Name: Pumpkin Tres Leches Cake
Cook time: 50 min
Total time: 50 min
Ingredients: For the Cake:; 1 ½ cups all-purpose flour; 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 1 tablespoon pumpkin pie spice; 4 large eggs, room temperature; 1 cup granulated sugar; ½ cup vegetable oil; 1 cup pumpkin puree (not pumpkin pie filling); 1 teaspoon vanilla extract; For the Milk Soak:; 1 can (14 oz) sweetened condensed milk; 1 can (12 oz) evaporated milk; ½ cup heavy cream; 1 teaspoon cinnamon; For the Topping:; 1 ½ cups heavy whipping cream, chilled; 3 tablespoons powdered sugar; 1 teaspoon vanilla extract; Ground cinnamon for dusting

Ingredients

Scale

For the Cake:
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 tablespoon pumpkin pie spice
4 large eggs, room temperature
1 cup granulated sugar
½ cup vegetable oil
1 cup pumpkin puree (not pumpkin pie filling)
1 teaspoon vanilla extract
For the Milk Soak:
1 can (14 oz) sweetened condensed milk
1 can (12 oz) evaporated milk
½ cup heavy cream
1 teaspoon cinnamon
For the Topping:
1 ½ cups heavy whipping cream, chilled
3 tablespoons powdered sugar
1 teaspoon vanilla extract
Ground cinnamon for dusting

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Instructions

Step 1: Preparation and Dry Ingredients
Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan thoroughly with butter or non-stick spray. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice until well combined. Set this aside for later use.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, beat the eggs and granulated sugar together on high speed for about 3 minutes until the mixture is pale and fluffy. Gradually stream in the vegetable oil while continuing to beat. Stir in the pumpkin puree and vanilla extract until the batter is smooth and bright orange.
Step 3: Combine and Bake
Gently fold the dry ingredients into the wet mixture using a spatula. Be careful not to overmix, as this can make the cake tough. Pour the batter into your prepared pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes.
Step 4: The Three Milk Soak
While the cake is still warm, use a fork or a skewer to poke holes all over the surface of the cake. In a separate pitcher or bowl, whisk together the sweetened condensed milk, evaporated milk, heavy cream, and cinnamon. Slowly pour this mixture over the entire cake, ensuring the liquid seeps into the holes and around the edges. Cover and refrigerate for at least 4 hours, though overnight is best.
Step 5: Whip and Garnish
Just before serving, prepare the topping. In a chilled bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Spread the whipped cream evenly over the soaked cake. Dust the top generously with ground cinnamon or a sprinkle of pumpkin pie spice for a finished look.

Cook Time: 50 minutes