Pumpkin Tres Leches Cake with Spiced Whipped Cream Recipe
This Pumpkin Tres Leches Recipe is a moist and flavorful spiced pumpkin cake soaked in a luscious three-milk mixture, topped with a creamy cinnamon whipped cream. Perfect for fall gatherings or holiday desserts, this recipe delivers a rich, festive twist on the classic tres leches cake with warm pumpkin spices and a tender crumb.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 7 hours 55 minutes (includes chilling time)
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cake Ingredients
- ½ cup (120 ml) vegetable oil
- ½ cup (120 ml) water or milk
- 4 large eggs, room temperature
- 15 oz. canned pumpkin puree
- 1 – 2 teaspoons pumpkin spice
- 15.25 oz. spiced or yellow cake mix
Three Milk Soaking Mixture
- 12 oz. evaporated milk
- 14 oz. condensed milk
- ¾ cup (180 ml) half and half or heavy cream
Whipped Cream Topping
- 2 cups (480 ml) cold heavy cream
- 2 tablespoons (25 g) sugar or maple syrup
- ½ teaspoon vanilla bean paste
- 1 teaspoon ground cinnamon (for dusting)
Instructions
- Prepare the Oven and Pan: Preheat the oven to 350 F (177 C). Lightly grease the bottom and sides of a 9 x 13 inch cake pan to prevent sticking.
- Make the Cake Batter: In a large mixing bowl, whisk together the vegetable oil, eggs, milk or water, canned pumpkin puree, pumpkin spice, and cake mix until the batter is smooth and fully combined. Pour the batter evenly into the prepared cake pan.
- Bake the Cake: Place the cake pan in the oven and bake for 28 to 35 minutes, or until a toothpick inserted in the center comes out with moist crumbs. After baking, let the cake cool in the pan until it reaches warm room temperature.
- Prepare the Cake to Soak: Once the cake is cooled to at least room temperature (about 1 hour), use the bottom of a thick skewer or small wooden spoon to poke holes evenly across the surface of the cake to help the milk soak in.
- Mix the Tres Leches Soaking Liquid: In another large bowl, whisk together evaporated milk, condensed milk, and half and half or heavy cream until smooth and well combined.
- Soak the Cake: Pour the three milk mixture evenly over the cooled cake, allowing it to soak in completely. Cover the cake pan tightly with plastic wrap and refrigerate for at least 4 to 6 hours, or preferably overnight to let the flavors meld and the cake absorb the milks thoroughly.
- Make the Spiced Whipped Cream: When ready to serve, prepare the whipped cream by adding cold heavy cream, sugar, and vanilla bean paste to a mixing bowl fitted with a whisk attachment. Whisk on low for 1 minute, then increase to medium speed and whip for 4 to 5 minutes until medium stiff peaks form. Fold in ground cinnamon if desired.
- Serve: Spread the whipped cream evenly over the soaked pumpkin tres leches cake, dust lightly with additional ground cinnamon, slice, and enjoy this festive, creamy dessert.
Notes
- For best results, use room temperature eggs to help the batter mix evenly.
- Feel free to adjust pumpkin spice amount based on how pronounced you want the spice flavor.
- Use cold heavy cream for whipping to achieve better volume and stability.
- The longer the cake soaks in the milk mixture, the moister and more flavorful it will be.
- You can substitute maple syrup for sugar in the whipped cream if you prefer a natural sweetener.
- Store leftovers covered in the refrigerator and consume within 3-4 days.
