Pumpkin Tres Leches Cake

Why You’ll Love This Recipe

This cake is a true fall showstopper. You’ll love the way the pumpkin flavor blends with cinnamon, nutmeg, and cloves, giving the classic tres leches a seasonal twist. The cake is ultra-moist thanks to the three-milk soak and stays tender and rich for days. It’s make-ahead friendly, crowd-pleasing, and perfect for anyone who loves both pumpkin desserts and creamy, decadent textures.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the pumpkin cake:

• All-purpose flour

• Baking powder

• Baking soda

• Salt

• Ground cinnamon

• Ground nutmeg

• Ground ginger

• Ground cloves

• Eggs

• Granulated sugar

• Brown sugar

• Pumpkin puree (not pumpkin pie filling)

• Vegetable oil

• Vanilla extract

For the tres leches mixture:

• Sweetened condensed milk

• Evaporated milk

• Whole milk or heavy cream

For the topping:

• Heavy whipping cream

• Powdered sugar

• Vanilla extract

• Ground cinnamon (for garnish)

Directions

1. Bake the Cake:
   Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
   In a bowl, whisk together flour, baking powder, baking soda, salt, and spices.
   In a separate large bowl, beat eggs, granulated sugar, and brown sugar until light. Add pumpkin puree, oil, and vanilla and mix well.
   Gradually add the dry ingredients to the wet mixture and mix until just combined.
   Pour into the prepared pan and bake for 30–35 minutes or until a toothpick comes out clean. Let cool for 10 minutes.

2. Soak the Cake:
   In a bowl, whisk together sweetened condensed milk, evaporated milk, and whole milk or cream.
   Poke holes all over the slightly cooled cake with a fork or skewer.
   Slowly pour the milk mixture evenly over the cake. Refrigerate for at least 4 hours, preferably overnight.

3. Add the Topping:
   Whip heavy cream, powdered sugar, and vanilla until stiff peaks form.
   Spread evenly over the soaked cake. Dust with cinnamon before serving.

Servings and timing

This recipe makes about 12 servings.
Preparation time: 20 minutes
Bake time: 35 minutes
Chill time: 4 hours or overnight
Total time: 5 hours minimum (including chilling)

Variations

• Coconut Version: Swap regular milk for coconut milk in the soaking mixture for a tropical twist.

• Maple Flavor: Add a touch of maple syrup to the whipped topping for added depth.

• Nutty Crunch: Sprinkle toasted pecans or walnuts on top for texture.

• Spiked Version: Add a splash of dark rum or bourbon to the milk soak for an adult-friendly dessert.

• Mini Servings: Bake in individual ramekins or a muffin tin for single-serve portions.

Storage/Reheating

Store the cake covered in the refrigerator for up to 5 days.
This cake is best served cold or at room temperature—do not reheat.
Freezing is not recommended, as the soaked texture and whipped topping may not hold well after thawing.

FAQs

Can I make this cake ahead of time?

Yes! It’s actually better when made a day in advance to allow the milk to fully soak in.

Do I have to use all three milks?

The combination creates the signature creamy texture, but you can adjust slightly if needed—just keep the total volume about the same.

Can I use pumpkin pie filling?

No, pumpkin pie filling contains added sugar and spices. Use pure pumpkin puree.

Why is my cake too wet?

Be sure not to over-pour the milk mixture. Pour slowly and give it time to absorb. Using a slightly cooled cake helps, too.

Can I use boxed cake mix?

Yes, you can use a spice or vanilla cake mix and add pumpkin puree for a shortcut version.

What if I don’t have evaporated milk?

Whole milk or half-and-half can be substituted, though the flavor will be slightly different.

Can I make this dairy-free?

You can try using dairy-free alternatives for the milk and whipped topping, though texture may vary.

What’s the best way to poke holes in the cake?

Use a skewer, fork, or even a chopstick to create small, deep holes for even soaking.

Can I add a cream cheese layer?

Yes, a sweetened cream cheese layer can be spread on top before the whipped cream for extra richness.

Does this cake need frosting?

No traditional frosting is needed—the whipped cream topping is light and perfect as-is.

Conclusion

Pumpkin Tres Leches Cake is a luxurious, moist, and flavorful dessert that blends fall spice with creamy tres leches indulgence. It’s simple to prepare, feeds a crowd, and gets even better the next day. Whether you’re hosting a fall gathering or just want something cozy and sweet, this cake is the perfect centerpiece for your seasonal dessert table.