Name: Tres Leches Pumpkin Cake with Maple Whipped Cream Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 9 h 50 min
Cuisine: American
Ingredients: 1 cup granulated white sugar; 1/2 cup brown sugar (packed); 15 oz (1 can) pure pumpkin puree (NOT pumpkin pie filling); 3/4 cup vegetable oil; 2 teaspoons pure vanilla extract; 4 large eggs; 2 cups all-purpose flour; 2 teaspoons baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 2 teaspoons ground cinnamon; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground ginger; Pinch of cloves; 1/2 cup heavy whipping cream; 12 oz evaporated milk (1 can); 14 oz sweetened condensed milk (1 can); 2 teaspoons ground cinnamon; 1 1/2 cups heavy whipping cream (cold); 1/4 cup confectioners’ sugar; 1 tablespoon maple syrup; 1 teaspoon maple extract; 1 teaspoon cinnamon; Ground cinnamon (for dusting the top, optional)

Ingredients

1 cup granulated white sugar

1/2 cup packed brown sugar

15 oz (1 can) pure pumpkin puree (NOT pumpkin pie filling)

3/4 cup vegetable oil

2 teaspoons pure vanilla extract

4 large eggs

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

Pinch of cloves

1/2 cup heavy whipping cream

12 oz evaporated milk (1 can)

14 oz sweetened condensed milk (1 can)

2 teaspoons ground cinnamon

1 1/2 cups cold heavy whipping cream

1/4 cup confectioners’ sugar

1 tablespoon maple syrup

1 teaspoon maple extract

1 teaspoon cinnamon

Ground cinnamon (for dusting the top, optional)

Instructions

Step 1: Preheat the oven to 350 degrees F. Grease a 9×13-inch baking pan with cooking spray and set aside.

Step 2: In a large bowl, beat together the granulated sugar, brown sugar, pumpkin puree, vegetable oil, eggs, and vanilla extract with an electric mixer on medium-low speed until just combined, about 30 seconds.

Step 3: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and all the spices: cinnamon, nutmeg, ginger, and cloves.

Step 4: Gradually add the flour mixture to the pumpkin mixture, beating on medium speed until fully combined.

Step 5: Transfer the batter to the prepared pan and smooth the top with a spatula.

Step 6: Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean or with just a few crumbs.

Step 7: Let the cake cool on a rack for 15 minutes.

Step 8: While the cake cools, whisk together 1/2 cup heavy whipping cream, evaporated milk, sweetened condensed milk, and 2 teaspoons ground cinnamon in a bowl.

Step 9: Using the end of a wooden spoon, poke holes all over the warm cake.

Step 10: Pour the milk mixture evenly over the cake. Cover with plastic wrap and refrigerate for at least 8 hours or overnight to absorb the milks.

Step 11: Just before serving, make the maple whipped cream frosting. In a large cold bowl, whip the 1 1/2 cups cold heavy whipping cream with confectioners’ sugar, maple syrup, maple extract, and cinnamon until stiff peaks form, about 5-7 minutes.

Step 12: Spread the whipped cream evenly over the soaked cake and dust with ground cinnamon if desired.

Step 13: Slice and serve chilled.

Tips & Variations

For an extra cozy flavor, try adding a pinch of ground cloves to the whipped cream topping as well.

If you prefer a lighter topping, simply use whipped cream without the maple syrup and extract.

You can substitute pumpkin puree with sweet potato puree for a slightly different but delicious twist.

Make sure to use pure pumpkin puree, not pumpkin pie filling, for the best texture and flavor.

FAQs

Can I make this cake ahead of time?

Yes! This cake actually benefits from chilling overnight as it allows the milk mixture to soak fully into the cake, making it moist and flavorful.

Can I use canned pumpkin pie filling instead of pumpkin puree?

It is best to use pure pumpkin puree rather than pumpkin pie filling, as the filling contains added spices and sugars that can alter the taste and texture of the cake.