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Light Pumpkin Tres Leches Cake

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A light and airy pumpkin tres leches cake that’s quick to make and perfect for fall gatherings. This easy 10-minute recipe delivers all the cozy fall flavor without the heavy feeling.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour, spooned and leveled
  • 1 ½ teaspoons baking powder
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon (preferably Saigon cinnamon)
  • ½ teaspoon salt
  • 4 large eggs, at room temperature
  • ¾ cup (150g) granulated sugar
  • 1 cup (245g) pumpkin purée (not pumpkin pie filling)
  • 2 teaspoons pure vanilla extract
  • ¼ cup (60ml) vegetable oil (canola or avocado oil work too)
  • 1 can (12 oz / 354ml) evaporated milk
  • ½ can (7 oz / 200ml) sweetened condensed milk
  • ½ cup (120ml) low-fat milk (or whole milk for richer results)
  • 1 cup (240ml) heavy whipping cream, cold
  • 2 tablespoons (15g) powdered sugar
  • Ground cinnamon, for dusting

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray; optionally line with parchment paper.
  2. In a large bowl, whisk together flour, baking powder, pumpkin pie spice, cinnamon, and salt. Set aside.
  3. In another large bowl, beat eggs and granulated sugar for 2-3 minutes until pale, thick, and ribbon-like.
  4. Fold in pumpkin purée, vanilla extract, and vegetable oil until just combined.
  5. Gently fold dry ingredients into wet mixture in two additions, mixing until no flour streaks remain. Do not overmix.
  6. Pour batter into prepared dish and spread evenly. Bake for 22-25 minutes, or until a toothpick inserted in center comes out clean or with a few moist crumbs. Cool completely in pan on a wire rack (about 45 minutes to 1 hour).
  7. While cake cools, whisk together evaporated milk, sweetened condensed milk, and low-fat milk in a pitcher.
  8. Once cake is completely cool, poke holes all over surface with a fork or skewer. Slowly pour milk mixture over cake, starting at edges and working inward, letting it absorb between additions.
  9. Cover pan with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  10. Just before serving, beat cold heavy cream and powdered sugar in a chilled bowl with a hand mixer until stiff peaks form (3-4 minutes). Spread whipped cream evenly over chilled cake.
  11. Dust with ground cinnamon. Slice and serve cold.

Notes

For best results, let cake soak overnight. Use room temperature eggs for better texture. Do not overbake; slightly underbaked is better. Serve cold; do not reheat. For gluten-free, use a 1:1 gluten-free baking blend with xanthan gum. For dairy-free, use full-fat coconut milk and dairy-free sweetened condensed milk.

Nutrition

Keywords: pumpkin tres leches cake, light pumpkin dessert, fall cake, easy tres leches, pumpkin cake recipe

Find it online: https://noshbelle.com/light-pumpkin-tres-leches-cake-easy-10-minute-recipe/