Pumpkin Tres Leches Cake Recipe

Introduction

Pumpkin Tres Leches Cake is a moist and flavorful twist on the classic Latin American dessert. By combining the warm spices of pumpkin with the rich, creamy milk soak, this cake offers a perfect balance of sweetness and texture that’s perfect for any season.

Ingredients

• 1 cup pumpkin puree
• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon salt
• 5 large eggs, separated
• 1 cup granulated sugar, divided
• 1 teaspoon vanilla extract
• 1 can (12 oz) evaporated milk
• 1 can (14 oz) sweetened condensed milk
• 1 cup whole milk
• Whipped cream, for topping
• Ground cinnamon, for garnish

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
2. Step 2: In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt. Set aside.
3. Step 3: In a large bowl, beat the egg yolks with ¾ cup of sugar until thick and pale. Stir in the pumpkin puree and vanilla extract.
4. Step 4: Gently fold the dry ingredients into the pumpkin mixture until just combined.
5. Step 5: In a separate clean bowl, beat the egg whites on medium speed. Gradually add the remaining ¼ cup sugar and beat until stiff peaks form.
6. Step 6: Carefully fold the egg whites into the pumpkin batter, keeping the mixture light and airy.
7. Step 7: Pour the batter into the prepared baking dish and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
8. Step 8: While the cake bakes, combine evaporated milk, sweetened condensed milk, and whole milk in a bowl. Mix well.
9. Step 9: When the cake is done, remove it from the oven and let it cool for 10 minutes. Then, poke holes all over the cake with a fork and slowly pour the milk mixture over it, allowing it to soak in.
10. Step 10: Refrigerate the cake for at least 4 hours or overnight to allow the flavors to meld and the cake to become moist.
11. Step 11: Before serving, top the cake with whipped cream and a light dusting of ground cinnamon.

Tips & Variations

• For extra spice, add a pinch of ground cloves or ginger to the batter.
• Use homemade pumpkin puree for a fresher taste and avoid canned pumpkin if preferred.
• Substitute almond or oat milk in the milk mixture for a dairy-free alternative.
• Top with toasted pecans or a drizzle of caramel sauce for added texture and flavor.

Storage

Store the Pumpkin Tres Leches Cake covered in the refrigerator for up to 4 days. Keep it chilled to maintain its moist texture. When ready to serve, let it sit at room temperature for about 15 minutes or enjoy it cold. The whipped cream topping is best added fresh before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, this cake benefits from resting in the refrigerator overnight, allowing the milk mixture to fully soak into the cake for maximum moisture and flavor.

What if I don’t have a 9×13-inch pan?

You can use an 8×8-inch pan, but the baking time will increase slightly. Keep an eye on the cake and test for doneness with a toothpick.

Pumpkin Tres Leches Cake Recipe

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★★★★★

4.6 from 66 reviews

A rich and moist Pumpkin Tres Leches Cake combining the warm flavors of pumpkin with a creamy three-milk soak. This dessert features a spiced pumpkin cake baked to perfection and then saturated with a luscious blend of evaporated milk, sweetened condensed milk, and heavy cream, creating a decadent treat perfect for fall or any special occasion.

• Author: Lara
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 4 hours 55 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake Ingredients

• 1 cup pumpkin puree
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 3 large eggs
• 1 cup granulated sugar
• 1/3 cup vegetable oil
• 1 teaspoon vanilla extract

Milk Mixture Ingredients

• 1 can (12 oz) evaporated milk
• 1 can (14 oz) sweetened condensed milk
• 1/2 cup heavy cream

Topping

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract
• Ground cinnamon, for garnish (optional)

Instructions

1. Prepare the Cake Batter: Preheat your oven to 350°F (175°C). In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. In a large bowl, beat the eggs and sugar until light and fluffy. Add the oil, vanilla extract, and pumpkin puree and mix until well combined. Gradually add the dry ingredients to the wet ingredients and stir until just combined.
2. Bake the Cake: Pour the batter into a greased 9×13-inch baking pan and smooth the top evenly. Bake for about 30-35 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool completely in the pan.
3. Mix the Tres Leches Milk Soak: In a bowl, whisk together the evaporated milk, sweetened condensed milk, and heavy cream until smooth and fully combined.
4. Soak the Cake: Once the cake is cooled, poke holes all over the surface using a fork or skewer. Slowly pour the milk mixture evenly over the cake, allowing it to soak in. Cover and refrigerate the cake for at least 4 hours or overnight to fully absorb the milk mixture.
5. Make the Whipped Cream Topping: In a chilled bowl, beat the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form.
6. Serve: Spread the whipped cream evenly over the soaked cake. Optionally, sprinkle a light dusting of ground cinnamon on top for extra flavor and garnish. Slice and serve chilled.

Notes

• For best results, use pure pumpkin puree, not pumpkin pie filling.
• Make sure the cake is completely cooled before pouring the milk mixture to prevent it from becoming too soggy.
• You can prepare the cake a day ahead; it gets better as it soaks overnight.
• Use full-fat dairy for the milk mixture and whipped cream to achieve the richest flavor and texture.
• Optional garnish includes toasted pecans or a sprinkle of cinnamon for added texture and aroma.

Keywords: Pumpkin Tres Leches Cake, pumpkin dessert, tres leches cake, fall dessert, moist cake