Pumpkin Tres Leches Cake -

Of all the cakes out there, tres leches cake is probably my favorite.

If a Mexican restaurant sells it, I’ll buy it.

The cake is just so incredible. It’s the moistest cake you’ll ever eat, thanks to, well, all the milk that it’s soaked in.

It’s a relatively easy cake to make, too. I’ve made a few different versions like this Pina colada tres leches cake, and each time it has come out perfect.

If you want to win Thanksgiving, make this cake. Seriously. This cake won my work’s Thanksgiving desset competition (it was only supposed to be a competition amongst department heads, but my boss didn’t make anything so I let him use my cake, hah). Everybody loved it.

Enjoy!

Pumpkin Tres Leches Cake

Servings: 8-10
Time: 40 mins
Difficulty: Easy
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An extra moist tres leches cake flavored with cinnamon pumpkin.

Ingredients

1 (15 oz) can pumpkin puree

1 1/2 cups granulated sugar

3/4 cup vegetable oil

2 tsp. vanilla extract

4 large eggs

2 cups all-purpose flour

2 tsp. baking powder

1 tsp. baking soda

Pinch of salt

2 tsp. ground cnnamon

2 tsp. pumpkin pie spice

3/4 cup heavy cream

1 (12 oz) can evaporated milk

1 (14 oz) can sweetened condensed milk

1 1/2 cups heavy whipping cream

1/4 cup powdered sugar

Directions

Preheat oven to 350 degrees. Grease a large 13×9″ baking dish.
In a large bowl or stand mixer, beat together pumpkin with sugar. Slowly add in eggs, vanilla and oil and continue beating until smooth, about 1 minute.
In a separate large bowl, sift together flour, baking powder, baking soda, salt, cinnamon and pumpkin pie spice. Add in 2-3 batches to pumpkin mixture, stirring mixture after each addition, until well combined.
Pour batter into baking dish and, using the back of a spatula, smooth out evenly on top. Bake for 25-35 minutes or until a knife inserted into the center comes out clean. Let cake cool for 10-15 minutes.
While cake is cooling, in a large bowl, whisk together cream, evaporated milk, and sweetened condensed milk.
Using a skewer or toothpick, poke a bunch of little holes into the baked cake, punching through all the way to the bottom. The cake should have at least a hundred little hole on top.
Slowly pour milk mixture all over cake, letting each hole fill up with milk. Cover and refrigerate for at least 8 hours or overnight.
Before serving the cake, let it come to room temperature. Make the whipped cream topping: using a mixer, beat cream with powdered sugar until stiff peaks form. Frost top of cake with whipped cream topping. Sprinkle with cinnamon, if desired.