Print

Pumpkin Tres Leches

This is a fun twist on a Mexican classic dessert. It's perfect for fall!

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon cloves
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 6 large eggs, at room temperature
  • 1 1/2 cups granulated sugar
  • 1 1/3 cup canned pumpkin purée

For the soaking liquid:

  • 1 can sweetened condensed milk
  • 1 can evaporated milk
  • 1/4 cup heavy whipping cream

For the whipped cream topping:

  • 2 cups heavy whipping cream
  • 3 tablespoons granulated sugar
  • 1/2 teaspoon vanilla extract
  • Biscoff cookie crumbs (optional, for garnish)

Instructions

  1. Start by preheating your oven to 350 F and move the baking rack to the middle. Grease a 9x13 cake pan really well and set it aside.

  2. Sift flour, baking powder, baking soda, cinnamon, cloves, nutmeg, and salt together in a bowl and set aside. In the bowl of a stand mixer with the whisk attachment, whip together the eggs and granulated sugar on medium-high speed until the mixture looks light, frothy, and you can see clear trails in the mixture from the whisk. Add in the pumpkin and mix until well combined. Remove bowl from mixer and gently fold in the dry ingredients. Try to remove as many flour clumps as you can but don't deflate the mixture. 

  3. Pour the mixture into the greased baking dish and bake for 33-35 minutes or until a toothpick inserted into the middle comes out clean. Remove from oven and let cool on a baking rack. Once completely cool, invert the cake out of the pan. At this point, you can place the cake on a serving platter or place it back upside down inside the original pan, which is what I do. When the cake is inverted and the bottom is on the top, it soaks up the liquid much better. 

  4. In a bowl, mix together the ingredients for the soaking liquid until well combined. Pour evenly over the cake and place in the fridge for at least an hour to overnight to allow the cake to soak up the liquid.

  5. When you're ready to serve the cake, place the two cups of heavy cream in the stand mixer and whip to soft peaks. Add the sugar and vanilla extract and whip until stiff peaks. Spread or pipe the whipped cream evenly over the cake and garnish with the Biscoff crumbs (if using). Store any leftovers in the fridge and eat within a day or two. Enjoy!