Tres Leches Pumpkin Cake

The Tres Leches Pumpkin Cake is a dish that truly embodies the spirit of fall. I remember the first time I tried a tres leches cake at a family gathering—it was a revelation! The moistness from the three types of milk combined with the warmth of pumpkin spice created an unforgettable experience. As the leaves began to turn and the air got crisper, I wanted to create my own version of this dessert, blending two of my favorites: the classic tres leches and the comforting essence of pumpkin. Each bite of this cake brings back memories of cozy autumn evenings spent with family, laughter, and the rich aroma of baking spices wafting through the air. This dessert isn’t just about taste; it’s about sharing moments and creating new traditions around the table.

Ingredients You’ll Need for Tres Leches Pumpkin Cake

Creating the perfect Tres Leches Pumpkin Cake begins with gathering quality ingredients that work harmoniously together. The combination of different milks, aromatic spices, and pure pumpkin promises a delectable treat that captures the essence of fall. Here’s what you’ll need:

• 1 cup granulated white sugar – The primary sweetener that caramelizes beautifully as it bakes.
• 1/2 cup brown sugar – Adds a rich, molasses flavor that enhances the overall taste.
• 15 oz pure pumpkin puree – Essential for the pumpkin flavor; be sure it’s not pumpkin pie filling!
• 3/4 cup vegetable oil – Keeps the cake moist and tender.
• 2 teaspoons pure vanilla extract – Adds warmth and sweetness.
• 4 large eggs – Acts as a binding agent and provides structure.
• 2 cups all-purpose flour – The base of the cake that gives it form.
• 2 teaspoons baking powder – Helps the cake rise.
• 1 teaspoon baking soda – Adds additional leavening.
• 1/2 teaspoon salt – Balances the sweetness.
• 2 teaspoons ground cinnamon – A warm spice that defines the flavor.
• 1/4 teaspoon ground nutmeg – Enhances the cake’s aromatic profile.
• 1/4 teaspoon ground ginger – Adds a zing to the flavor.
• Pinch of cloves – For an extra warming spice note.
• 1/2 cup heavy whipping cream – For the whipped topping, making it rich and delightful.
• 12 oz evaporated milk – A key component in the tres leches aspect.
• 14 oz sweetened condensed milk – Provides sweetness and creaminess.
• 2 teaspoons ground cinnamon – For the milk mixture and added flavor.
• 1 1/2 cups heavy whipping cream cold – For the whipped cream topping.
• 1/4 cup confectioners’ sugar – Sweetens up the whipped cream.
• 1 tablespoon maple syrup – Adds a hint of maple flavor.
• 1 teaspoon maple extract – Deepens the maple notes.
• 1 teaspoon cinnamon – For the whipped topping.
• Ground cinnamon – For dusting on top, optional.

Putting Together Tres Leches Pumpkin Cake

Making the Tres Leches Pumpkin Cake is a rewarding adventure that fills your kitchen with enticing aromas. Follow these steps, and you’ll have a beautiful dessert that impresses everyone.

1. Preheat your oven to 350 degrees F. This initial step is crucial for ensuring a perfect bake; make sure your oven is fully heated before you introduce your batter.
2. Grease a 9×13-inch baking pan with cooking spray and set it aside. This will help the cake release easily once it’s baked, ensuring a beautiful finish.
3. In a large bowl, combine both sugars, pumpkin puree, vegetable oil, eggs, and vanilla extract. Using an electric mixer on medium-low speed, beat these ingredients together until just combined, which should take about 30 seconds. The mixture should look smooth and slightly frothy.
4. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and the spices. Mixing these dry ingredients ensures that all the leavening agents and flavors are evenly distributed.
5. Gradually add the flour mixture to the pumpkin mixture, then beat on medium speed until fully combined. The batter should be thick yet pourable and well-mixed without any lumps.
6. Transfer the batter to the prepared pan, smoothing it out with a spatula to create an even layer. This step is essential for even baking and a nice, flat cake top.
7. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs attached. Be careful not to overbake, as this could lead to a dry cake.
8. Once baked, place the cake on a cooling rack and let it cool for 15 minutes. This allows it to set before adding the tres leches mixture.
9. In the meantime, whisk together heavy whipping cream, evaporated milk, sweetened condensed milk, and ground cinnamon in a medium bowl until well combined. This delicious liquid will soak into the cake.
10. Using the end of a wooden spoon, poke holes all over the warm cake. This will help the milk mixture soak in deeply, infusing every bite with flavor.
11. Pour the milk mixture evenly over the cake, ensuring every inch is covered. Cover the cake with plastic wrap and refrigerate for at least 8 hours or overnight. This soaking process is what makes the cake so moist and flavorful.
12. Just before serving, prepare the maple whipped cream topping. In a large cold bowl, whip together heavy whipping cream, confectioners’ sugar, maple syrup, maple extract, and cinnamon until stiff peaks form, which should take about 5 to 7 minutes. The whipped cream should be light and fluffy.
13. Spread the whipped cream evenly over the cake, creating a beautiful layer on top. Optionally, sprinkle ground cinnamon for a finishing touch.
14. Slice and serve your Tres Leches Pumpkin Cake. Enjoy the delighted reactions from those you share it with!

Tips and Variations

Here are some helpful tips and variations to consider when making your Tres Leches Pumpkin Cake:

• Storage: Leftover cake can be stored in the refrigerator for up to 5 days. Make sure to keep it covered to maintain its moisture.
• Freezing: It’s possible to freeze the cake, but be sure to omit the whipped cream topping before freezing. Wrap it tightly and consume within 2 months.
• Pairing: Serve your cake with a scoop of vanilla ice cream or alongside a cup of hot cider for a perfect autumn-themed dessert.
• Flavor Variations: Consider adding chocolate chips or nuts to the batter for added texture and flavor.
• Occasions: This cake is perfect for Thanksgiving, potlucks, and fall celebrations.
• Decorations: Get creative with the toppings! Consider adding caramel drizzle or crushed nuts for added flair.

Perfect Matches for Tres Leches Pumpkin Cake

When serving the Tres Leches Pumpkin Cake, consider these delightful pairings:

• Cider donuts: These sweet treats complement the moistness of the cake and enhance the autumn vibe.
• Fall salad: A fresh salad with apples, walnuts, and feta adds a light contrast to the richness of the cake.
• Hot beverages: Pair it with a warm cup of chai latte or spiced coffee for a cozy dessert experience.
• Thanksgiving feast: It makes a perfect ending to your Thanksgiving dinner, offering a sweet but not overly heavy option.
• Picnics: Slice it into squares and pack it for a fall picnic, where everyone can enjoy this delightful treat outdoors.

FAQ

Conclusion

The Tres Leches Pumpkin Cake is truly a unique dessert that combines the traditional tres leches experience with the comforting flavors of pumpkin spice. It’s a delightful treat that will surely impress your guests and become a staple at your fall gatherings. I encourage you to give it a try; you won’t regret it! The joy of sharing this cake with loved ones will make the effort worthwhile.

Tres Leches Pumpkin Cake

The ultimate comfort food, Tres Leches Pumpkin Cake combines the moist decadence of tres leches with the warm flavors of pumpkin spice. Perfect for fall gatherings, this easy-to-make dessert is a showstopper that will leave your guests craving more!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Course Desserts

Cuisine American

Servings 12 slices

Calories 350 kcal

Equipment

• Mixing Bowl
• Baking Sheet
• Chef's Knife
• Whisk
• Frying Pan
• Oven

Ingredients

  

• 1 cup granulated white sugar
• 1/2 cup brown sugar packed
• 15 oz 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 cloves
• 1/2 cup heavy whipping cream
• 12 oz evaporated milk
• 14 oz sweetened condensed milk
• 2 teaspoons ground cinnamon
• 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 your oven to 350 degrees F. This initial step is crucial for ensuring a perfect bake; make sure your oven is fully heated before you introduce your batter.
• Grease a 9x13-inch baking pan with cooking spray and set it aside. This will help the cake release easily once it’s baked, ensuring a beautiful finish.
• In a large bowl, combine both sugars, pumpkin puree, vegetable oil, eggs, and vanilla extract. Using an electric mixer on medium-low speed, beat these ingredients together until just combined, which should take about 30 seconds. The mixture should look smooth and slightly frothy.
• In a medium bowl, whisk together flour, baking powder, baking soda, salt, and the spices. Mixing these dry ingredients ensures that all the leavening agents and flavors are evenly distributed.
• Gradually add the flour mixture to the pumpkin mixture, then beat on medium speed until fully combined. The batter should be thick yet pourable and well-mixed without any lumps.
• Transfer the batter to the prepared pan, smoothing it out with a spatula to create an even layer. This step is essential for even baking and a nice, flat cake top.
• Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs attached. Be careful not to overbake, as this could lead to a dry cake.
• Once baked, place the cake on a cooling rack and let it cool for 15 minutes. This allows it to set before adding the tres leches mixture.
• In the meantime, whisk together heavy whipping cream, evaporated milk, sweetened condensed milk, and ground cinnamon in a medium bowl until well combined. This delicious liquid will soak into the cake.
• Using the end of a wooden spoon, poke holes all over the warm cake. This will help the milk mixture soak in deeply, infusing every bite with flavor.
• Pour the milk mixture evenly over the cake, ensuring every inch is covered. Cover the cake with plastic wrap and refrigerate for at least 8 hours or overnight. This soaking process is what makes the cake so moist and flavorful.
• Just before serving, prepare the maple whipped cream topping. In a large cold bowl, whip together heavy whipping cream, confectioners' sugar, maple syrup, maple extract, and cinnamon until stiff peaks form, which should take about 5 to 7 minutes. The whipped cream should be light and fluffy.
• Spread the whipped cream evenly over the cake, creating a beautiful layer on top. Optionally, sprinkle ground cinnamon for a finishing touch.
• Slice and serve your Tres Leches Pumpkin Cake. Enjoy the delighted reactions from those you share it with!

Notes

• Storage: Leftover cake can be stored in the refrigerator for up to 5 days. Make sure to keep it covered to maintain its moisture.
• Freezing: It’s possible to freeze the cake, but be sure to omit the whipped cream topping before freezing. Wrap it tightly and consume within 2 months.
• Pairing: Serve your cake with a scoop of vanilla ice cream or alongside a cup of hot cider for a perfect autumn-themed dessert.
• Flavor Variations: Consider adding chocolate chips or nuts to the batter for added texture and flavor.
• Occasions: This cake is perfect for Thanksgiving, potlucks, and fall celebrations.

Keyword Fall Desserts, Pumpkin Cake, Thanksgiving Recipes, Tres Leches Dessert

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Meet Penny Porter

I bring the energy to our cooking sessions. I don’t have a “specialty” because I love it all I’m just as happy kneading dough as I am stirring a spicy curry. My favorite part of being on this team is the variety. One day we’re making pasta from scratch, and the next we’re grilling outdoors. I love the fast-paced creative process and am always the first one to grab an apron when a new idea pops up.