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The Best Pumpkin Tres Leches Cake Recipe for Fall Parties

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This pumpkin tres leches cake is a light, airy sponge soaked in a creamy, spiced milk mixture, topped with whipped cream and cinnamon. It’s the perfect make-ahead dessert for fall gatherings, from Halloween parties to Friendsgiving dinners.

Ingredients

  • All-purpose flour, 1 ½ cups (190g)
  • Baking powder, 2 teaspoons
  • Pumpkin pie spice, 2 teaspoons
  • Salt, ½ teaspoon
  • Unsalted butter, ½ cup (1 stick, 113g), softened
  • Granulated sugar, 1 cup (200g)
  • Large eggs, 5, separated
  • Pumpkin puree, 1 cup (245g)
  • Vanilla extract, 2 teaspoons
  • Whole milk, ¼ cup (60ml)
  • Sweetened condensed milk, 1 can (14 ounces, 396g)
  • Evaporated milk, 1 can (12 ounces, 354ml)
  • Heavy cream, 1 cup (240ml)
  • Vanilla extract, 1 teaspoon
  • Ground cinnamon, ½ teaspoon
  • Heavy cream, 2 cups (480ml)
  • Powdered sugar, ¼ cup (30g)
  • Vanilla extract, 1 teaspoon
  • Ground cinnamon, for dusting

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch pan with butter or non-stick spray. Optionally line the bottom with parchment paper.
  2. In a small bowl, whisk together flour, baking powder, pumpkin pie spice, and salt. Set aside.
  3. In a large bowl, beat softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
  4. Separate eggs. Add yolks to the butter mixture one at a time, beating well after each addition. Reserve whites in a clean, dry bowl.
  5. Mix in pumpkin puree and 2 teaspoons vanilla extract until combined (mixture may look curdled).
  6. Add flour mixture in three additions, alternating with whole milk, starting and ending with flour. Mix just until combined.
  7. In a separate bowl, beat egg whites on medium-high speed until stiff peaks form, about 3-4 minutes.
  8. Fold about one-third of the whipped egg whites into the batter to lighten, then gently fold in the remaining whites.
  9. Pour batter into prepared pan and spread evenly. Bake for 25-30 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  10. Let cake cool in the pan on a wire rack for 10-15 minutes. Poke holes all over the cake with a fork or skewer.
  11. In a large measuring cup, whisk together sweetened condensed milk, evaporated milk, 1 cup heavy cream, 1 teaspoon vanilla extract, and ½ teaspoon ground cinnamon until smooth.
  12. Slowly pour the milk mixture over the warm cake in stages, letting each pour soak in before adding more.
  13. Cover the pan with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  14. When ready to serve, whip 2 cups heavy cream, powdered sugar, and 1 teaspoon vanilla extract until soft peaks form.
  15. Spread whipped cream over the chilled cake. Dust with ground cinnamon just before serving. Cut into squares and serve cold.

Notes

Room temperature eggs are crucial for proper whipping. Do not overbake; start checking at 25 minutes. Pour the milk mixture slowly in stages for even absorption. Chill for at least 4 hours, preferably overnight. Use a serrated knife to cut clean slices. For dairy-free, use coconut cream and dairy-free sweetened condensed milk. For gluten-free, use a gluten-free baking blend. For a boozy version, add 2-3 tablespoons of dark rum or bourbon to the tres leches mixture.

Nutrition

Keywords: pumpkin tres leches cake, fall dessert, pumpkin cake, tres leches, pumpkin spice, easy pumpkin dessert, make-ahead dessert

Find it online: https://cookluma.com/the-best-pumpkin-tres-leches-cake-recipe-for-fall-parties/