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Creamy Pumpkin Tres Leches Cake: Best Easy Recipe

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A rich, moist pumpkin cake soaked in a blend of evaporated milk, condensed milk, and heavy cream, topped with spiced cinnamon whipped cream. This dessert is perfect for fall gatherings and make-ahead hosting.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ½ cup (113g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • 2 large eggs, room temperature
  • 1 cup (245g) pure pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 can (12 oz / 354ml) evaporated milk
  • 1 can (14 oz / 397ml) condensed milk
  • ½ cup (120ml) heavy cream
  • 1 ½ cups (360ml) heavy whipping cream, very cold
  • 3 tablespoons powdered sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan and dust with flour.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
  3. In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy (2-3 minutes).
  4. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
  5. Add dry ingredients to the butter mixture in two batches, alternating with pumpkin puree. Start and end with dry ingredients. Mix on low speed just until combined.
  6. Pour batter into prepared pan and spread evenly. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  7. Cool cake in pan for 10 minutes, then transfer to a wire rack to cool completely.
  8. While cake cools, whisk together evaporated milk, condensed milk, and heavy cream.
  9. Once cake is cool, poke holes all over the surface with a fork or skewer. Slowly pour milk mixture over the cake and let sit for 10 minutes to absorb.
  10. In a chilled bowl, beat heavy whipping cream, powdered sugar, cinnamon, and vanilla until stiff peaks form.
  11. Spread whipped cream over the soaked cake. Cover and refrigerate for at least 2 hours, preferably overnight.

Notes

Ensure the cake is completely cool before adding the milk soak to prevent it from becoming mushy. For best results, make the cake a day in advance to allow flavors to meld. Do not reheat; serve chilled.

Nutrition

Keywords: pumpkin cake, tres leches, pumpkin dessert, fall baking, cinnamon whipped cream, make-ahead dessert, pumpkin recipe

Find it online: https://twirltaste.com/creamy-pumpkin-tres-leches-cake-best-easy-recipe/