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Cozy Pumpkin Tres Leches Cake with Cinnamon Cream

pumpkin tres leches cake - featured image
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A warm, comforting dessert that blends the classic tres leches cake with pumpkin and spices, topped with cinnamon whipped cream. Perfect for fall evenings and sure to be a crowd-pleaser.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ½ cup (1 stick, 113g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 4 large eggs, at room temperature
  • 1 cup (245g) pumpkin purée (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • ¼ cup (60ml) whole milk
  • 1 can (14 ounces, 396g) sweetened condensed milk
  • 1 can (12 ounces, 354ml) evaporated milk
  • 1 cup (240ml) whole milk
  • ½ teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 2 cups (480ml) heavy whipping cream, cold
  • ¼ cup (30g) powdered sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • Ground cinnamon, for dusting
  • Cinnamon sticks, for decoration (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray. Optionally, line the bottom with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, pumpkin pie spice, cinnamon, and salt. Set aside.
  3. In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes with an electric mixer on medium speed.
  4. Add the eggs one at a time, beating well after each addition. The mixture may look curdled; continue beating until smooth.
  5. Mix in the pumpkin purée and vanilla extract until just combined.
  6. With the mixer on low speed, add about one-third of the flour mixture, then half of the milk. Repeat with another third of flour, the remaining milk, and finish with the last of the flour. Mix until just combined; do not overmix.
  7. Pour the batter into the prepared dish and spread evenly. Tap the dish gently on the counter to release air bubbles.
  8. Bake for 25-30 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. Let cool in the pan on a wire rack for 15 minutes.
  9. While the cake is still warm, poke holes all over the surface using a fork or skewer, spacing them about an inch apart.
  10. In a large measuring cup or bowl, whisk together the sweetened condensed milk, evaporated milk, whole milk, pumpkin pie spice, and vanilla extract until well combined.
  11. Slowly and evenly pour the milk mixture over the entire surface of the cake, starting at the edges and working toward the center. Allow each area to absorb before adding more.
  12. Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  13. Just before serving, pour the cold heavy cream into a large chilled bowl. Beat on medium-high speed until soft peaks form. Add the powdered sugar, cinnamon, and vanilla, then continue beating until stiff peaks form.
  14. Spread the whipped cream evenly over the chilled cake. Dust the top with ground cinnamon.
  15. Serve cold, straight from the refrigerator. Garnish with cinnamon sticks if desired.

Notes

For best results, chill the cake overnight to allow the flavors to meld. Use room temperature ingredients for a light sponge. Poke holes while the cake is still warm for better milk absorption. Make the whipped cream just before serving to maintain its texture.

Nutrition

Keywords: pumpkin tres leches cake, pumpkin dessert, fall dessert, tres leches cake, cinnamon whipped cream, easy pumpkin cake

Find it online: https://zorbmeal.com/cozy-pumpkin-tres-leches-cake-with-cinnamon-cream/