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Cozy Pumpkin Tres Leches Cake: The Best Fall Dessert

pumpkin tres leches cake - featured image
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A moist pumpkin sponge cake soaked in a creamy three-milk mixture and topped with fluffy whipped cream. This fall-inspired twist on the classic Latin dessert is perfect for Thanksgiving, Friendsgiving, or any cozy gathering.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 5 large eggs, at room temperature
  • 1 cup granulated sugar
  • ½ cup pumpkin puree (100% pure pumpkin)
  • ¼ cup whole milk
  • 1 teaspoon vanilla extract
  • 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
  • 2 cups heavy cream, cold
  • 3 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • Ground cinnamon, for dusting

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
  2. In a small bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
  3. In a large mixing bowl, beat eggs and granulated sugar on high speed for 5-7 minutes until pale, thick, and fluffy, forming a ribbon when beaters are lifted.
  4. Reduce mixer speed to low. Add pumpkin puree, whole milk, and vanilla extract. Mix until just combined.
  5. Gently fold the flour mixture into the wet batter in two additions, using a rubber spatula, until no streaks remain. Do not overmix.
  6. Pour batter into prepared dish and spread evenly. Bake for 22-25 minutes, until golden brown and a toothpick inserted in the center comes out clean.
  7. Cool cake in pan on a wire rack for 15 minutes. Poke holes all over the top with a skewer or fork.
  8. In a medium bowl, whisk together evaporated milk, sweetened condensed milk, ½ cup heavy cream, ½ teaspoon vanilla extract, and ¼ teaspoon cinnamon.
  9. Slowly pour the milk mixture over the entire cake, allowing it to absorb. Cover tightly with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
  10. Just before serving, whip 2 cups cold heavy cream, powdered sugar, and 1 teaspoon vanilla extract in a chilled bowl until soft peaks form.
  11. Spread whipped cream evenly over the chilled cake. Dust with ground cinnamon. Slice and serve cold.

Notes

Room temperature eggs are essential for proper volume. Chill the cake overnight for best texture. Do not freeze after adding whipped cream. For dairy-free, use oat milk and coconut cream; for gluten-free, use a 1:1 gluten-free baking blend with xanthan gum.

Nutrition

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

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