Introduction
As the fall season sets in, the aroma of pumpkin spice fills the air, signaling the arrival of comforting and flavorful desserts. Ella Chef introduces the Pumpkin Tres Leches Cake, a delicious twist on the classic tres leches cake. This creamy, spongy cake is soaked in a mixture of three types of milk and infused with the warm flavors of pumpkin and spices. Topped with a light whipped cream, it’s the ultimate fall treat, perfect for gatherings, family meals, or simply satisfying a sweet tooth. With the richness of pumpkin and the indulgent sweetness of tres leches, this dessert will surely become a fall favorite.
Recipe
Pumpkin Tres Leches Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large bowl, combine the yellow cake mix, canned pumpkin, eggs, vegetable oil, cinnamon, and nutmeg. Mix until smooth.
- Pour the batter into the prepared baking dish and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 10 minutes.
- While the cake is cooling, combine the sweetened condensed milk, evaporated milk, and whole milk in a bowl. Once the cake has cooled slightly, poke holes all over the surface using a fork or skewer.
- Pour the milk mixture over the cake, making sure it soaks into the holes. Refrigerate the cake for at least 2 hours, or overnight, to allow the flavors to meld.
- For the topping, whip the heavy cream with vanilla extract and powdered sugar until soft peaks form. Spread the whipped cream over the cake once it’s fully chilled.
- Serve chilled and enjoy the creamy, spiced goodness of your pumpkin tres leches cake!
Nutrition
Notes
How to Make the Recipe
To start, preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish. In a large mixing bowl, combine the yellow cake mix, canned pumpkin, eggs, vegetable oil, cinnamon, and nutmeg. Mix everything until smooth and well-combined. The pumpkin adds moisture and a rich fall flavor to the cake, while the cinnamon and nutmeg fill the kitchen with the sweet scents of autumn.
Pour the batter into the prepared baking dish and bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Once baked, let the cake cool in the pan for about 10 minutes.
While the cake is cooling, prepare the milk mixture. In a separate bowl, combine the sweetened condensed milk, evaporated milk, and whole milk. Once the cake has cooled slightly, use a fork or skewer to poke holes all over the surface of the cake. This step allows the milk mixture to soak into the cake, creating that signature tres leches texture.
Pour the milk mixture evenly over the cake, making sure it soaks into all the holes. Refrigerate the cake for at least 2 hours, or overnight, to allow the cake to fully absorb the milk and become extra moist.
For the topping, whip the heavy cream with vanilla extract and powdered sugar until soft peaks form. Spread the whipped cream over the top of the chilled cake just before serving. This whipped topping adds a light, creamy finish to the rich, spiced cake.
Serve chilled and enjoy the decadent, creamy pumpkin tres leches cake that perfectly captures the flavors of fall!
Conclusion
In conclusion, this Pumpkin Tres Leches Cake is a delightful and indulgent dessert that blends the best of autumn with a classic treat. The combination of pumpkin, cinnamon, and a creamy tres leches soaking mixture makes for a moist and flavorful cake that will become a favorite during the fall season. With the addition of a whipped cream topping, this dessert is both comforting and festive, making it perfect for Thanksgiving, fall gatherings, or just as a special treat to enjoy at home. Make it ahead for convenience and enjoy the warm, spiced goodness in every bite!