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Creamy Maple Pumpkin Tres Leches Cake

maple pumpkin tres leches cake - featured image
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A moist and rich dessert combining a yellow cake base with pumpkin puree, soaked in a sweet mixture of evaporated milk, condensed milk, heavy cream, and real maple syrup, topped with whipped cream.

Ingredients

Scale
  • 1 box yellow cake mix
  • 1 package vanilla instant pudding mix
  • 1 cup pumpkin puree (100% pure, not pie filling)
  • 1/2 cup vegetable oil
  • 3 large eggs, room temperature
  • 1 can (12 oz) evaporated milk
  • 1 can (14 oz) sweetened condensed milk
  • 1 cup heavy cream
  • 1/4 cup real maple syrup (Grade B or dark amber)
  • 1 cup heavy whipping cream (for topping)
  • 1 tsp pumpkin pie spice (for dusting)
  • Butter or cooking spray (for greasing pan)
  • Parchment paper

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish and line the bottom with parchment paper.
  2. In a large mixing bowl, combine the yellow cake mix, vanilla pudding mix, pumpkin puree, vegetable oil, and eggs.
  3. Beat on medium speed for about 2 minutes until the batter is smooth and well combined.
  4. Pour the batter into the prepared baking dish and spread it evenly.
  5. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs.
  6. Let the cake cool completely in the pan on a wire rack. This step is critical to prevent the milk mixture from curdling.
  7. While the cake cools, whisk together the evaporated milk, sweetened condensed milk, heavy cream, and maple syrup in a large bowl until fully combined.
  8. Once the cake is completely cool, use a fork or skewer to poke holes all over the surface, going deep but not through to the bottom.
  9. Slowly and evenly pour the milk mixture over the cake. Allow the sponge to absorb all the liquid.
  10. Refrigerate the cake for at least 4 hours, or ideally overnight, to allow flavors to meld and texture to soften.
  11. Just before serving, whip the heavy cream to stiff peaks.
  12. Spread the whipped cream over the top of the cake and dust with pumpkin pie spice.
  13. Slice and serve chilled.

Notes

Ensure the cake is completely cool before pouring the milk mixture to prevent curdling. Poke holes generously to allow maximum absorption. The cake tastes best when made a day in advance. Do not freeze the soaked cake as the texture will become mushy upon thawing.

Nutrition

Keywords: pumpkin dessert, tres leches cake, maple syrup cake, fall baking, holiday dessert, easy cake recipe, pumpkin pie spice

Find it online: https://lindabake.com/creamy-maple-pumpkin-tres-leches-cake-5-step-perfect-dessert/