Pumpkin Spice Tres Leches Cake

Pumpkin cake

• 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 tsp pure vanilla extract
• 4 large eggs
• 2 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• Pinch of cloves

Tres leches filling

• 1/2 cup heavy whipping cream
• 12 oz evaporated milk 1 can
• 14 oz sweetened condensed milk 1 can
• 2 tsp ground cinnamon

Maple whipped cream frosting

• 1 1/2 cups heavy whipping cream cold
• 1/4 cup confectioners' sugar
• 1 tbsp maple syrup
• 1 tsp maple extract
• 1 tsp cinnamon
• Ground cinnamon for dusting the top, optional

DIRECTIONS

1. Preheat the oven to 350 degrees F.
2. Grease a 9x13-inch baking pan with cooking spray. Set aside.
3. 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. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and spices.
5. Gradually add the flour mixture to the pumpkin mixture, and beat on medium speed until fully combined.
6. Transfer the batter to the prepared pan and smooth out the top with a spatula.
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. Place the cake on a cooling rack and let it cool for 15 minutes.
9. In the meantime, in a medium bowl, whisk together the heavy whipping cream, evaporated milk, sweetened condensed milk, and cinnamon until combined.
10. Using the end of a wooden spoon, poke holes all over the warm cake.
11. Pour the milk mixture evenly over the pumpkin cake. Cover the cake with plastic wrap and refrigerate for 8 hours or overnight.
12. Just before serving, make the maple whipped cream frosting.
13. 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. Spread the whipped cream evenly over the pumpkin poke cake and sprinkle some ground cinnamon on top.
15. Slice and serve.