A dreamy pumpkin spice tres leches cake 🍂 tender, spiced, soaked in sweet milks, topped with fluffy whipped cream and a touch of cinnamon ✨recipe✨ Pumpkin cake: 2 cups all-purpose flour 2 tsp baking powder 2 tsp baking soda 2 tsp ground cinnamon 1/4 tsp ground nutmeg 1/4 tsp ground ginger 1/4 tsp salt 1 cup granulated sugar 3/4 cup vegetable oil 1 tsp vanilla extract 1 15 oz can of pumpkin purée 4 large eggs (room temperature) Milk mixture: 12 oz evaporated milk 14 oz sweetened condensed milk 3/4 cup half-and-half Spiced whipped cream: 2 cups heavy cream 2 tbsp granulated sugar 1 tsp ground cinnamon splash of vanilla extract ✨instructions✨ -Preheat your oven to 350°F and grease/ line a 9x13 inch baking pan. -In a medium bowl, add and whisk together the flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt. Set aside. -In a large bowl, add the sugar, vegetable oil, and vanilla extract. Whisk until smooth. -Add pumpkin purée and mix until fully incorporated. -Add the eggs one at a time, beating after each addition. -Gently add the dry ingredients to the wet ingredients. Mix just until combined, don’t over-mix. -Pour and spread the batter evenly into the prepared pan. -Bake for 30-32 minutes, or until an inserted toothpick comes out clean. -Allow it to cool in 25-30 minutes. -Using a fork, poke holes all across the surface of the slightly warm cake. -In a small bowl or pitcher, add and mix the evaporated milk, sweetened condensed milk, and half-and-half. -Gradually pour milk mixture over the cake, giving it time to soak in. -Cover the cake and refrigerate for at least 4 hours, or overnight for best results. -In the bowl with a hand mixer, combine the heavy cream, sugar, ground cinnamon, and vanilla extract. Whisk on high speed until soft peaks form. -Spread the spiced cream evenly over the chilled cake. -Optional; sprinkle cinnamon on top before serving. Enjoy! 🧡 #tresleches #pumpkintresleches #fallbaking #falldesserts #creatorsearchinsights - @lori_ilc