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–+ servings
A square piece of pumpkin tres leches cake with creamy frosting and a sprinkle of cinnamon sits on a white scalloped plate.

Moist Pumpkin Tres Leches – A Fall Favorite Dessert

Author: Madison Reid
Total Time: 9 hours 10 minutes
Prep Time: 30 minutes
Cook Time: 40 minutes
Chill Time: 8 hours
Servings: 16
This pumpkin tres leches cake blends spiced pumpkin sponge with a cinnamon milk soak and whipped cream topping. This desert is perfectly chilled, rich, and ready to impress.

Ingredients

Sponge Cake

  • 6 eggs *separated
  • 1/2 tsp cream of tartar
  • 1 1/2 cups granulated sugar
  • 1 cup vegetable oil
  • 1 tsp vanilla extract
  • 15 oz pumpkin puree
  • 1/4 tsp fine sea salt
  • 1 tbsp baking powder
  • 2 1/2 cups cake flour

Milk Soak

  • 1 can sweetened condensed milk
  • 1 can evaporated milk
  • 1 cup whole milk
  • 1 tsp cinnamon

Topping

  • 2 cups whipping cream
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
US Customary - Metric

Instructions

  • Preheat your oven to 325 degrees
  • Divide the eggs into a standing mixer with the whisk attachment and a small separate bowl. Put the egg whites into the standing mixer bowl and the egg yolks into a small separate bowl.
  • Add cream of tartar to the standing mixer and turn the mixer on medium speed. Once bubbles form, turn the mixer on high and whip until soft peak.
  • While the egg whites are whipping, take a whisk and whip the egg yolks until they are lighter in color.
  • Once the egg whites are at a soft peak, turn the mixer off and pour in the whisked egg yolks, sugar, vanilla, vegetable oil and pumpkin puree.
  • Mix only for a few seconds on low speed to just fold these ingredients in. This way you won't pop too many of the air bubbles you just created with the egg whites.
  • With the mixer off, add the salt, baking powder and cake flour
  • Turn the mixer on low and mix until the cake batter is smooth.
  • Pour the cake batter in a greased and parchment paper-lined 9x13 pan, or two 9-inch cake pans.
  • Bake for 40-45 minutes until the center is firm and no longer jiggles when the pan is tapped.
  • Remove and allow the cake to fully cool.
  • Once the cake is cooled, whisk together all of the ingredients for the milk soak in a medium bowl. Poke holes all over the cooled sponge cake and slowly pour the milk soak over the top of the cake. You want to try to pour it evenly over the cake so all parts of the cake are soaked. **TIP** make sure you leave the cake inside the pan for this part so that the soak does not run all over your counter.
  • Cover the cake with plastic wrap and place it in the fridge for at least 8 hours or up to 24 hours.
  • Once the cake has chilled, remove from the fridge and make the topping.
  • In a medium bowl with a hand mixer whip the whipping cream, powdered sugar and vanilla until it reaches stiff peak.
  • Spread the fresh whipped cream all over the top of the cake. If you choose to do two 9-inch pans, layer one on top of the other with whipping cream in between and frost the outer and top edges.
  • Decorate with a sprinkle of cinnamon. Slice & serve or cover up with plastic wrap and place back in the fridge until you are ready to enjoy. This cake must be served chilled.

Nutrition

Calories: 532kcal Carbohydrates: 57g Protein: 10g Fat: 31g Saturated Fat: 12g Polyunsaturated Fat: 9g Monounsaturated Fat: 8g Trans Fat: 0.1g Cholesterol: 112mg Sodium: 210mg Potassium: 324mg Fiber: 1g Sugar: 41g Vitamin A: 4807IU Vitamin C: 2mg Calcium: 231mg Iron: 1mg
Course: Dessert