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Pumpkin Tres Leches Cake Recipe

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4.2 from 237 reviews

This Pumpkin Tres Leches Cake is a moist and spongy pumpkin spice cake soaked in a decadent blend of three milks: evaporated milk, sweetened condensed milk, and whole milk. Topped with a luscious whipped cream frosting and a dusting of cinnamon, this festive dessert is perfect for fall celebrations and holiday gatherings. The cake is carefully baked, cooled, and poked to absorb the milk mixture gradually, resulting in a rich yet airy texture filled with warm pumpkin pie spices.

  • Total Time: 1 hour 25 minutes
  • Yield: 15 servings

Ingredients

Cake Ingredients

  • 1 1/2 cups all-purpose flour
  • 2 teaspoons pumpkin pie spice (or to taste)
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1/2 teaspoon salt
  • 5 large eggs (separated)
  • 1 cup granulated sugar (divided)
  • ¾ cup pumpkin purée (not pumpkin pie filling)
  • 1/3 cup whole milk
  • 1-2 teaspoons vanilla extract

Tres Leches Mixture

  • 12 ounces (1 can) evaporated milk
  • 14 ounces (1 can) sweetened condensed milk
  • ½ cup whole milk (or half-and-half for richer option)
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • Pinch of salt

Whipped Topping

  • 1 1/2 cups heavy cream (must be cold, do not substitute)
  • 3-4 tablespoons confectioners’ sugar (sifted if lumpy)
  • 1/2 to 1 teaspoon vanilla extract
  • Ground cinnamon (optional for dusting)

Instructions

  1. Cake Shortcut: If desired, use a prepared pumpkin spice cake similar to the recipe, bake, cool, and poke holes before proceeding with milk mixture and topping.
  2. Preheat Oven: Preheat oven to 350°F and spray a 9×13-inch baking pan with cooking spray; set aside.
  3. Prepare Dry Ingredients: In a large bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt. Set aside.
  4. Separate Eggs: Crack cold eggs into one bowl, separate yolks into another, and whites into a separate bowl. Ensure no yolks mix with whites and bowls are clean for proper whipping.
  5. Beat Yolks and Sugar: Using a stand or hand mixer, beat yolks with 3/4 cup sugar on medium-high until pale and thick, about 3-4 minutes.
  6. Add Wet Ingredients: Add pumpkin purée, whole milk, and vanilla to the yolk mixture and beat for about 1 minute, scraping bowl sides.
  7. Combine Dry Ingredients: Add dry ingredients to the wet mixture and gently fold or beat on low just until combined; avoid overmixing.
  8. Beat Egg Whites: In a clean bowl, beat egg whites to stiff, glossy peaks (5-10 minutes). Add remaining 1/4 cup sugar and continue beating to stiff peaks.
  9. Fold Whites into Batter: Carefully fold egg whites into pumpkin batter to maintain airiness and light texture; do not overmix.
  10. Bake: Pour batter into prepared pan and bake 25-30 minutes, or until a toothpick inserted in the center comes out clean. Rotate pan halfway through baking.
  11. Cool: Fully cool the cake at room temperature for at least 1 hour, ideally longer, ensuring it is completely cool to absorb milk evenly.
  12. Poke the Cake: Using a skewer or fork, poke about 100 holes evenly all over the cake, going nearly to the base but not through.
  13. Make Tres Leches Mixture: In a medium bowl or measuring cup, whisk together evaporated milk, sweetened condensed milk, whole milk, vanilla, pumpkin pie spice, and salt until combined.
  14. Pour Milk Mixture: Slowly pour the milk mixture evenly over the cake, letting it absorb gradually to prevent pooling.
  15. Soak and Refrigerate: Cover the cake and refrigerate for at least 6 hours or preferably overnight to achieve full flavor and texture.
  16. Prepare Whipped Topping: Whip cold heavy cream with confectioners’ sugar and vanilla until thickened, about 5 minutes; alternatively, use store-bought whipped topping if desired.
  17. Frost Cake: Spread the whipped topping evenly over the chilled cake using a spatula.
  18. Optional Cinnamon Dusting: Lightly sprinkle ground cinnamon on top before serving for added flavor and decoration.
  19. Serve: Slice cake and spoon any remaining milk mixture from the pan onto the slices for maximum moistness and flavor.

Notes

  • Ensure no yolk contaminates egg whites to achieve proper volume when whipping.
  • Use cold heavy cream for best whipping results; alternatives alter texture.
  • Fully cooling the cake before soaking is crucial to prevent uneven milk absorption.
  • Optional: Add extra ground cinnamon and ground ginger to dry ingredients for enhanced spice flavor.
  • This cake is a make-ahead dessert and tastes best after resting overnight.
  • Store leftover cake covered in the refrigerator and consume within 3-4 days.
  • For a richer soak, substitute half-and-half for the additional whole milk in the milk mixture.
  • Author: ELLA
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://ellarecipe.com/pumpkin-tres-leches-cake-recipe/