Pumpkin Tres Leches Cake

If you’re craving fall flavors in a decadent dessert, pumpkin tres leches cake is a must-bake treat this season. Combining the rich, velvety texture of classic tres leches with the warm spices of pumpkin pie, this fusion dessert is perfect for everything from holiday gatherings to weekend indulgences. Ready to take your dessert game to the next level? Let’s dive into the recipe, tips, and everything you need to know about this seasonal favorite.

What Is Pumpkin Tres Leches Cake?

Pumpkin tres leches cake is a seasonal twist on the traditional Latin American dessert, tres leches cake. The standard recipe uses three types of milk—evaporated milk, sweetened condensed milk, and heavy cream—to soak a light sponge cake. In this variation, pumpkin puree and fall spices such as cinnamon, nutmeg, and cloves are added to the sponge, resulting in a moist, flavorful cake that tastes like the holidays.

Why You’ll Love This Cake

Moist and Creamy: The triple milk soak guarantees a melt-in-your-mouth cake.
Perfectly Spiced: Warm fall flavors elevate the dessert to festive heights.
Make-Ahead Friendly: Best served chilled, making it ideal for prepping in advance.
Feeds a Crowd: One cake pan makes enough to serve 12–16 people.

Ingredients

For the Cake:

1 cup all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves
5 large eggs, divided
3/4 cup granulated sugar (split: 1/2 and 1/4)
3/4 cup canned pumpkin puree
1 tsp vanilla extract

For the Tres Leches Soak:

1 cup evaporated milk
1/2 cup sweetened condensed milk
1/2 cup heavy cream
1/2 tsp cinnamon (optional for extra spice)

For the Topping:

1 cup heavy whipping cream
2 tbsp powdered sugar
1/2 tsp vanilla extract
Ground cinnamon, for dusting

Step-by-Step Instructions

1. Preheat and Prep

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.

2. Make the Pumpkin Cake

In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and cloves.

In a large bowl, beat the egg yolks with 1/2 cup sugar until pale and creamy. Add the pumpkin puree and vanilla and mix well.

Gently stir in the dry ingredients until just combined.

In a separate bowl, beat the egg whites to soft peaks, then slowly add the remaining 1/4 cup sugar and beat to stiff peaks. Fold the egg whites into the pumpkin batter in batches, being careful not to deflate the mixture.

Pour the batter into the prepared dish and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.

3. Soak the Cake

Let the cake cool for 15 minutes. Using a fork or skewer, poke holes all over the surface.

In a bowl, whisk together the evaporated milk, sweetened condensed milk, heavy cream, and cinnamon. Slowly pour the mixture evenly over the cake, allowing it to soak in.

Refrigerate the cake for at least 4 hours or overnight for best results.

4. Make the Whipped Topping

Just before serving, beat the heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form. Spread over the chilled cake and dust with cinnamon.

Pro Tips for Success

Use fresh pumpkin puree if you prefer homemade over canned.
Let the cake chill overnight for maximum flavor absorption.
To avoid sogginess, don’t overdo the milk mixture. Allow it to soak gradually.
Top with crushed pecans or chopped candied ginger for added texture.

Serving Suggestions

This pumpkin tres leches cake pairs perfectly with:

Fresh brewed coffee or espresso
Vanilla ice cream or whipped cream on the side
A drizzle of caramel or maple syrup for extra indulgence

Internal Linking Suggestions

Link to a blog on The Ultimate Guide to Tres Leches Cake
Reference your Easy Pumpkin Desserts for Fall
Include in Holiday Dessert Recipes round-ups

External Linking Suggestions

Link to Food Network’s Tres Leches Guide for origin info
Reference FDA’s nutritional value of pumpkin
Cite Serious Eats’ guide on stable whipped cream

Frequently Asked Questions

Can I make pumpkin tres leches cake ahead of time?

Yes! This cake actually tastes better after resting in the fridge overnight, as it allows the milk mixture to soak thoroughly.

Can I freeze pumpkin tres leches cake?

It’s not recommended to freeze the finished cake because the texture may become watery. However, you can freeze the sponge cake before soaking it.

What can I use instead of sweetened condensed milk?

You can use more evaporated milk with added sugar, but it will alter the taste. Condensed milk adds unique sweetness and thickness to the soak.

Is this recipe gluten-free?

No, the recipe uses all-purpose flour. For a gluten-free version, substitute with a 1:1 gluten-free flour blend suited for baking.

Conclusion: Make Pumpkin Tres Leches Cake Your Fall Favorite

There’s no denying it—pumpkin tres leches cake is the ultimate fall dessert. With its light sponge, creamy milk soak, and spiced pumpkin flavor, it delivers comfort and festivity in every bite. Whether you’re baking for a party, a holiday feast, or just because, this recipe is a guaranteed crowd-pleaser.

Ready to try it? Bookmark this recipe, gather your ingredients, and don’t forget to check out our Easy Pumpkin Desserts collection for more fall inspiration!