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Pumpkin Spice Tres Leches Cake Recipe

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4.2 from 8 reviews

This Pumpkin Spice Tres Leches Cake is a moist, spiced pumpkin-flavored cake soaked in a luscious blend of three milks, topped with fluffy whipped cream. Perfectly blending autumn flavors with a classic Latin American dessert technique, this cake offers a rich, creamy texture and warm spices, ideal for holiday celebrations or cozy gatherings.

  • Author: Emma
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 6 hours 55 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Latin American

Ingredients

Cake:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 (15oz can) pure pumpkin puree
  • 1 cup sugar
  • 3/4 cup oil
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie seasoning (or 1 1/2 teaspoons cinnamon + 1/2 teaspoon nutmeg)

Milk Mixture:

  • 1 cup whole milk
  • 1 (8 oz) sweetened condensed milk
  • 1 cup evaporated milk
  • 2 tablespoons whiskey or rum (optional)
  • 2 teaspoons pumpkin pie seasoning (included above in cake but traditionally mixed here; combined for consistency)

Topping:

  • 2 cups heavy cream
  • 3 tablespoons powdered sugar
  • Cinnamon, for sprinkling (optional)

Instructions

  1. Preheat Oven: Set your oven to 350°F (175°C) and prepare a 13×9-inch baking dish by greasing or lining it to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, baking powder, baking soda, and kosher salt. Whisk together to evenly distribute all leavening agents and salt.
  3. Combine Wet Ingredients: In a separate large bowl, use an electric mixer or whisk to blend the pumpkin puree, sugar, oil, eggs, and vanilla extract until smooth and homogenous.
  4. Create Batter: Gradually add the dry ingredient mixture to the wet pumpkin mixture, stirring gently until combined and a cake batter forms; avoid overmixing to maintain a tender crumb.
  5. Bake the Cake: Pour the batter into the prepared baking dish and bake in the preheated oven for 30-35 minutes. The cake should develop a golden brown top and a toothpick inserted into the center should come out clean.
  6. Prepare Milk Mixture: While the cake bakes, whisk together whole milk, sweetened condensed milk, evaporated milk, pumpkin pie seasoning, and optional whiskey or rum in a bowl until fully combined.
  7. Poke and Soak Cake: Once baked, allow the cake to cool completely. Using a fork, poke 20-25 holes evenly across the cake’s surface. Slowly pour the milk mixture over the cake, moving the pan to help absorb the liquid thoroughly.
  8. Chill: Cover the cake with plastic wrap or a lid and refrigerate for at least 6 hours, preferably overnight, to allow the milk to soak deeply into the cake.
  9. Make Whipped Topping: Before serving, whip the heavy cream with an electric mixer until it becomes creamy. Gradually add the powdered sugar and continue whipping until stiff peaks form, creating a fluffy whipped cream.
  10. Serve: Spread the whipped cream evenly over the soaked cake. Optionally, sprinkle cinnamon over the top for extra warmth and aroma. Slice into 12 servings and enjoy!

Notes

  • Use canned pure pumpkin puree, not pumpkin pie filling, for the best texture and flavor.
  • The optional whiskey or rum adds a subtle depth of flavor but can be omitted for a non-alcoholic version.
  • For best results, refrigerate the cake overnight to allow the milk mixture to soak fully.
  • You can substitute heavy cream with whipping cream if preferred.
  • Adjust the pumpkin pie seasoning according to your spice preference or use a homemade blend.
  • This recipe yields approximately 12 servings, making it ideal for a party or family gathering.

Find it online: https://allcookedup.com/pumpkin-spice-tres-leches-cake-recipe/