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Lighter Pumpkin Tres Leches Cake: Easy Fall Dessert

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A lighter version of the classic tres leches cake with pumpkin spice warmth and a milky soak, perfect for fall gatherings without the heavy guilt.

Ingredients

  • All-purpose flour, 1 ½ cups (190g)
  • Baking powder, 1 ½ teaspoons
  • Pumpkin pie spice, 2 teaspoons
  • Salt, ½ teaspoon
  • Large eggs, 4, at room temperature
  • Granulated sugar, ¾ cup (150g)
  • Pumpkin puree, 1 cup (240g)
  • Greek yogurt, ¼ cup (60g)
  • Vanilla extract, 1 teaspoon
  • Evaporated milk, 1 can (12 oz / 354ml)
  • 2% milk, ¾ cup (180ml)
  • Sweetened condensed milk, ½ cup (160g)
  • Vanilla extract, ½ teaspoon
  • Heavy whipping cream, 1 cup (240ml)
  • Powdered sugar, 2 tablespoons (15g)
  • Ground cinnamon, for dusting

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your 9×13 pan with butter or non-stick spray and dust with flour.
  2. In a medium bowl, whisk together the flour, baking powder, pumpkin pie spice, and salt. Set aside.
  3. Separate the eggs, putting yolks in one large bowl and whites in another.
  4. Using an electric mixer, beat the egg whites on medium-high until soft peaks form, about 2-3 minutes. Gradually add 2 tablespoons of the granulated sugar, then continue beating until stiff, glossy peaks form. Set aside.
  5. In the bowl with the yolks, add the remaining sugar and beat on high until thick and pale yellow, about 3 minutes.
  6. Beat in the pumpkin puree, Greek yogurt, and vanilla extract until just combined.
  7. Gently fold the flour mixture into the pumpkin mixture using a spatula in two additions, folding until just incorporated.
  8. Add a third of the whipped egg whites to the batter and fold gently to lighten. Then add the rest and fold until no white streaks remain.
  9. Pour the batter into the prepared pan and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  10. Let the cake cool in the pan on a wire rack for at least 30 minutes. Then poke holes all over the top with a fork or skewer.
  11. In a measuring cup, whisk together the evaporated milk, 2% milk, sweetened condensed milk, and vanilla. Pour slowly and evenly over the cake.
  12. Cover the pan with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  13. Just before serving, beat the heavy cream and powdered sugar until soft peaks form. Spread over the chilled cake and dust with cinnamon.

Notes

Room temperature eggs are crucial for proper whipping. Let the cake cool completely before adding the soak to avoid mushiness. Chilling overnight yields the best texture. For a dairy-free version, use coconut yogurt in the batter and a mix of oat milk and coconut cream for the soak.

Nutrition

Keywords: pumpkin tres leches cake, lighter tres leches, fall dessert, pumpkin cake, easy pumpkin dessert

Find it online: https://breezybake.com/lighter-pumpkin-tres-leches-cake-easy-fall-dessert/