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Kid-Approved Pumpkin Tres Leches Cake with Cinnamon Whipped Cream

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A moist, pumpkin-spiced tres leches cake soaked in three milks and topped with cinnamon whipped cream. This kid-approved dessert is perfect for fall gatherings and gets even better overnight.

Ingredients

Scale
  • 1 cup all-purpose flour (spooned and leveled)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon (preferably Saigon cinnamon)
  • 1/2 teaspoon ground nutmeg (freshly grated if possible)
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 3 large eggs, room temperature
  • 3/4 cup granulated sugar
  • 1/3 cup vegetable oil (or melted coconut oil)
  • 1 teaspoon vanilla extract
  • 1 can (12 ounces) evaporated milk
  • 1 can (14 ounces) sweetened condensed milk
  • 1/2 cup whole milk (or 2%)
  • 1/2 teaspoon vanilla extract
  • 2 cups heavy whipping cream, cold
  • 3 tablespoons powdered sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or nonstick spray and lightly dust with flour.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
  3. In a large bowl, beat eggs and granulated sugar on medium-high speed for about 3 minutes until pale, thick, and ribbon-like.
  4. Reduce mixer speed to low. Add pumpkin puree, vegetable oil, and vanilla extract. Mix until just combined.
  5. Add flour mixture in two additions, folding gently with a rubber spatula until no streaks of flour remain.
  6. Pour batter into prepared pan and spread evenly. Bake for 22-28 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool completely in the pan on a wire rack (30-40 minutes).
  7. While cake cools, whisk together evaporated milk, sweetened condensed milk, whole milk, and 1/2 teaspoon vanilla extract in a large liquid measuring cup. Set aside.
  8. Once cake is completely cool, poke holes all over the surface with a fork or skewer. Slowly pour milk mixture over the cake, starting at edges and working to center. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
  9. Just before serving, pour cold heavy cream, powdered sugar, 1 teaspoon cinnamon, and 1/2 teaspoon vanilla into a chilled bowl. Beat on medium-high until soft peaks form (2-3 minutes). Spread over chilled cake.
  10. Slice and serve cold. Garnish with a dusting of cinnamon or pepitas if desired.

Notes

For best results, chill the cake overnight. The whipped cream should be made just before serving. For a dairy-free version, use full-fat canned coconut milk for the whole milk and dairy-free sweetened condensed milk. For gluten-free, use a 1:1 gluten-free baking blend.

Nutrition

Keywords: pumpkin tres leches cake, pumpkin dessert, fall dessert, tres leches cake, cinnamon whipped cream, kid-friendly dessert

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