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Pumpkin Tres Leches Cake

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Pumpkin Tres Leches Cake combines a soft, warmly spiced pumpkin cake with a rich three-milk soak for an exceptionally moist and creamy dessert. Fluffy vanilla whipped cream and a dusting of cinnamon make it perfect for fall gatherings and holiday celebrations.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 4 large eggs
  • 3/4 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 cup pumpkin purée
  • 1 teaspoon vanilla extract, for the cake
  • 1/4 cup vegetable oil
  • 1 can (12 ounces) evaporated milk
  • 1 can (14 ounces) sweetened condensed milk
  • 1 cup whole milk
  • 1 teaspoon vanilla extract, for the tres leches mixture
  • 2 cups heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract, for the whipped cream
  • 1/2 teaspoon ground cinnamon, for garnish

Instructions

  1. Preheat the oven to 350°F (175°C) and lightly grease a 9 x 13-inch baking dish.
  2. Whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt in a medium bowl. Set aside.
  3. In a large bowl, beat the eggs, granulated sugar, and brown sugar until lighter in color and slightly fluffy.
  4. Add the pumpkin purée, vanilla extract, and vegetable oil and mix until smooth.
  5. Gradually fold the dry ingredients into the pumpkin mixture just until no streaks of flour remain. Avoid overmixing.
  6. Spread the batter evenly in the prepared baking dish and bake for 25–30 minutes, until the center springs back lightly and a toothpick inserted into the middle comes out clean or with a few moist crumbs.
  7. Let the cake cool for 20–30 minutes.
  8. Whisk together the evaporated milk, sweetened condensed milk, whole milk, and vanilla extract until completely combined.
  9. Use a fork or wooden skewer to poke holes evenly across the surface of the cooled cake.
  10. Slowly pour the tres leches mixture over the cake, working gradually to allow the liquid to soak into the holes.
  11. Cover the baking dish and refrigerate for at least 4 hours, preferably overnight.
  12. Add the cold heavy whipping cream, powdered sugar, and vanilla extract to a chilled mixing bowl. Beat until medium-to-stiff peaks form.
  13. Spread the whipped cream evenly over the chilled cake and sprinkle with ground cinnamon.
  14. Slice into squares and serve cold.

Notes

  • Use pure pumpkin purée rather than pumpkin pie filling so the sweetness and spices remain balanced.
  • For stronger pumpkin-spice flavor, add extra cinnamon, ginger, or pumpkin pie spice.
  • For a richer milk soak, replace some of the whole milk with half-and-half or heavy cream.
  • For a coconut variation, replace some of the whole milk with coconut milk.
  • A thin layer of dulce de leche can be added before the whipped cream for extra caramel flavor.
  • Garnish with toasted pecans, walnuts, caramel sauce, or pumpkin pie spice for additional flavor and texture.
  • Pour the tres leches mixture over the cake slowly and evenly to encourage thorough absorption.
  • For the best texture, refrigerate the soaked cake overnight before serving.
  • Store covered in the refrigerator for up to 3–4 days. Keep refrigerated because of the dairy-rich soak and whipped cream topping.
  • Serve chilled rather than reheating. A slice can stand at room temperature for about 10 minutes before serving if desired.

Nutrition

Find it online: https://thefamilycooking.com/pumpkin-tres-leches-cake/