Description

This Pumpkin Tres Leches Cake with Spiced Cream is a luscious twist on the classic Mexican dessert, bursting with warm autumn spices and rich pumpkin flavor. A moist pumpkin cake is soaked in a trifecta of evaporated milk, sweetened condensed milk, and half-and-half, then topped with spiced whipped cream for a creamy, decadent finish that's perfect for fall celebrations or any special occasion.

Ingredients

Cake Ingredients

2 cups all purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
¼ teaspoon salt
2 teaspoons cinnamon
¼ teaspoon nutmeg
¼ teaspoon allspice
¼ teaspoon ground ginger
1 cup sugar
¾ cup vegetable oil
1 teaspoon vanilla extract
2 cups pumpkin puree (one 15-ounce can)
4 large eggs (at room temperature)

Milk Soak Ingredients

12 ounces evaporated milk
14 ounces sweetened condensed milk
¾ cup half-and-half

Spiced Cream Topping

2 cups heavy whipping cream
2 tablespoons sugar
1 teaspoon cinnamon
A splash of vanilla extract

Cook Mode Prevent your screen from going dark

Instructions

Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch sheet pan to prevent sticking and set aside.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, allspice, and ground ginger. Set this mixture aside.
Combine Wet Ingredients: In a separate large bowl, combine the sugar, vegetable oil, vanilla extract, and pumpkin puree. Beat in the eggs one at a time, thoroughly mixing after each addition until smooth and well incorporated.
Make the Batter: Gradually add the dry flour mixture to the wet pumpkin mixture, folding gently until just combined. Avoid overmixing to ensure the cake stays tender.
Bake the Cake: Spread the batter evenly into the prepared 9x13-inch pan. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let cool for 15 minutes.
Prepare the Cake for Soaking: Once slightly cooled, carefully turn the cake out onto a serving plate so that it is upside down. Use a fork to poke holes evenly across the entire surface to allow the milk mixture to soak in thoroughly.
Make the Milk Soak: In a large measuring cup or pitcher, whisk together the evaporated milk, sweetened condensed milk, and half-and-half until fully blended.
Soak the Cake: Slowly and gradually pour the milk mixture over the cake, allowing it to absorb deeply. This step requires patience to ensure even soaking. Once done, cover and refrigerate for at least 4 hours or preferably overnight.
Prepare the Spiced Cream: In an electric mixer fitted with a whisk attachment, beat the heavy whipping cream, sugar, cinnamon, and vanilla extract until stiff peaks form.
Finish and Serve: Spread the spiced whipped cream evenly over the soaked cake. Slice into servings and enjoy your moist, flavorful Pumpkin Tres Leches Cake with Spiced Cream!

Notes

Using room temperature eggs helps the batter combine better and rise properly.
Be patient while pouring the milk mixture to ensure the cake soaks evenly for the best texture.
Cover the cake tightly while refrigerating to prevent it from drying out or absorbing fridge odors.
The spiced cream topping can be made earlier and kept chilled until ready to spread.
This cake tastes even better the next day after the flavors have melded.
For a festive touch, garnish with a sprinkle of cinnamon or chopped toasted pecans.
If you prefer, substitute the half-and-half with whole milk for a lighter soak.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: Mexican-American Fusion