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Tres Leches Pumpkin Cake

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Tres Leches Pumpkin Cake combines tender pumpkin spice cake with a rich cinnamon three-milk soak and fluffy maple whipped cream. This moist, make-ahead dessert is perfect for Thanksgiving, Christmas, and fall gatherings.

Ingredients

1 cup granulated white sugar

1/2 cup packed brown sugar

15 oz (1 can) pure pumpkin puree, not pumpkin pie filling

3/4 cup vegetable oil

2 teaspoons pure vanilla extract

4 large eggs

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 of ground cloves

1/2 cup heavy whipping cream

12 oz (1 can) evaporated milk

14 oz (1 can) sweetened condensed milk

2 teaspoons ground cinnamon

1 1/2 cups cold heavy whipping cream

1/4 cup confectioners’ sugar

1 tablespoon maple syrup

1 teaspoon maple extract

1 teaspoon ground cinnamon

Ground cinnamon for dusting the top (optional)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan with cooking spray.
  2. In a large bowl, beat the granulated sugar, brown sugar, pumpkin puree, vegetable oil, eggs, and vanilla on medium-low speed until just combined, about 30 seconds.
  3. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
  4. Gradually add the dry ingredients to the pumpkin mixture and beat on medium speed until fully combined.
  5. Transfer the batter to the prepared pan and smooth the top into an even layer.
  6. Bake for 25 to 30 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  7. Place the cake on a cooling rack and cool for 15 minutes.
  8. Meanwhile, whisk together 1/2 cup heavy whipping cream, evaporated milk, sweetened condensed milk, and 2 teaspoons cinnamon until well combined.
  9. Poke holes all over the warm cake using the handle end of a wooden spoon.
  10. Slowly pour the tres leches mixture evenly over the cake, allowing it to soak into the holes.
  11. Cover and refrigerate for at least 8 hours or overnight.
  12. Before serving, whip 1 1/2 cups cold heavy whipping cream with the confectioners’ sugar, maple syrup, maple extract, and 1 teaspoon cinnamon until stiff peaks form, about 5 to 7 minutes.
  13. Spread the maple whipped cream evenly over the chilled cake and dust with additional cinnamon if desired.
  14. Slice and serve chilled.

Notes

Use pure pumpkin puree rather than pumpkin pie filling for the correct sweetness and consistency.

For the best texture, refrigerate the soaked cake overnight before adding the whipped cream.

Prepared whipped topping mixed with maple syrup and cinnamon can replace the homemade maple whipped cream.

Top with toasted pecans, walnuts, or caramel drizzle for additional flavor and texture.

Store covered in the refrigerator for 3 to 4 days.

The soaked cake can be frozen without the whipped cream topping and thawed overnight in the refrigerator before decorating.

Nutrition

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