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Best Quick Pumpkin Tres Leches Cake with Easy Cinnamon Whip

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A quick and easy pumpkin tres leches cake that comes together in about 40 minutes, featuring a tender pumpkin cake soaked in a creamy three-milk mixture and topped with a fluffy cinnamon whip. Perfect for fall weeknights or special occasions.

Ingredients

Scale
  • 1 cup all-purpose flour (spooned and leveled)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened to room temperature
  • 3/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 3/4 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup whole milk (2% works too)
  • 1 can (12 ounces) evaporated milk
  • 1 can (14 ounces) sweetened condensed milk
  • 1/2 cup heavy cream (for tres leches mixture)
  • 1 teaspoon vanilla extract (for tres leches mixture)
  • 1/2 teaspoon ground cinnamon (for tres leches mixture)
  • 1 cup heavy cream, cold (for cinnamon whip)
  • 2 tablespoons powdered sugar
  • 1 teaspoon ground cinnamon (for cinnamon whip)
  • 1/2 teaspoon vanilla extract (for cinnamon whip)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan with butter or non-stick spray. Optionally line the bottom with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
  3. In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes with a hand mixer on medium speed.
  4. Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and mix until combined.
  5. Beat in the pumpkin puree until well combined. The batter will be thick and slightly orange.
  6. With the mixer on low speed, add about one-third of the dry ingredients, then half of the milk, then another third of the dry ingredients, the rest of the milk, and finally the remaining dry ingredients. Mix just until combined; do not overmix.
  7. Pour the batter into the prepared pan and spread evenly. Bake for 22-25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
  8. Let the cake cool in the pan on a wire rack for about 10 minutes. It should be warm but not hot.
  9. While the cake cools, whisk together the evaporated milk, sweetened condensed milk, 1/2 cup heavy cream, 1 teaspoon vanilla extract, and 1/2 teaspoon ground cinnamon in a large measuring cup or pitcher until smooth.
  10. Use a fork or skewer to poke holes all over the warm cake, about every inch, going all the way through the cake.
  11. Slowly pour the tres leches mixture over the warm cake, starting at the edges and working toward the center. Pour a little at a time and let it soak in before adding more.
  12. Let the cake sit at room temperature for at least 10 minutes to absorb the milk.
  13. In a clean bowl, beat the cold heavy cream, powdered sugar, 1 teaspoon ground cinnamon, and 1/2 teaspoon vanilla extract together until soft peaks form, about 2-3 minutes with a hand mixer.
  14. Spread the cinnamon whip over the top of the cake, or dollop on individual servings. Serve immediately or refrigerate for 30 minutes to set.

Notes

Don’t overbake the cake; it should be slightly underdone for best absorption. Pour the milk mixture while the cake is warm (about 10 minutes out of the oven). Use room temperature ingredients for best texture. The cake can be stored in the refrigerator for up to 4 days and actually improves after a day. For freezing, freeze the unfilled cake before adding the milk mixture.

Nutrition

Keywords: pumpkin tres leches, quick pumpkin cake, cinnamon whip, fall dessert, easy tres leches, pumpkin dessert, weeknight dessert

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