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Pumpkin Tres Leches Cake

Tender pumpkin sponge soaked in three milks and topped with cinnamon whipped cream.
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Prep Time 25 minutes
Cook Time 30 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 365
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 4 large eggs
  • 3/4 cup granulated sugar
  • 3/4 cup plain pumpkin purée
  • 1 tsp vanilla extract
  • 1 can 12 oz evaporated milk
  • 1 can 14 oz sweetened condensed milk
  • 3/4 cup whole milk
  • 1 cup cold heavy whipping cream
  • 2 tbsp powdered sugar

Equipment

  • 9x13-inch baking pan (for cake)
  • Electric mixer (for batter and cream)
  • Skewer (for making soak holes)
  • Mixing bowls (for wet and dry ingredients)

Method
 

  1. Step 1: Heat oven to 350°F (175°C). Grease a 9x13-inch pan. Whisk flour, baking powder, spices, and salt.
  2. Step 2: Beat eggs and sugar for 4–5 minutes until thick and pale; mix in pumpkin and vanilla.
  3. Step 3: Fold dry ingredients gently into the egg mixture; spread batter in pan.
  4. Step 4: Bake 25–30 minutes until a toothpick comes out clean; cool for 20 minutes.
  5. Step 5: Whisk evaporated milk, condensed milk, and whole milk. Poke holes across cake and slowly pour over the soak.
  6. Step 6: Cover and chill at least 4 hours. Whip cream with powdered sugar and spread over chilled cake before slicing.

Notes

Pour the milk soak gradually to distribute it evenly. Chill overnight for tidy slices and fuller flavor.