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Pumpkin Tres Leches Cake

Moist Pumpkin Tres Leches Cake for Cozy Fall Gatherings

This Moist Pumpkin Tres Leches Cake is the perfect dessert to impress at fall gatherings.
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Prep Time 30 minutes
Cook Time 30 minutes
Chilling Time 3 hours
Total Time 4 hours
Servings: 12 slices
Course: Dessert
Cuisine: Latin American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1.5 cups All-Purpose Flour Ensure proper measurement using the scoop and level method.
  • 1.5 teaspoons Baking Powder Check freshness for optimal rise.
  • 0.5 teaspoons Baking Soda Essential for texture, measure carefully.
  • 0.5 teaspoons Salt Crucial for flavor enhancement.
  • 1 teaspoon Ground Cinnamon Can be adjusted according to your taste preference.
  • 1 teaspoon Pumpkin Pie Spice A cozy mix that complements pumpkin flavor.
  • 1 cups Granulated Sugar Can reduce slightly if using alternative sweeteners.
  • 0.5 cups Light Brown Sugar Adds moisture and deeper flavor.
  • 3 large Eggs Use room temperature for best results.
  • 1 cups Canned Pumpkin Purée The star ingredient, do not substitute with fresh pumpkin.
  • 0.5 cups Milk Non-dairy options can be used if desired.
  • 1 teaspoon Vanilla Extract Opt for pure extract for a robust taste.
  • 0.5 cups Vegetable Oil Can substitute with melted butter.
For the Tres Leches Mixture
  • 1 cups Evaporated Milk Provides creaminess and concentrated flavor.
  • 1 cups Sweetened Condensed Milk Essential for the signature tres leches taste.
  • 1 cups Whole Milk Ensure non-dairy milk is unsweetened.
  • 1 teaspoon Ground Cinnamon Adjust to taste.
For Topping
  • 2 cups Whipped Cream Use heavy cream whipped to stiff peaks for best results.
  • 1 cups Granulated Sugar For caramel sauce.
  • 6 tablespoons Unsalted Butter Essential for achieving a silky sauce.
  • 0.5 cups Heavy Cream Do not substitute with regular milk.
  • 1 pinch Salt Adjust according to your taste preferences.
  • 1 teaspoon Vanilla Extract (optional) Use pure extract for a richer taste.

Equipment

  • baking pan
  • Mixing bowls
  • electric mixer
  • saucepan
  • Whisk

Method
 

Step-by-Step Instructions for Pumpkin Tres Leches Cake
  1. Preheat your oven to 350°F (175°C) and grease flour an 8x8 or 9x9-inch baking pan.
  2. In a medium bowl, whisk the dry ingredients together: flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.
  3. In a large bowl, beat the eggs with granulated and brown sugars until fluffy. Mix in canned pumpkin, milk, vanilla extract, and vegetable oil.
  4. Gradually add dry ingredients to wet mixture, folding until just combined. Pour batter into the prepared pan and bake for 28-32 minutes.
  5. Allow the cake to cool for 10 minutes. Poke holes all over the surface with a fork to prepare for the tres leches mixture.
  6. In a bowl, whisk together evaporated milk, sweetened condensed milk, whole milk, and a dash of cinnamon, then pour it over the poked cake.
  7. Prepare caramel sauce by melting granulated sugar in a saucepan, then adding butter, heavy cream, a pinch of salt, and vanilla extract.
  8. Spread whipped cream over the chilled cake and drizzle cooled caramel sauce. Slice and serve cold or slightly chilled.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 5gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 180mgPotassium: 300mgFiber: 1gSugar: 25gVitamin A: 4000IUCalcium: 150mgIron: 1.5mg

Notes

For maximum flavor, let the cake soak in the tres leches mixture overnight. Whip heavy cream until stiff peaks for a better topping.

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