Pumpkin Tres Leches Cake with Cinnamon Whipped Cream – A Moist, Flavorful Fall Delight

This pumpkin tres leches cake is a decadent and moist dessert that combines the warm flavors of pumpkin spice with the indulgence of a classic tres leches cake. The fluffy pumpkin cake is soaked in a rich three-milk mixture, giving it a melt-in-your-mouth texture. Topped with a cloud of cinnamon-spiced whipped cream and garnished with chopped pecans, this cake is the perfect autumn dessert for any gathering or celebration. Each bite is packed with cozy spices and creamy sweetness, making it irresistible for pumpkin lovers.

Why You’ll Love This Recipe: You’ll love this pumpkin tres leches cake for its ultra-moist texture and comforting fall flavors. The combination of pumpkin puree, cinnamon, and pumpkin pie spice creates a spiced, aromatic cake that pairs perfectly with the creamy tres leches soaking mixture. The cinnamon whipped cream on top adds a light and flavorful finish, while the crunchy pecans provide the perfect contrast. It’s easy to make, impressive to serve, and a guaranteed hit at any occasion.

Perfect Occasion: This cake is perfect for fall and winter holidays such as Thanksgiving, Halloween, or Christmas, or anytime you want to wow your guests with a unique and indulgent dessert. Its rich flavor and moist texture make it an excellent choice for potlucks, family dinners, or casual get-togethers. Whether served as the grand finale to a festive meal or as a sweet treat with coffee, this pumpkin tres leches cake is sure to impress.

Decoration Tips: For an elegant finish, use an offset spatula to create beautiful swirls in the whipped cream topping. Sprinkle chopped pecans generously on top for added texture and flavor, or garnish with a light dusting of cinnamon for a festive touch. You can also drizzle caramel sauce over the top for extra indulgence or add a few whole pecans for a decorative touch.

Ingredients for the Pumpkin Cake:

• 15 oz pumpkin puree
• 2 tsp pumpkin pie spice
• ⅓ cup sour cream
• ⅔ cup vegetable oil
• 1 cup granulated sugar
• ½ cup brown sugar
• 4 eggs
• 1 tsp cinnamon
• 1 tsp vanilla extract
• ½ tsp kosher salt
• 2 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda

Ingredients for the Tres Leches Mixture:

• 14 oz sweetened condensed milk
• ⅔ cup evaporated milk
• ⅔ cup whole milk

Ingredients for the Cinnamon Whipped Cream:

• 2 cups cold heavy cream
• ½ cup powdered sugar
• 1 tsp vanilla extract
• ½ tsp cinnamon

Optional Topping:

• Chopped pecans

Instructions:

1. Preheat the Oven:
   • Preheat your oven to 180°C (350°F). Line a 9×13-inch baking pan with parchment paper and set aside.
2. Make the Pumpkin Cake:
   1. In a large mixing bowl, combine the pumpkin puree, eggs, sour cream, pumpkin pie spice, cinnamon, vegetable oil, granulated sugar, and brown sugar. Whisk until the mixture is smooth and well combined.
   2. Add the all-purpose flour, baking powder, baking soda, and salt. Whisk until the batter is just combined and no lumps of flour remain.
   3. Pour the batter into the prepared baking pan and smooth the top.
   4. Bake in the preheated oven for 30-40 minutes, or until a toothpick inserted into the center comes out clean.
   5. Allow the cake to cool in the pan for about 10 minutes.
3. Prepare the Tres Leches Mixture:
   1. In a medium bowl, whisk together the sweetened condensed milk, evaporated milk, and whole milk.
   2. Using the back of a fork or the end of a wooden spoon, gently poke holes all over the surface of the warm cake.
   3. Slowly pour the milk mixture over the entire cake, making sure it soaks evenly into the holes.
4. Refrigerate the Cake:
   • Place the cake in the refrigerator for at least 30 minutes to allow the cake to fully absorb the milk mixture and to cool before adding the whipped cream topping.
5. Make the Cinnamon Whipped Cream:
   1. In a large mixing bowl, combine the cold heavy cream, powdered sugar, vanilla extract, and cinnamon.
   2. Beat the mixture with an electric mixer on medium-high speed until stiff peaks form.
6. Assemble the Cake:
   1. Remove the cake from the refrigerator and spread the cinnamon whipped cream evenly over the top.
   2. Use an offset spatula to create swirls in the whipped cream, then sprinkle with chopped pecans.

Enjoy your rich and indulgent pumpkin tres leches cake with cinnamon whipped cream—perfect for any fall or winter gathering!