Go Back

Pumpkin Spice Tres Leches Cake with Cinnamon Whipped Cream

Pumpkin spice tres leches cake is baked until golden, then soaked with a three-milk mixture and chilled until tender and moist. A layer of cinnamon whipped cream finishes this festive cake.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 35 minutes
cooling and chilling 5 hours
Total Time 6 hours
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Bake the cake
  • 1 cooking spray
  • 6 eggs large, separated
  • 1 cup granulated sugar divided
  • 0.75 cup canned pumpkin puree not pumpkin pie filling
  • 2 tsp vanilla extract
  • 1.5 cup all-purpose flour
  • 1.5 tsp baking powder
  • 1.5 tsp pumpkin pie spice
  • 0.5 tsp kosher salt
For the milk soak
  • 1 can (14 oz) sweetened condensed milk
  • 1 can (12 oz) evaporated milk
  • 1 cup whole milk
For the cinnamon whipped cream
  • 1.5 cup heavy cream cold
  • 0.25 cup powdered sugar
  • 0.75 tsp ground cinnamon

Equipment

  • 1 9x13-inch baking dish

Method
 

Bake the cake
  1. Preheat the oven to 350°F.
  2. Coat the bottom and sides of a 9x13-inch baking dish with cooking spray.
  3. Beat the egg yolks with 3/4 cup of the granulated sugar until pale and thick, about 3 minutes.
  4. Beat in the pumpkin puree and vanilla extract.
  5. Whisk together the flour, baking powder, pumpkin pie spice, and salt.
  6. Fold the dry mixture into the yolk mixture until no dry streaks remain.
  7. In a clean large bowl, beat the egg whites until soft peaks form.
  8. Gradually beat in the remaining 1/4 cup granulated sugar until stiff, glossy peaks form.
  9. Fold the egg whites into the batter in three additions until no large white streaks remain.
  10. Spread the batter evenly in the prepared dish.
  11. Bake for 30 to 35 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
  12. Cool the cake completely in the dish, about 1 hour.
  13. Poke holes all over the cake with a fork or skewer.
Soak the cake
  1. Whisk together the sweetened condensed milk, evaporated milk, and whole milk.
  2. Pour the mixture evenly over the cake.
  3. Cover and refrigerate the cake for at least 4 hours, or overnight, so the milk mixture can soak in.
Make the cinnamon whipped cream
  1. Beat the heavy cream, powdered sugar, and cinnamon in a chilled bowl until medium-stiff peaks form.
  2. Spread the whipped cream over the chilled cake before serving.

Notes

For the best texture, cool the cake completely before pouring on the milk mixture. Store covered in the refrigerator for up to 3 days; freezing is not recommended. For a gluten-free option, use a 1:1 gluten-free baking flour blend.