Pumpkin Tres Leches Cake Recipe
Pumpkin Tres Leches Cake is the lovechild of classic Latin American tres leches and all the cozy, spiced pumpkin flavors that make autumn irresistible. This show-stopping dessert starts with a rich, moist pumpkin cake that soaks up an ultra-luxurious trio of milks, then gets topped with a fluffy cloud of cinnamon whipped cream. Every forkful delivers a creamy, decadent bite that feels both festive and familiar, making it a crowd-pleaser whether you’re hosting a holiday dinner, celebrating a special birthday, or simply craving something extraordinary.
Ingredients You’ll Need
Don’t let the stunning results fool you—Pumpkin Tres Leches Cake calls for pantry staples and a handful of simple dairy products. Each ingredient adds its own flair, from the bold warmth of pumpkin pie spice to the milky sweetness that defines this one-of-a-kind treat. Here’s what you’ll need and why it matters:
- Pumpkin puree: The star ingredient, providing deep color, moist texture, and unmistakable fall flavor.
- Pumpkin pie spice: Brings aromatic warmth that instantly transports you into sweater season.
- Sour cream: Keeps the crumb tender and gives a subtle tang that balances the sweetness.
- Vegetable oil: Ensures the cake bakes up soft and plush every time.
- Granulated sugar: Adds sweetness and aids in perfect browning.
- Brown sugar: Lends a hint of caramel-like depth you’ll notice in every bite.
- Eggs: Bind the cake together and contribute to a beautifully lifted crumb.
- Cinnamon: Rounds out the spice profile for ultimate coziness.
- Vanilla extract: Deepens the flavor and makes everything taste homemade.
- Kosher salt: Balances the sweetness, bringing the spices to life.
- All-purpose flour: The structure that holds all these fall flavors together.
- Baking powder & baking soda: Help the cake rise and stay light.
- Sweetened condensed milk: Key to that signature tres leches richness.
- Evaporated milk: Provides body and a gentle creaminess alongside the sweetened condensed milk.
- Whole milk: Rounds out the three-milk soak for balanced moisture.
- Heavy cream (cold): Whips up light and fluffy for the perfect topping.
- Powdered sugar: Lightly sweetens the homemade whipped cream.
- Vanilla extract (for the cream): Dials up the flavor in the topping.
- Cinnamon (for the cream): Adds a sweet, spiced finish to the fluffy crown.
How to Make Pumpkin Tres Leches Cake
Step 1: Prep Your Pan and Oven
Set yourself up for cake success by preheating your oven to 350°F (180°C). Take a 9 by 13-inch pan and line it with parchment paper; this makes removing and slicing your Pumpkin Tres Leches Cake a total breeze, and there’s nothing more satisfying than a perfect square.
Step 2: Mix Wet Ingredients with Spices and Sugars
In a large mixing bowl, combine the pumpkin puree, eggs, sour cream, pumpkin pie spice, cinnamon, vegetable oil, salt, vanilla extract, granulated sugar, and brown sugar. Whisk everything together until it’s silky and well-blended, marveling at that gorgeous pumpkin color and the autumn aroma wafting up.
Step 3: Add Dry Ingredients
Sprinkle in the flour, baking powder, and baking soda. Gently whisk just until the batter is combined and you no longer see any dry spots—over-mixing can make the cake dense, so stop as soon as it’s smooth.
Step 4: Bake the Pumpkin Cake
Pour that luscious batter into your prepared pan, smoothing out the top. Slide it into the oven and bake for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean. Your kitchen will smell like a pumpkin spice wonderland! Let the cake cool in the pan for about 10 minutes.
Step 5: Poke and Soak
Now comes the magic! Use the back of a fork or a wooden spoon to gently poke holes all over the cake. Don’t hold back—it’s these little tunnels that allow the tres leches mixture to soak in and turn the crumb irresistibly moist.
Step 6: Make and Pour the Three Milks Mixture
Whisk together the sweetened condensed milk, evaporated milk, and whole milk in a bowl. Slowly pour this milky concoction evenly over your cake, letting it seep into every nook and cranny. Give it 30 minutes in the fridge to absorb—patience will be rewarded!
Step 7: Whip the Cinnamon Cream
While your cake chills, use a large mixing bowl to whip the cold heavy cream, powdered sugar, vanilla, and cinnamon. Beat with an electric mixer until stiff peaks form. This light, spiced topping is the crowning glory of Pumpkin Tres Leches Cake.
Step 8: Frost and Garnish
Spread the cinnamon whipped cream generously over the chilled, soaked cake. Swirl it with an offset spatula for that fancy bakery look. Finish with a shower of chopped pecans if you like a bit of crunch—then stand back and admire your masterpiece!
How to Serve Pumpkin Tres Leches Cake
Garnishes
A sprinkle of chopped pecans brings lovely texture and nutty flavor, but you could also add a dusting of extra cinnamon or even a drizzle of caramel sauce for a little extra decadence. If it’s a special occasion, try topping each piece with a few sugared cranberries or a tiny cinnamon stick for a festive touch.
Side Dishes
Pumpkin Tres Leches Cake is already rich and satisfying, but a scoop of vanilla bean ice cream or a dollop of crème fraîche on the side is incredibly luxurious. Serve with strong coffee or black tea to balance the sweetness and keep the fall flavors front and center.
Creative Ways to Present
For parties, try cutting the cake into neat squares and serving on mini dessert plates. You can even layer cubes of Pumpkin Tres Leches Cake in individual glasses with extra whipped cream for an elegant parfait. Or top with tiny edible flowers for a garden-party vibe—it’s a dessert that loves to get dressed up!
Make Ahead and Storage
Storing Leftovers
Leftover Pumpkin Tres Leches Cake keeps beautifully in the fridge. Simply cover the pan tightly with plastic wrap or aluminum foil and refrigerate for up to 4 days. The flavors actually deepen and meld, making it even more irresistible the next day!
Freezing
You can freeze the cake base (before adding whipped cream) if you want to prep ahead—just wrap it well and freeze for up to 2 months. Thaw overnight in the refrigerator, then add the whipped cream topping just before serving for best texture.
Reheating
While Pumpkin Tres Leches Cake is best served chilled, you can let it sit at room temperature for about 20 minutes if you prefer it slightly less cold. Avoid microwaving unless you’re just trying to take the chill off, as too much heat can affect the creamy texture.
FAQs
Can I make Pumpkin Tres Leches Cake a day ahead?
Absolutely! In fact, making this cake a day in advance lets the three milks blend perfectly into every bite. Chill overnight and top with whipped cream just before serving for best results.
What’s the best way to poke the cake for maximum soak?
Use the back of a wooden spoon or a large fork to poke plenty of holes all over—get right to the edges! The more holes, the more evenly the milky mixture distributes, giving you that iconic tres leches texture.
Can I use homemade pumpkin puree?
Definitely—just be sure it’s well-drained and not watery, as extra moisture can throw off the texture of the cake. Homemade puree adds freshness and vibrant color.
How do I keep the whipped cream from melting?
Make sure your cake is well chilled before spreading on the whipped cream. If you’re serving outside or somewhere warm, keep the cake in the fridge as long as possible until just before slicing.
Can I make a dairy-free version?
You can swap in plant-based milks and dairy-free whipped topping, but the classic creamy richness of Pumpkin Tres Leches Cake does rely on those three milks. Results may vary, but it’s a fun experiment for those avoiding dairy!
Final Thoughts
There’s nothing quite like sharing a homemade Pumpkin Tres Leches Cake with friends and family—it’s a dessert that feels like a celebration every time. Whether you’re a fan of tres leches or just crazy for all things pumpkin, one slice of this cake and you’ll be hooked. Give it a try, and let the rave reviews roll in!
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Pumpkin Tres Leches Cake Recipe
- Total Time: 1 hour
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich and moist Pumpkin Tres Leches Cake, a delightful twist on the classic tres leches dessert with the warm flavors of pumpkin and a decadent cinnamon whipped cream topping.
Ingredients
Cake:
- 15 oz Pumpkin puree
- 2 tsp Pumpkin pie spice
- 1/3 cup Sour cream
- 2/3 cup Vegetable oil
- 1 cup Granulated sugar
- 1/2 cup Brown sugar
- 4 Eggs
- 1 tsp Cinnamon
- 1 tsp Vanilla extract
- 1/2 tsp Kosher salt
- 2 cups Flour (AP)
- 2 tsp Baking powder
- 1 tsp Baking soda
3 Milk Mixture:
- 14 oz Sweetened condensed milk
- 2/3 cup Evaporated milk
- 2/3 cup Whole milk
Cinnamon Whipped Cream:
- 2 cups Heavy cream (cold)
- 1/2 cup Powdered sugar
- 1 tsp Vanilla extract
- 1/2 tsp Cinnamon
Instructions
- Preheat the oven: Preheat the oven to 180°C (350°F) and line a 9×13-inch baking pan with parchment paper.
- Mix wet ingredients: In a large bowl, combine pumpkin puree, eggs, sour cream, pumpkin pie spice, cinnamon, oil, salt, vanilla extract, granulated sugar, and brown sugar.
- Add dry ingredients: Mix in flour, baking powder, and baking soda until just combined.
- Bake: Pour batter into the pan and bake for 30-40 minutes until a toothpick comes out clean.
- Prepare milk mixture: Mix sweetened condensed milk, evaporated milk, and whole milk in a bowl.
- Soak the cake: Poke holes in the cake and pour the milk mixture over. Refrigerate for 30 minutes.
- Make whipped cream: Whip heavy cream with cinnamon, powdered sugar, and vanilla extract until stiff peaks form.
- Top the cake: Spread the whipped cream over the cake, create swirls, and sprinkle with chopped pecans.
Notes
- You can adjust the amount of cinnamon in the whipped cream to suit your taste preferences.
- For added crunch, consider adding toasted pecans or walnuts on top of the whipped cream.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 28g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 105mg
Keywords: Pumpkin Tres Leches Cake, Pumpkin Cake Recipe, Tres Leches Dessert, Cinnamon Whipped Cream
