Description

This Tres Leches Pumpkin Cake is a moist, flavorful dessert combining the comforting spices of pumpkin with the rich, creamy tres leches milk soak. This luscious cake is topped with a cinnamon-maple whipped cream frosting, making it an irresistible treat perfect for fall gatherings or any special occasion.

Ingredients

Scale

Cake:

1 cup granulated white sugar
1/2 cup brown sugar (packed)
15 oz (1 can) pure pumpkin puree (NOT pumpkin pie filling)
3/4 cup vegetable oil
2 teaspoons pure vanilla extract
4 large eggs
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
Pinch of cloves

Tres Leches Milk Mixture:

1/2 cup heavy whipping cream
12 oz evaporated milk (1 can)
14 oz sweetened condensed milk (1 can)
2 teaspoons ground cinnamon

Maple Whipped Cream Frosting:

1 1/2 cups heavy whipping cream (cold)
1/4 cup confectioners’ sugar
1 tablespoon maple syrup
1 teaspoon maple extract
1 teaspoon ground cinnamon
Ground cinnamon (for dusting the top, optional)

Instructions

Preheat the oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the cake.
Grease the pan: Lightly grease a 9×13-inch baking pan with cooking spray to prevent the cake from sticking.
Mix wet ingredients: In a large bowl, use an electric mixer on medium-low speed to beat together the granulated sugar, brown sugar, pumpkin puree, vegetable oil, eggs, and vanilla extract until just combined, about 30 seconds.
Whisk dry ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, nutmeg, ginger, and cloves until evenly combined.
Combine mixtures: Gradually add the flour mixture to the pumpkin mixture, beating on medium speed until fully incorporated and a smooth batter forms.
Pour batter into pan: Transfer the batter evenly into the prepared 9×13-inch baking pan, smoothing the top with a spatula.
Bake: Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Cool cake: Remove the cake from the oven and place it on a cooling rack for 15 minutes to cool slightly.
Make tres leches milk mixture: In a medium bowl, whisk together the heavy whipping cream, evaporated milk, sweetened condensed milk, and ground cinnamon until thoroughly combined.
Poke holes in cake: Using the end of a wooden spoon, poke holes all over the warm cake to allow the milk mixture to soak in deeply.
Soak the cake: Pour the tres leches milk mixture evenly over the cake, making sure it soaks through the holes. Cover the cake with plastic wrap and refrigerate for at least 8 hours or overnight for best results.
Prepare whipped cream frosting: Just before serving, in a large cold bowl, whip the cold heavy whipping cream with confectioners’ sugar, maple syrup, maple extract, and ground cinnamon until stiff peaks form, about 5-7 minutes.
Frost the cake: Spread the prepared maple whipped cream evenly over the soaked pumpkin cake and sprinkle optional ground cinnamon on top for extra flavor and presentation.
Serve: Slice the cake into 12 pieces and serve chilled for a delicious, creamy dessert experience.

Notes

Make sure to use pure pumpkin puree, not pumpkin pie filling, for the best texture and flavor.
Letting the cake soak overnight enhances the moistness and flavor penetration.
If maple extract is unavailable, you can substitute with a bit more maple syrup, but use sparingly to avoid altering consistency.
The cake can be stored covered in the refrigerator for up to 3 days.
For a dairy-free version, substitute the heavy cream and milks with coconut cream and coconut condensed milk alternatives, though texture may vary.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Tres Leches Cake, Pumpkin Cake, Pumpkin Desserts, Spiced Cake, Maple Whipped Cream, Fall Dessert