Tres Leches Pumpkin Cake
User Reviews
5
Tres Leches Pumpkin Cake
Description
The Tres Leches Pumpkin Cake starts with a pumpkin-spiced cake using pumpkin puree, sugars, eggs, and vegetable oil. Flour and leavening agents create a tender crumb, while spices add classic autumn flavor notes. The batter is baked in a 9x13 pan until just set, ensuring the cake remains moist but fully cooked.
Once warm, the cake is pierced evenly to allow absorption of the tres leches soak, which consists of evaporated milk, sweetened condensed milk, heavy cream, and ground cinnamon. This wet mixture enhances moistness and sweetness while imparting a subtle milky richness. The soaking process creates a soft texture that melts in the mouth.
The finishing touch is a maple-flavored whipped cream frosting with confectioners' sugar, maple syrup, and cinnamon. This light frosting adds sweetness and a silky finish that complements the spiced cake beneath. Dusting extra cinnamon on top adds a visual and flavor accent.
Ingredients
Pumpkin cake:
- 1 cups sugar granulated white
- 1/2 cup brown sugar packed
- 15 oz pumpkin puree NOT pumpkin pie filling, canned, quantity 1 can
- 3/4 cup vegetable oil
- 2 teaspoons vanilla extract pure
- 4 egg large
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- Pinch cloves
Tres leches filling:
- 1/2 cup heavy whipping cream
- 12 oz evaporated milk 1 can
- 14 oz sweetened condensed milk 1 can
- 2 teaspoons ground cinnamon
Maple whipped cream frosting:
- 1 1/2 cups heavy whipping cream cold
- 1/4 cup confectioners' sugar
- 1 tablespoon maple syrup
- 1 teaspoon maple extract
- 1 teaspoon cinnamon
- ground cinnamon for dusting the top, optional
Instructions
- Preheat the oven to 350 degrees F.
- Grease a 9x13-inch baking pan with cooking spray. Set aside.
- In a large bowl, beat together both sugars, pumpkin puree, oil, eggs, and vanilla extract with an electric mixer on medium-low speed until just combined, about 30 seconds.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and spices.
- Gradually add the flour mixture to the pumpkin mixture, and beat on medium speed until fully combined.
- Transfer the batter to the prepared pan and smooth out the top with a spatula.
- Bake for 25-30 minutes or until a toothpick inserted in the middle comes out clean or with just a few crumbs, but not raw butter.
- Place the cake on a cooling rack and let it cool for 15 minutes.
- In the meantime, in a medium bowl, whisk together the heavy whipping cream, evaporated milk, sweetened condensed milk, and cinnamon until combined.
- Using the end of a wooden spoon, poke holes all over the warm cake.
- Pour the milk mixture evenly over the pumpkin cake. Cover the cake with plastic wrap and refrigerate for 8 hours or overnight.
- Just before serving, make the maple whipped cream frosting.
- In a large cold bowl, whip together the heavy whipping cream and confectioners' sugar, maple syrup, extract, and cinnamon until stiff peaks form, about 5-7 minutes.
- Spread the whipped cream evenly over the pumpkin poke cake and sprinkle some ground cinnamon on top.
- Slice and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices
Amount Per Serving
Calories 367 kcal
% Daily Value*
| Calories | 367kcal | 18% |
| Carbohydrates | 71g | 24% |
| Protein | 10g | 20% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 73mg | 24% |
| Sodium | 306mg | 13% |
| Potassium | 417mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 53g | 106% |
| Vitamin A | 5805IU | 116% |
| Vitamin C | 2mg | 2% |
| Calcium | 242mg | 24% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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