Print

Creamy Pumpkin Tres Leches Cake: Best Easy Dessert

creamy pumpkin tres leches cake - featured image
Print Recipe

A moist, light sponge cake infused with autumn spices and soaked in a rich mixture of evaporated milk, sweetened condensed milk, and heavy cream. This easy-to-make dessert is perfect for holidays and gatherings.

Ingredients

Scale
  • 1 ½ cups (190g) All-Purpose Flour
  • 1 tablespoon Baking Powder
  • ½ teaspoon Baking Soda
  • ½ teaspoon Salt
  • ½ cup (115g) Unsalted Butter, softened
  • ¾ cup (150g) Granulated Sugar
  • 3 large Eggs, room temperature
  • 1 cup (245g) 100% Pure Pumpkin Puree
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Cinnamon
  • ½ teaspoon Nutmeg
  • ¼ teaspoon Ginger
  • ¼ teaspoon Allspice
  • 1 can (12 oz / 355ml) Evaporated Milk
  • 1 can (14 oz / 400ml) Sweetened Condensed Milk
  • 1 cup (240ml) Heavy Cream
  • 1 tablespoon Vanilla Extract (for soak)
  • 1 cup Heavy Whipping Cream, cold (for topping)
  • 2 tablespoons Powdered Sugar (for topping)
  • Pinch of Cinnamon (for dusting)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan and dust lightly with flour.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and allspice.
  3. In a large bowl, beat softened butter and granulated sugar with an electric mixer on medium speed for 2-3 minutes until pale and fluffy.
  4. Add eggs one at a time, beating well after each addition. Mix in 1 teaspoon vanilla extract.
  5. Add pumpkin puree to the butter mixture and mix until combined. Gradually add dry ingredients on low speed, mixing just until flour disappears.
  6. Pour batter into prepared pan and spread evenly. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  7. Let cake cool in the pan for 10 minutes.
  8. While cake cools, whisk together evaporated milk, sweetened condensed milk, 1 cup heavy cream, and 1 tablespoon vanilla extract.
  9. Poke holes all over the surface of the cooled cake using a fork, going deep to the bottom.
  10. Slowly pour the milk mixture over the cake. Let it sit in the fridge for at least 4 hours, preferably overnight.
  11. Before serving, whip cold heavy cream and powdered sugar until stiff peaks form. Spread over cake and dust with cinnamon.
  12. Slice and serve chilled.

Notes

Use 100% pure pumpkin puree, not pumpkin pie filling. The cake must soak for at least 4 hours, but overnight yields the best texture. Do not overmix the batter to avoid a tough cake. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, substitute milks with full-fat coconut, almond, or oat milk.

Nutrition

Keywords: pumpkin tres leches, pumpkin cake, tres leches cake, fall dessert, holiday baking, easy pumpkin recipe, creamy pumpkin dessert

Find it online: https://lirafood.com/creamy-pumpkin-tres-leches-cake-best-easy-dessert/