Pumpkin Tres Leches Cake
User Reviews
4.7
Pumpkin Tres Leches Cake
Description
This cake blends pumpkin puree into a batter of flour, baking powder, baking soda, cinnamon, and pumpkin pie spice to create a tender, spiced base. After baking until golden and a toothpick inserted comes out clean, the cake is cooled briefly before being pierced all over with a skewer to allow the three-milk mixture to soak in. This soaking process keeps the cake moist and adds rich creaminess from the sweetened condensed and evaporated milks.
The topping is made by whipping heavy cream with sugar, vanilla, and pumpkin pie spice, providing a light yet flavorful finish. Together, the pumpkin flavor and the milky soak result in a cake that balances spice, sweetness, and moisture.
Designed to be served cold, the cake is best made ahead and refrigerated. This resting time allows the flavors to meld and the cake to fully absorb the milks, enhancing its texture and taste. Leave the whipped topping off until just before serving for the best presentation and texture.
Ingredients
For the cake
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoons ground cinnamon
- 1 ½ teaspoons pumpkin pie spice
- ¼ teaspoon salt
- 1 (15-oz) can pumpkin puree
- 4 egg
- 1 cups granulated sugar
- ¾ cups vegetable oil
- 1 teaspoon vanilla extract
- 1 cup milk whole
- 8 ounces sweetened condensed milk
- 6 ounces evaporated milk
For the topping
- 1 cup heavy cream
- 3 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon pumpkin pie spice
Instructions
- Preheat the oven to 350°F. Coat a 9×13-inch pan with cooking spray, olive oil, or butter. Set aside.
- In a medium bowl, add the all-purpose flour, baking powder, baking soda, ground cinnamon, pumpkin pie spice, and salt. Whisk together to combine.
- In a large bowl, add the pumpkin puree, eggs, granulated sugar, vegetable oil, and vanilla extract. Whisk together until fully combined.
- Add the dry ingredients to the wet ingredients and whisk together until well combined and smooth.
- Pour the batter into the prepared pan and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Set aside to cool for 10 minutes while you make the three milk mixture.
- In a medium bowl, add the milk, sweetened condensed milk, and evaporated milk. Whisk together to combine.
- Using a knife or a spatula, gently unstick the sides of the cake from the pan. Then, poke holes all over the cake using a skewer or a large fork. Gradually pour the three milk mixture over the cake. Cover and refrigerate for at least two hours to let the cake fully cool and absorb the liquid.
- While the cake cools, make the whipped topping. In a large bowl, add the heavy cream, sugar, and vanilla extract. Beat on high speed using a handheld or stand mixer until soft peaks form. Cover and refrigerate until ready to use.
- When the cake has cooled completely, top with the whipped topping and garnish with a dusting or sprinkle of pumpkin pie spice.
Notes
- This cake can be prepared up to 3 days in advance and kept refrigerated until serving.
- Keep the whipped cream topping separate until right before serving to maintain its texture.
- The cake is intended to be served cold for optimal flavor and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 471 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 471kcal | 24% |
| Carbohydrates | 52g | 17% |
| Protein | 8g | 16% |
| Fat | 26g | 40% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 90mg | 30% |
| Sodium | 377mg | 16% |
| Potassium | 282mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 34g | 68% |
| Vitamin A | 6004IU | 120% |
| Vitamin C | 2mg | 2% |
| Calcium | 193mg | 19% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
You'll Also Love
