Pumpkin Tres Leches Cake Recipe
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The Pumpkin Tres Leches Cake, which can be baked in just 20 minutes, is a fall take on our classic Tres Leches Cake. With its luscious three-milk soak and homemade pumpkin pie spice, it’s a cake that’s moist, warm and super delicious.
I love Mexican desserts. And traditional Tres Leches Cake is at the top of my list. I love my summer iteration too: Strawberry Tres Leches. So, welcome to my fall version. This Pumpkin Tres Leches is SO delicious. It has all the perfect balance of spices in a fall dessert with the same texture and amazingness of a tres leches cake.
What is Tres Leches?
It’s literal translation is three milks, and that’s what’s in the cake! Tres leches cake is a Latin American dessert usually consisting of a sponge cake that’s soaked in 3 milks and topped with whipped cream.
Ingredients You’ll Need to Make Pumpkin Tres Leches Cake
- Pumpkin puree. I prefer canned pumpkin puree. I think Libby’s, 365 Brand and Trader Joe’s are all great options.
- Eggs – We’re going to be using the egg yolks AND the egg whites. Both are important to this cake.
- All-purpose flour – We’re using our trusty flour. It gives this cake a lightness and much-needed structure.
- Spices – Feel free to use store-bought or homemade pumpkin pie spice but I like to break up the spices to give it the perfect balance of fall flavors.
For the rest of the ingredients, please see the recipe index card below!
How to Make Pumpkin Tres Leches Cake:
- Whip up the egg whites. We’re making a sponge cake so the first step is to whip some egg whites with sugar until we get a stiff peak consistency.
- Beat the egg yolks. Just add them to the mixing bowl with the remaining sugar and beat until pale and fluffy.
3. Add the pumpkin. Mix it in with the vanilla just until combined.
4. Sift in the dry ingredients. This is to make sure we don’t have any lumps or dry pockets in the cake. Mix this in just until it’s combined.
5. Fold the egg whites in. Now we take and fold in those egg whites from step 1, making sure we don’t over mix. Don’t panic if there’s a little bit of egg whites that didn’t mix in 100%.
6. Bake! Add the batter to a prepared 9×13″ pan and bake just until a toothpick comes out clean.
7. Let it cool then soak. Let the cake cool completely then poke holes all over and pour the 3 milks over the top.
8. Refrigerate! At least 4 hours, but preferably overnight.
9. Top with whipped cream and cinnamon. Right when you’re ready to serve, spread whipped cream over the top and sprinkle with cinnamon.
Tips and Tricks
Shrinkage. You may be shocked at how the cake shrinks up. Don’t let it alarm you! It’ll relax once the milks are poured on top.
Too much milk? When you pour the milks over the cake, it will look like way too much liquid. But as it sits in the fridge, the cake will soak up almost all of the milks.
Recipe FAQs
Definitely make sure that the holes that you poke in the top of the cake are large enough. I like using a fork for my traditional tres leches but for this one, I prefer using a skewer. It makes larger holes which allow for a better overall soak.
I think whipped cream is the BEST option for the topping to any tres leches cake.
What to Serve with this Pumpkin Tres Leches Cake
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Preheat the oven to 350 degrees. Grease a 9×13 cake pan and set aside.
Add the egg whites and 3/4 cup sugar to the bowl of a stand-up mixer (with the whisk attachment) and beat on high until stiff peaks about 3 to 4 minutes. Scoop it out and put it into another bowl.
Place the bowl back on the stand-up mixer (no need to clean it out) and add the remaining 3/4 cup sugar and egg yolks. Beat until pale yellow and double in volume. Next, mix in the pumpkin puree and vanilla.
Place a sieve atop the bowl on the stand-up mixer and sift in the flour, baking powder, pumpkin spice and salt. Mix until just combined.
Fold in the egg whites until you no longer see any speckles of remaining egg white.
Pour the batter into the prepared 9×13 cake pan and transfer to the oven to bake for 15 to 18 minutes, until a skewer when inserted into the center comes out clean. Let cool completely in the pan before proceeding with the rest of the recipe.
In a large measuring cup, add whole milk, sweetened condensed milk and heavy cream. Whisk until combined. Using a skewer, create little holes on the top of the cake. Pour the milk mixture over the cake (it may seem like a lot but it will absorb!). Transfer to the fridge to 2 to 3 hours, ideally overnight.
Just before serving, top the cake with fluffy whipped cream and dust with cinnamon or pumpkin pie spice. Slice and serve.
- Shrinkage. You may be shocked at how the cake shrinks up. Don’t let it alarm you! It’ll relax once the milks are poured on top.
- Too much milk? When you pour the milks over the cake, it will look like way too much liquid. But as it sits in the fridge, the cake will soak up almost all of the milks.
Serving: 12g | Calories: 450kcal | Carbohydrates: 32g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 23mg | Sodium: 34mg | Potassium: 43mg | Fiber: 2g | Sugar: 14g | Vitamin A: 45IU | Vitamin C: 15mg | Calcium: 45mg | Iron: 19mg
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe was originally posted on November 19th, 2017. It has since been updated with new photos and new copy that has made it even better than before!
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