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Pumpkin Tres Leches Cake

Ultra moist pumpkin cake with whipped cream topping
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Prep Time 20 minutes
Cook Time 30 minutes
Course Dessert
Cuisine American
Servings 18 Large Pieces

Ingredients
  

For The Cake

  • 1 Cup Butter Softened
  • 1 Cup Buttermilk
  • 1 Cup Pumpkin Puree
  • 2 Cup Granulated Sugar
  • 3 each Eggs large
  • 1 tsp Vanilla Extract
  • 2¼ Cup Cake Flour
  • 2 tsp Baking Soda
  • 2 tsp Cinnamon
  • ⅛ tsp Ground Cloves
  • ¼ tsp Ground Nutmeg
  • ½ tsp Salt

For The Milk Soak

  • 1 12oz Can Evaporated Milk
  • 1 14oz Can Sweetened Condensed Milk
  • ½ Cup Whole Milk

For The Topping

  • 1 Cup Heavy Whipping Cream
  • 2 tbsp Powdered Sugar
  • ¼ tsp Vanilla Extract

Instructions
 

For the Cake

  • Preheat the oven to 350°F
  • In a mixer, cream together the butter and sugar until light and airy.
  • Next, mix in the eggs one at a time, incorporating each until fully mixed and light yellow.
  • Next, add in the pumpkin puree and vanilla extract. Mix until combined.
  • In a separate bowl, mix together all the dry ingredients: Flour, Soda, and all spices.
  • Alternate mixing in half of the dry ingredients, then the buttermilk, then the rest of the dry ingredients until everything is fully combined.
  • Grease a 9x13 cake pan with butter or pan spray. Pour batter into greased pan and spread evenly.
  • Bake for 20-30 minutes or until a tooth pick inserted into the center of the cake comes out clean.

For the Milk Soak

  • Combine all three ingredients into a pourable pitcher or bowl.

For the Topping

  • In a mixer with the whip attachment, whip the Heavy cream and powdered sugar together until the cream whips together to a stiff peak.

Assembling the Cake

  • Pour the Milk Soak over the baked pumpkin cake in the pan you baked it in. Allow that to fully soak in for at least an hour or overnight.
  • Spread the whipped cream over the top of the cake.
  • Slice and enjoy!
Keyword Pumpkin, Pumpkin spice, Tres Leches