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Best Pumpkin Tres Leches Cake – Easy Fall Dessert

pumpkin tres leches cake - featured image
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This pumpkin tres leches cake is a moist, creamy fall dessert made with simple ingredients. It’s kid-approved, budget-friendly, and perfect for family gatherings.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 5 large eggs, separated
  • 1 cup granulated sugar, divided (¾ cup for yolks, ¼ cup for whites)
  • 1 teaspoon vanilla extract
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • ⅓ cup whole milk
  • 1 can (12 ounces) evaporated milk
  • 1 can (14 ounces) sweetened condensed milk
  • ½ cup whole milk (or half-and-half)
  • ½ teaspoon vanilla extract
  • 2 cups heavy whipping cream
  • 3 tablespoons powdered sugar
  • ½ teaspoon vanilla extract
  • Ground cinnamon or pumpkin pie spice, for dusting

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan; line bottom with parchment paper if desired.
  2. In a small bowl, whisk together flour, baking powder, cinnamon, nutmeg, cloves, and salt. Set aside.
  3. Separate eggs, placing whites in a large clean bowl and yolks in another large bowl.
  4. Beat yolks with ¾ cup sugar on medium-high until thick, pale yellow, and ribbon-like (3-4 minutes). Add 1 teaspoon vanilla; beat 30 seconds.
  5. Reduce speed to low; add pumpkin puree and ⅓ cup whole milk. Mix just until combined.
  6. Fold dry ingredients into pumpkin mixture in two additions, using a spatula. Do not overmix.
  7. Whip egg whites on medium speed until soft peaks form. Gradually add remaining ¼ cup sugar, then beat on high until stiff, glossy peaks form.
  8. Fold one-third of the egg whites into the batter to lighten it, then gently fold in the remaining whites until no streaks remain.
  9. Pour batter into prepared pan; spread evenly. Bake 25-30 minutes until golden and a toothpick inserted in center comes out clean. Cool 20 minutes on a wire rack.
  10. In a liquid measuring cup, whisk together evaporated milk, sweetened condensed milk, ½ cup whole milk, and ½ teaspoon vanilla.
  11. Poke holes all over the warm cake with a fork or skewer (every inch or so). Slowly pour milk mixture over cake, starting at edges. Cover and refrigerate at least 4 hours, preferably overnight.
  12. Before serving, beat heavy cream, powdered sugar, and ½ teaspoon vanilla on medium-high until soft peaks form. Spread over chilled cake.
  13. Dust with cinnamon or pumpkin pie spice. Serve cold.

Notes

Room temperature eggs are crucial for proper whipping. Poke holes generously for even soaking. Pour milk slowly to avoid pooling. Chill overnight for best flavor and texture. Do not over-whip cream. For dairy-free, use full-fat coconut milk and dairy-free sweetened condensed milk. For gluten-free, use a 1:1 gluten-free baking blend with xanthan gum.

Nutrition

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

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