Print

Cozy Pumpkin Tres Leches Cake: Easy Fall Dessert Recipe

pumpkin tres leches cake - featured image
Print Recipe

A moist and tender pumpkin cake soaked in a creamy three-milk mixture, topped with fluffy whipped cream and a dusting of cinnamon. This easy fall dessert is perfect for potlucks, Thanksgiving, or any cozy occasion.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon salt
  • 4 large eggs, room temperature
  • ¾ cup granulated sugar
  • 1 teaspoon vanilla extract
  • ¾ cup pumpkin puree (not pumpkin pie filling)
  • ⅓ cup whole milk, room temperature
  • ¼ cup vegetable oil
  • 1 can (12 oz) evaporated milk
  • 1 can (14 oz) sweetened condensed milk
  • ¾ cup heavy cream
  • ½ teaspoon pumpkin pie spice (optional)
  • 1 ½ cups heavy cream, cold (for topping)
  • 3 tablespoons powdered sugar
  • ½ teaspoon vanilla extract
  • Cinnamon or pumpkin pie spice for dusting

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13 baking pan or line with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, and salt.
  3. In a large bowl, beat eggs and granulated sugar until thick and pale yellow, about 3-4 minutes with an electric mixer.
  4. Mix in vanilla extract, pumpkin puree, milk, and vegetable oil until just combined.
  5. Gradually fold the dry ingredients into the wet mixture until just incorporated. Do not overmix.
  6. Pour batter into prepared pan and spread evenly. Bake for 25-30 minutes, until a toothpick inserted in the center comes out clean.
  7. Let cake cool in the pan for 10 minutes. Poke holes all over the warm cake with a fork or skewer.
  8. In a medium bowl, whisk together evaporated milk, sweetened condensed milk, heavy cream, and pumpkin pie spice.
  9. Slowly pour the milk mixture evenly over the warm cake, covering every inch.
  10. Cover the pan with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  11. When ready to serve, whip cold heavy cream, powdered sugar, and vanilla until soft peaks form.
  12. Spread whipped cream over the chilled cake and dust with cinnamon or pumpkin pie spice. Slice and serve.

Notes

Room temperature ingredients are key for best texture. Poke plenty of holes in the cake for even soaking. Overnight chilling is recommended for best flavor and texture. Add whipped topping just before serving. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use coconut milk and coconut cream.

Nutrition

Keywords: pumpkin tres leches cake, fall dessert, pumpkin cake, tres leches, easy dessert, potluck dessert, Thanksgiving dessert

Find it online: https://cookluma.com/cozy-pumpkin-tres-leches-cake-easy-fall-dessert-recipe/