cake

pumpkin tres leches cake - featured image
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A happy accident turned into the ultimate fall dessert: a moist, custard-like pumpkin cake soaked in three milks and topped with cinnamon whipped cream. It’s a crowd-pleaser that’s perfect for Thanksgiving, Halloween, or any cozy gathering.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg (freshly grated is best)
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 cup (200g) granulated sugar
  • ½ cup (120ml) vegetable oil (or melted coconut oil)
  • 4 large eggs, room temperature
  • 1 cup (245g) pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • 1 can (12 oz/354ml) evaporated milk
  • 1 can (14 oz/397g) sweetened condensed milk
  • ½ cup (120ml) whole milk (or half-and-half for extra richness)
  • ½ teaspoon vanilla extract
  • ¼ teaspoon ground cinnamon
  • 2 cups (480ml) heavy whipping cream, cold
  • 4 oz (113g) cream cheese, softened
  • ½ cup (60g) powdered sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon ground cinnamon (for garnish)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your 9×13-inch baking dish with butter or non-stick spray.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
  3. In a large bowl, whisk together the sugar and oil until combined. Add the eggs one at a time, whisking well after each addition. Stir in the pumpkin puree and vanilla extract until smooth.
  4. Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula. Mix just until no streaks of flour remain. Do not overmix.
  5. Pour the batter into the prepared dish and spread it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan on a wire rack for 15 minutes.
  6. While the cake cools, whisk together the evaporated milk, sweetened condensed milk, whole milk, vanilla extract, and ground cinnamon in a large measuring cup or bowl.
  7. Once the cake has cooled for 15 minutes, use a fork or skewer to poke holes all over the top of the cake. Slowly pour the milk mixture over the entire cake. Let the cake sit at room temperature for 30 minutes, then cover and refrigerate for at least 4 hours, or overnight.
  8. In a large chilled bowl, beat the heavy cream, softened cream cheese, powdered sugar, and vanilla extract on medium-high speed until stiff peaks form.
  9. Spread the whipped topping over the chilled cake. Dust with a generous amount of ground cinnamon. Slice and serve cold.

Notes

For best results, chill the cake overnight. Use 100% pure pumpkin puree, not pumpkin pie filling. If using a different brand of pumpkin puree, blot with a paper towel to remove excess moisture. Room temperature eggs help the cake rise evenly. Do not overmix the batter. Poke lots of holes in the cake for even soaking. The cake is best served cold and improves in flavor after a day or two.

Nutrition

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

Find it online: https://perkypan.com/best-pumpkin-tres-leches-cake/