Pumpkin Tres Leches Cake 🎃🍰

Reading Time: 2 minutes

A festive twist on the classic tres leches cake, this Pumpkin Tres Leches Cake features a moist, spiced sponge soaked in a three-milk mixture and topped with fluffy whipped cream and a hint of pumpkin pie spice. Perfect for fall celebrations or a cozy dessert!

Ingredients:

• For the Cake:
• 2 cups all-purpose flour
• 2 tsp baking powder
• 2 tsp baking soda
• 1 tsp ground cinnamon
• 1½ tsp pumpkin pie spice
• ¼ tsp salt
• 1 (15-oz) can pumpkin purée
• 4 eggs
• 1 cup granulated sugar
• ¾ cup vegetable oil
• 1 tsp vanilla extract
• 1 cup whole milk
• 8 oz sweetened condensed milk
• 6 oz evaporated milk
• For the Topping:
• 1 cup heavy cream
• 3 tbsp granulated sugar
• ½ tsp vanilla extract
• ½ tsp pumpkin pie spice

Instructions:

1. Preheat Oven: Set oven to 350°F (175°C). Coat a 9×13-inch pan with cooking spray, olive oil, or butter.
2. Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.
3. Mix Wet Ingredients: In a large bowl, combine pumpkin purée, eggs, granulated sugar, vegetable oil, and vanilla extract. Whisk until well combined.
4. Combine Ingredients: Add the dry ingredients to the wet mixture and mix until smooth.
5. Bake the Cake: Pour the batter into the prepared pan and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool for 10 minutes.
6. Prepare Milk Mixture: In a medium bowl, whisk together whole milk, sweetened condensed milk, and evaporated milk.
7. Soak the Cake: Unstick the cake from the sides of the pan using a knife. Poke holes all over the cake with a skewer or fork. Gradually pour the milk mixture over the cake. Cover and refrigerate for at least 2 hours.
8. Make Whipped Topping: In a large bowl, beat the heavy cream, granulated sugar, and vanilla extract on high speed until soft peaks form. Refrigerate until ready to use.
9. Top and Serve: Once the cake has absorbed the milk, top with whipped cream and sprinkle with pumpkin pie spice.

Notes:

• The cake can be made up to 3 days in advance and stored in the fridge. Add the whipped topping just before serving.
• For best flavor, enjoy the cake cold.

Nutrition:

• Serving Size: 1 slice
• Calories: 471 kcal
• Carbohydrates: 52g
• Protein: 8g
• Fat: 26g
• Saturated Fat: 8g
• Cholesterol: 90mg
• Sodium: 377mg
• Potassium: 282mg
• Fiber: 2g
• Sugar: 34g