Reimagine the soul of traditional pumpkin pie as a crowd-pleasing autumnal celebration cake — a perfect treat for sweater weather and second helpings.
An Elegant Twist on Classic Fall Flavors
Pumpkin and its partner pumpkin pie spice are always welcomed guests in my kitchen come fall. The flavors and aroma of this seasonal pairing are nostalgic and comforting. Some say pumpkin pie spice is ubiquitous and overdone, I say lean in, but with a caveat — there are other ways to enjoy these delightful flavors besides latte and pie.
Pumpkin Tres Leches Cake is a great reminder that tradition doesn’t have to mean repetition; shed predictability and find a new expression and unexpected elegance.
As this cake bakes, it will perfume your kitchen with an uplifting, woodsy, lightly floral aroma. Once assembled, Pumpkin Tres Leches takes on a tender, moist crumb and a striking contrast of colors; bright milky white whipped topping against hues of autumn orange and brown. It boasts warming, rich caramelized flavors, sweetness, and complexity from earthen, nutty spices. This delicious cake is as at home at a casual fall gathering as it is as the crown jewel of the Thanksgiving finale.
A Few Notes on Preparing Pumpkin Tres Leches Cake
- This cake is made in advance so all of the flavors and textures have time to develop.
- Be sure your pumpkin spice blend is as fresh as possible so the essential oils that give the cake its flavor are still present.
- Before soaking and assembling, you can turn out the cake on a serving dish for a sophisticated presentation or slice and serve in individual portions. For a more rustic look you can fully assemble and serve this cake directly from the baking pan.
- If this is your first time applying a milk soak to tres leches cake, it’s going to look like way too much liquid. Trust me, the cake is going to drink up every last bit.
- For a seasonal approach to presentation and plating, serve Pumpkin Tres Leches Cake on natural material like matte stoneware or wooden serving boards. Decorate with natural elements like star anise, cinnamon sticks, whole nuts, or candied flowers that match warm autumn earth tones. Think marigolds, yellow and orange rose petals, or pansies.
For an interactive element, I have served this cake in individual, plated portions, each with a mini rasp and nutmeg for guests to freshly grate over their dessert. The result is a delightful pungent aroma and fresh spice flavor tableside. So fun!
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Pumpkin Tres Leches Cake
Description
Servings: 12 large squares or 24 small squares
Equipment: 9X13 baking pan
Ingredients
Cake
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 2 ½ teaspoons pumpkin pie spice
- ¼ teaspoon sea salt
- 1 cup granulated sugar
- ¾ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 1 teaspoon orange zest
- 2 cups pumpkin puree
- 4 large eggs, room temperature
Milk Soak
- 14 ounces sweetened condensed milk
- 12 ounce evaporated milk
- ½ cup half and half, room temperature
- 2 tablespoons dark rum or bourbon (optional)
Whipped Cream Topping
- 2 cups heavy whipping cream, cold
- 8 ounces mascarpone cheese, cold
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- pinch of salt
- ground cinnamon for dusting
Instructions
- Preheat oven to 350 degrees. Lightly grease a 9×13 baking pan and dust with flour.
- In a medium bowl, sift together flour, baking powder, baking soda, pumpkin pie spice and salt.
- In a separate large bowl, combine sugar, oil, vanilla, lemon juice, orange zest, and pumpkin. Beat in the eggs one at a time. Mix well after each addition.
- Gently add dry ingredients to the wet ingredients. Mix just until combined.
- Spread batter into your prepared pan. Bake for 30-35 minutes. When the cake is done baking it will smell fragrant and become a deep amber color. The center should just start to spring back but is still moist and a skewer inserted into the center of the cake comes out clean.
- Transfer the cake (still in the pan) to a rack to cool for 20 minutes. Using a skewer or fork, poke holes all over the top of the cake.
- In a large measuring cup or pitcher, combine the sweetened condensed milk, evaporated milk, half and half, and rum or bourbon. Slowly pour ½ cup of the milk soak evenly over the cake. Let stand until the liquid is absorbed between additions. Repeat with the remaining milk soak in ½ cup increments. Cover and let chill in the refrigerator for at least 6 hours or ideally overnight before topping with whipped cream.
- In a large bowl or stand mixer, whisk mascarpone on medium-low speed until smooth. Slowly pour in half of the heavy cream allowing the mascarpone to turn to a liquid consistency, add remaining heavy cream. Increase mixing speed to high. While the mixer is running, add powdered sugar, vanilla and pinch of salt. Beat until firm peaks form. Spread whipped cream evenly over the cake and refrigerate until ready to serve.
- Serve cold or cool. Just before serving, cut the cake into squares, dust with cinnamon, serve, and enjoy!
Here’s to pumpkin spice and everything nice this beautiful fall season!
FREQUENTLY ASKED QUESTIONS
How long will Pumpkin Tres Leches Cake last in the refrigerator?
This cake will last tightly covered in the refrigerator for up to 4 days.
Will the whipped cream topping deflate while sitting overnight?
No. Whipped cream generally begins to deflate within a matter of hours. In this recipe, we stabilize the whipped cream by adding mascarpone cheese.
The added fat and protein surround and protect the air bubbles creating a sturdier structure and guarding against deflation and weeping. This stabilized whipped cream can last up to 5 days in the refrigerator.
What toppings and garnishes pair well with Pumpkin Tres Leches Cake?
- crushed ginger snaps
- crushed Biscoff
- chopped toasted walnuts
- chopped toasted pecans
- chopped roasted chestnuts
- orange zest
- dulce de leche
- caramel
- maple syrup
- grated candied ginger
What beverage should I serve with Pumpkin Tres Leches?
The sweetness of this cake is contrasted and balanced by the roasted bitter notes of coffee.
Coffee’s flavor profile work to refresh the palate in between bites making drinks like espresso, cappuccino and coffee-based cocktails like the white Russian or espresso martini excellent options.
