Ultimate Pumpkin Tres Leches Cake: A Seasonal Twist on a Mexican Classic

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

pumpkin puree

🥗Healthier: butternut squash puree

💰Cheaper: canned pumpkin

Canned pumpkin is often more affordable and readily available.

Preheat the oven to 350°F.

In a medium bowl, sift together the dry ingredients: flour, baking soda, baking powder, salt, pumpkin spice, all spice, ginger, nutmeg, cinnamon, and black pepper.

In a separate bowl, whisk together granulated sugar and brown sugar until combined.

Add vegetable oil, vanilla extract, and pumpkin puree to the sugar mixture and mix well.

Add eggs one at a time, mixing until fully incorporated after each addition.

Gradually add the dry ingredients to the wet ingredients, mixing until fully combined.

Grease a 9x13 cake pan with avocado spray and line with parchment paper if desired.

Pour the batter into the prepared cake pan and distribute evenly.

Bake in the middle rack of the oven for 25-30 minutes, checking with a toothpick for doneness.

Once baked, allow the cake to cool on a cooling rack for 20-30 minutes.

In a large measuring cup, combine whole milk, evaporated milk, and sweetened condensed milk, whisking until combined.

Once the cake is cooled, flip it upside down and poke holes evenly throughout the cake.

Slowly pour the milk mixture over the cake, allowing it to seep in gradually.

Cover the cake and refrigerate for at least 2 hours or overnight.

For the whipped topping, beat heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form.

Spread the whipped cream evenly over the cake and dust with cinnamon or pumpkin pie spice before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens