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Pumpkin Tres Leches Cake

Pumpkin Tres Leches Cake has a creamy rich texture and the wonderful flavor of fall spices. You are going to love this fall twist on the classic Tres Leches Cake.

  • Prep25 min
  • Cook30 min
  • Total3 hr 55 min
  • Serves12
  • Rating5.0
Pumpkin Tres Leches Cake

Pumpkin Tres Leches Cake has a creamy rich texture and the wonderful flavor of fall spices. You are going to love this fall twist on the classic Tres Leches Cake. It’s a from-scratch cake, but it’s not at all difficult to make.

Slice of Pumpkin Tres Leches Cake on a plate.

What Is Tres Leches Cake?

Tres Leches is a traditional Latin American dessert made with “3 milks”. The cake becomes almost custard-like in texture and is traditionally topped with whipped cream. There are many different flavor variations. I especially like Coffee Tres Leches and Peach Bourbon tres Leches.

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How To Make Pumpkin Tres Leches Cake

  1. Preheat and Prep. Preheat oven to 350 degrees and spray a 9×13-inch baking dish with cooking spray.
  2. Mix wet ingredients. In a mixing bowl, use a hand-held electric mixer to beat together granulated sugar, pumpkin, vegetable oil, and eggs.
  3. Mix dry ingredients. In another mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.
  4. Combine wet and dry ingredients. With mixer on LOW, gradually add dry ingredients to wet.
  5. Bake. Pour into prepared pan and bake for 25 to 30 minutes.
  6. Soak the cake. Poke holes in cake. Whisk together half-and-half, evaporated milk, and sweetened condensed milk. Slowly pour mixture over cake.
  7. Refrigerate. Refrigerate at least 3 hours so the cake has time to soak up the liquid.
  8. Add topping. Spread Cool Whip on top and sprinkle with ground cinnamon.
Pouring milk mixture over cake.

Recipe Tips

  • You can use 2 cups of fresh whipped cream instead of Cool Whip.
  • Be sure to use pumpkin puree and not pumpkin pie filling.
  • Let the cake cool for about 15 minutes before poking holes in it. Use the back of a wooden spoon for poking holes. You wan them to be fairly large so that the liquid seeps down in them.
  • Serve chilled. Tres Leches Cake tastes best straight from the refrigerator.
Cake in baking dish.

Storage

Cover well with plastic wrap and store in the refrigerator for up to 3 days.

Slice of Pumpkin Tres Leches Cake on a plate.

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Ingredients

Equipment 9x13-inch baking dish, Hand-held electric mixer

Steps

  1. 1

    Place granulated sugar, pumpkin, vegetable oil, vanilla, and eggs in a large bowl. Use a hand-held electric mixer to beat until combined.

  2. 2

    Preheat oven to 350 degrees F and spray and 9x13-inch baking dish with cooking spray.

  3. 3

    In a medium bowl whisk together flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.

  4. 4

    With mixer on LOW gradually beat dry ingredients into wet.

  5. 5

    Pour batter into prepared baking dish. Bake for 25 to 30 minutes. Let cool 15 minutes and then poke holes all over with a fork.

  6. 6

    In a medium bowl, whisk together half-and-half, evaporated milk, and sweetened condensed milk. Slowly pour mixture over cake. Note: It will seem like there is too much liquid but the cake will soak all of it up.

  7. 7

    Cover with plastic wrap and refrigerate at least 3 hours.

  8. 8

    Spread cool whip on top and sprinkle with ground cinnamon.

Nutrition

  • Calories545
  • Carbs69
  • Protein11
  • Fat26
  • Sodium385
  • Fiber1
  • Sugar51

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