Tres Leches Pumpkin Cake

Ingredients

• 1 cups granulated white sugar
• 1/2 cup brown sugar (packed)
• 15 oz (1 can) pure pumpkin puree (NOT pumpkin pie filling)
• 3/4 cup vegetable oil
• 2 teaspoons pure vanilla extract
• 4 large eggs
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• Pinch of cloves
• 1/2 cup heavy whipping cream
• 12 oz evaporated milk (1 can)
• 14 oz sweetened condensed milk (1 can)
• 2 teaspoons ground cinnamon
• 1 1/2 cups heavy whipping cream (cold)
• 1/4 cup confectioners' sugar
• 1 tablespoon maple syrup
• 1 teaspoon maple extract
• 1 teaspoon cinnamon
• Ground cinnamon (for dusting the top, optional)

Instructions

1. 1

   Preheat the oven to 350 degrees F.

2. 2

   grease the pan: Grease a 9x13-inch baking pan with cooking spray. Set aside.

3. 3

   mix: In a large bowl, beat together both sugars, pumpkin puree, oil, eggs, and vanilla extract with an electric mixer on medium-low speed until just combined, about 30 seconds.

4. 4

   mix: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and spices.

5. 5

   combine: Gradually add the flour mixture to the pumpkin mixture, and beat on medium speed until fully combined.

6. 6

   add the batter to the pan: Transfer the batter to the prepared pan and smooth out the top with a spatula.

7. 7

   Bake for 25-30 minutes or until a toothpick inserted in the middle comes out clean or with just a few crumbs, but not raw butter.

8. 8

   cool: Place the cake on a cooling rack and let it cool for 15 minutes.

9. 9

   make the tres leches filling: In the meantime, in a medium bowl, whisk together the heavy whipping cream, evaporated milk, sweetened condensed milk, and cinnamon until combined.

10. 10

    poke holes: Using the end of a wooden spoon, poke holes all over the warm cake.

11. 11

    chill: Pour the milk mixture evenly over the pumpkin cake. Cover the cake with plastic wrap and refrigerate for 8 hours or overnight.

12. 12

    make the whipped cream: Just before serving, make the maple whipped cream frosting.

13. 13

    whip: In a large cold bowl, whip together the heavy whipping cream and confectioners' sugar, maple syrup, extract, and cinnamon until stiff peaks form, about 5-7 minutes.

14. 14

    Spread the whipped cream evenly over the pumpkin poke cake and sprinkle some ground cinnamon on top.

15. 15

    serve: Slice and serve.