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Cozy Pumpkin Tres Leches Cake: Best Easy Fall Dessert

pumpkin tres leches cake - featured image
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A warm, spiced pumpkin cake soaked in three kinds of milk and topped with whipped cream. This easy fall dessert combines the cozy comfort of pumpkin with the rich, milky soak of a classic tres leches cake.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (spooned and leveled)
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • ¾ cup granulated sugar
  • ½ cup unsalted butter, softened (1 stick)
  • 3 large eggs, room temperature
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 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 vanilla extract
  • ¼ teaspoon ground cinnamon (optional, for extra warmth)
  • 1 ½ cups heavy cream
  • 3 tablespoons powdered sugar
  • ½ teaspoon vanilla extract
  • Ground cinnamon, for dusting

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your 9×13-inch baking pan with butter or nonstick spray, then dust it lightly with flour.
  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, beat the softened butter and sugar together until light and fluffy—about 3 to 4 minutes with an electric mixer. Scrape down the sides of the bowl halfway through.
  4. Add the eggs one at a time, beating well after each addition. Then mix in the pumpkin puree and vanilla extract.
  5. With the mixer on low speed, add the flour mixture in three parts, alternating with the milk. Start and end with the flour. Mix just until combined. Fold the batter a few times with a spatula to make sure everything is incorporated.
  6. Pour the batter into the prepared pan and spread it evenly. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
  7. While the cake cools, whisk together the evaporated milk, sweetened condensed milk, heavy cream, vanilla extract, and cinnamon in a medium bowl.
  8. Once the cake is completely cool, poke holes all over the top with a fork or skewer. Slowly pour the milk mixture over the cake, making sure to cover every inch.
  9. Cover the pan with plastic wrap and refrigerate for at least 4 hours, but overnight is best.
  10. When you’re ready to serve, beat the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form. Spread the whipped cream over the chilled cake. Dust generously with ground cinnamon.
  11. Slice and serve cold.

Notes

Don’t overmix the batter. Use room temperature ingredients. Poke holes generously (at least 30-40). Chill overnight for best results. Use a serrated knife to slice. The cake can be frozen (without whipped cream) for up to 3 months.

Nutrition

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

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