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Cozy Pumpkin Tres Leches Cake: Easy 3-Milk Dessert

pumpkin tres leches cake - featured image
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A light and tender pumpkin-infused tres leches cake soaked in three milks and topped with whipped cream. This easy fall dessert is perfect for gatherings and brings cozy comfort with every bite.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon salt
  • ½ cup (1 stick, 113g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 4 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (245g) pumpkin puree (not pumpkin pie filling)
  • ¼ cup (60ml) whole milk
  • 1 can (14 ounces, 396g) sweetened condensed milk
  • 1 can (12 ounces, 354ml) evaporated milk
  • ½ cup (120ml) whole milk (for soak)
  • ½ teaspoon pumpkin pie spice (for soak)
  • 1 ½ cups (360ml) heavy whipping cream
  • 3 tablespoons (24g) powdered sugar
  • ½ teaspoon vanilla extract (for topping)
  • Ground cinnamon, for dusting

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or non-stick spray and dust lightly with flour. Tap out excess.
  2. In a medium bowl, whisk together flour, baking powder, pumpkin pie spice, and salt. Set aside.
  3. In a large mixing bowl, beat softened butter and granulated sugar until light and fluffy, about 3-4 minutes. Scrape down sides.
  4. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
  5. Add pumpkin puree and mix on low speed until just incorporated.
  6. With mixer on low, add dry ingredients in three additions, alternating with ¼ cup whole milk. Start and end with dry ingredients. Mix until just combined; do not overmix.
  7. Pour batter into prepared pan and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted in center comes out clean or with a few moist crumbs. Cool completely on a wire rack (about 1-1.5 hours).
  8. In a medium bowl, whisk together sweetened condensed milk, evaporated milk, ½ cup whole milk, and ½ teaspoon pumpkin pie spice until smooth.
  9. Once cake is completely cool, poke holes all over the surface with a fork or skewer (about 30-40 times).
  10. Slowly pour milk mixture over the cake, starting from edges and working toward center. Let soak in between pours. Cover and refrigerate for at least 4 hours, preferably overnight.
  11. When ready to serve, beat heavy whipping cream, powdered sugar, and vanilla extract in a chilled bowl until soft peaks form (about 3-4 minutes).
  12. Spread or pipe whipped cream over chilled cake. Dust generously with cinnamon. Slice and serve cold.

Notes

Room temperature ingredients are crucial for best texture. Do not overmix batter. Let cake cool completely before adding milk soak. Chill overnight for best results. Serve cold; do not reheat.

Nutrition

Keywords: pumpkin tres leches, pumpkin cake, tres leches cake, fall dessert, pumpkin dessert, easy pumpkin recipe, three milk cake

Find it online: https://flurpchef.com/cozy-pumpkin-tres-leches-cake-easy-3-milk-dessert/