Pumpkin Tres Leches Cake With Spicy Cream

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Pumpkin Tres Leches Cake! A lightweight and delicious pumpkin spice cake soaked with 3 milks and amaretto, then topped with cinnamon amaretto cream. A deliciously tasty cake that will heat you up on a cool winter night.

Pumpkin Tres Leches Cake

Now for a fast lesson that took me a lot of time to realize: one of the necessary aspects of Tres Leches is that you just cannot use regular cake. Yes, it’ll still taste nice because cake and decadent milk are good no matter how it’s served, but a really quality Tres Leches is formed with a sponge or chiffon cake that’s on the airier/drier side and may absorb all the liquid you’re pouring into it while not being mushy.

There’s a particular difference on the end results of a Tres Leches created with classic moist cake and sponge cake. After twenty-four hours of soaking, a regular cake would turn into a mushy one. It became a dessert you’d scoop into a bowl instead of slicing it nicely.

The aim is to make a refreshing creamy cake that’s nicely balanced between the spongy cake and the moisture from the kinds of milk.

Ingredients

For the Cake

• 2 cups all-purpose flour

• 2 teaspoons baking powder

• ¼ teaspoon salt

• 2 teaspoons baking soda

• 1 tablespoon pumpkin pie spice

• 1 cup sugar

• ¾ cup vegetable oil

• 2 teaspoons vanilla extract

• 2 cups pumpkin puree (strained through cheesecloth to remove excess liquid)

• 4 large eggs

• 12 oz evaporated milk

• 14 oz sweetened condensed milk

• ⅓ cup heavy cream

• ⅔ cup Disaronno Amaretto

For the Spiced Whipped Cream

• 2 cups heavy whipping cream

• 3 tablespoons powdered sugar

• 1 teaspoon ground cinnamon

• 1 tablespoon Disaronno Amaretto

Instructions

1. Bake the Cake

1. Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch pan.

2. In a medium bowl, whisk together flour, baking powder, salt, baking soda, and pumpkin pie spice.

3. In a stand mixer, combine sugar, vanilla, oil, and strained pumpkin puree. Beat in the eggs, one at a time.

4. Gradually add the dry ingredients into the wet mixture, mixing until just combined.

5. Pour into the prepared pan and bake for 30–35 minutes, or until a toothpick comes out clean. Cool for 1 hour.

2. Soak with Tres Leches

1. In a bowl, whisk together evaporated milk, sweetened condensed milk, heavy cream, and Amaretto.

2. Once the cake is cooled, poke holes all over with a fork.

3. Slowly pour the milk mixture over the cake, letting it soak in. Cover and refrigerate overnight.

3. Make the Whipped Cream

1. Beat the heavy cream until it begins to thicken.

2. Add powdered sugar, cinnamon, and Amaretto. Continue beating until stiff peaks form.

3. Spread evenly over the chilled cake. Garnish with extra cinnamon if desired.

Tips & Notes

• Pumpkin prep: Straining the pumpkin puree is key for keeping the cake light, not soggy.

• Overnight rest: The cake tastes best when chilled at least 8 hours, allowing the milk mixture to fully absorb.

• Amaretto swap: For a non-alcoholic version, replace Amaretto with an equal amount of milk or cream.

Make-Ahead & Storage

• Make-Ahead: This cake is perfect to make the night before serving.

• Storage: Keep covered in the refrigerator for up to 3 days. Best enjoyed cold.

Serving Suggestions

• Dust with extra cinnamon or nutmeg before serving.

• Top with crushed candied pecans for a crunchy finish.

• Serve with a cup of coffee or chai for the ultimate fall dessert pairing.

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