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Best Pumpkin Tres Leches Cake: Easy Fall Dessert

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This pumpkin tres leches cake is an incredibly moist, perfectly spiced fall dessert that gets even better after an overnight soak. A simple, crowd-pleasing recipe that proves sometimes the best cooking advice comes from questioning tradition.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon (preferably Saigon cinnamon)
  • ½ teaspoon ground nutmeg (freshly grated or pre-ground)
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 4 large eggs, room temperature
  • 1 cup granulated sugar
  • ½ cup canned pumpkin puree (not pumpkin pie filling)
  • ⅓ cup whole milk, room temperature
  • 1 teaspoon vanilla extract
  • ⅓ cup vegetable oil (or other neutral oil)
  • 1 can (12 ounces) evaporated milk
  • 1 can (14 ounces) sweetened condensed milk
  • ½ cup heavy cream (plus more for topping)
  • ½ teaspoon vanilla extract
  • ¼ teaspoon cinnamon (optional, for tres leches mixture)
  • 1 ½ cups heavy cream, cold (for topping)
  • 3 tablespoons powdered sugar (for topping)
  • ½ teaspoon vanilla extract (for topping)
  • Ground cinnamon for dusting

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or non-stick spray; optionally line with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
  3. In a large mixing bowl, beat the eggs and sugar together on medium-high speed for 4-5 minutes until pale, thick, and ribbon-like.
  4. Reduce mixer speed to low and add the pumpkin puree, milk, vanilla extract, and vegetable oil. Mix just until combined.
  5. Add the flour mixture in two additions, folding gently with a rubber spatula until no streaks of flour remain. Do not overmix.
  6. Pour the batter into the prepared pan and spread evenly. Bake for 25-30 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  7. Let the cake cool in the pan on a wire rack for 10 minutes, then transfer to the refrigerator to cool completely (about 45 minutes to 1 hour).
  8. While the cake cools, whisk together the evaporated milk, sweetened condensed milk, ½ cup heavy cream, vanilla extract, and optional cinnamon until smooth.
  9. Once the cake is completely cool, pour the tres leches mixture evenly over the entire surface. Do not poke holes. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  10. When ready to serve, beat the cold heavy cream, powdered sugar, and vanilla extract in a chilled bowl on medium-high speed until soft peaks form.
  11. Spread the whipped cream evenly over the soaked cake. Dust generously with cinnamon. Slice and serve cold.

Notes

Room temperature ingredients are crucial for proper whipping and texture. Do not overbake; start checking at 25 minutes. Let cake cool completely before adding milk mixture to avoid sogginess. For best results, soak overnight. The cake is meant to be served cold. For dairy-free, use oat milk, sweetened condensed coconut milk, and coconut cream. For gluten-free, use a 1:1 gluten-free flour blend and add an extra tablespoon of milk.

Nutrition

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

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