This pumpkin tres leches cake version feels extra special with pumpkin purée and warm autumn spices. This fun fall twist is soft, moist, and full of cozy pumpkin and cinnamon flavor.
If you like the classic Mexican tres leches cake, then you’re going to love this recipe. It’s the kind of cake that makes you want another slice and perfect for sharing!
You can bake this pumpkin tres leches cake anytime, but it really shines in the fall. It’s just right for Halloween, Thanksgiving, or any cozy get-together.
How to Make Pumpkin Tres Leches Cake
This is a visual overview of the steps to make this recipe. See the detailed list of ingredients & instructions in the recipe card below.
First of all, gather all of your ingredients together and measure them out. Then heat the oven to 360°F/180°C and grease a 9×13-inch pan with butter. Set aside until you are ready to use it.
Mix the flour, baking powder, baking soda, cinnamon, pumpkin spice, and salt in a medium bowl.
In another bowl, mix the pumpkin puree, eggs, brown sugar, oil, and vanilla extract.
Now add the dry ingredients into the bowl with the liquid mixture and mix until nicely combined. It is ok if there are some lumps, they might be from the pumpkin puree.
Top tip: Be careful not to overmix when combining the wet and dry ingredients. Overmixing can lead to a dense cake.
Pour the batter into the prepared pan and bake in your preheated oven for 30 to 35 minutes.
Test by inserting a skewer into the cake, if it comes out clean, it’s done.
Remove the cake from the oven and let it cool to room temperature.
Meanwhile, prepare the tres leches milk mixture. Mix milk, sweetened condensed milk, and evaporated milk in a large bowl.
Poke holes in the cake with a skewer and pour the milk mixture all over.
Cover with plastic wrap and refrigerate the cake overnight.
Whip the cream with powdered sugar, vanilla extract, ground cinnamon, and a little orange zest to a mixing bowl until soft peaks form.
Spread it across the cake and sprinkle with a pinch of cinnamon powder and a bit of orange zest.
Slice and serve as dessert or afternoon treat along with hot chocolate or tea.
Baking Tips & Notes
- You can adjust the pumpkin pie spice to your liking, or play around with the individual spices like cinnamon, nutmeg, cloves. Whatever makes you happy. Add a little extra if you want a stronger, cozier flavor.
- Keep an eye on your pumpkin cake as it bakes. Every oven has its own personality, so check it after about 30 minutes. Stick a toothpick in the middle; if it comes out clean or with just a few crumbs (no wet batter), your cake is ready.
- When it’s time to serve, grab a clean knife and wipe the blade after each slice. It makes the cake look so much nicer on the plate.
- This cake really shines when it’s cold. Store it in the fridge, covered or in a container, and it’ll stay delicious for 3–4 days. Honestly, it tastes even better the next day.
Pumpkin Tres Leches Cake Variations
This pumpkin tres leches cake is SO delicious as it is, however, there are a few other tweaks or additions you might want to try.
Let me share with you my favorites:
- Cupcakes: Distribute the batter into cupcake liners and bake for 20-25 minutes, then proceed with the soaking and decorating as per recipe.
- Chocolate: Add chocolate chips or chunks to the cake batter for a pumpkin-chocolate combo.
- Cream cheese frosting: Top the pumpkin tres leches cake with a layer of cream cheese frosting for a creamy and tangy contrast to the sweet cake.
- Nut topping: Sprinkle chopped pecans, walnuts, or even toasted pumpkin seeds on top of the cake for added crunch and texture.
More Pumpkin Recipes
If you’re a fan of autumn flavors and enjoyed this pumpkin spice tres leches cake recipe, then you might also like…
Video
Print the recipe
Pumpkin Tres Leches Cake
Equipment
- 9×13″ (22×33 cm) baking pan
Ingredients
- 1-15 oz can pumpkin puree
- 2 cups all-purpose flour
- 1 cup brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin spice
- 4 medium eggs
- ¾ cup vegetable oil
- ¼ teaspoon salt
For the 3 milk mixture
- 1 cup whole milk
- 1-12 oz can evaporated milk
- 1 cup sweetened condensed milk
For the topping
- 2 cups whipping cream
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- orange zest
Instructions
Make the cake
- Heat the oven to 350°F and grease a 9×13-inch pan with butter.
- Mix the flour, baking powder, baking soda, cinnamon, pumpkin spice, and salt in a bowl.
- In a separate bowl, mix the pumpkin puree, eggs, sugar, oil, and vanilla extract.
- Mix to combine everything and make a smooth batter. Don't worry if there are a few lumps left, just don't overmix.
- Bake the cake in your preheated oven for 30-35 minutes or until a toothpick comes out clean.
- Remove the cake from the oven and allow it to cool to room temperature.
Make the 3 milk mixture and soak
- Mix milk, sweetened condensed milk, and evaporated milk in a large bowl.
- Poke holes in the cake and pour the milk mixture over it.
- Cover with plastic wrap and refrigerate the cake overnight.
Top & serve
- Place heavy cream, powdered sugar, ground cinnamon, and orange zest in a mixing bowl.
- Mix until the cream forms soft peaks.
- Spread the whipped cream topping across the cake and sprinkle with a pinch of cinnamon powder and more orange zest.
- Slice the cake and serve on dessert plates.
Notes
- Adjust the amount of pumpkin pie spice or individual spices (cinnamon, nutmeg, cloves, etc.) to suit your taste.
- Be careful not to overmix when combining the wet and dry ingredients. Overmixing can lead to a dense cake.
- Leftovers can be stored in an airtight container up to 3-4 days in the fridge.
- Don’t forget to watch the video on my blog post!
Nutrition Information
Have you made this pumpkin spice tres leches cake? How it was? Please take a minute and rate this recipe below in the comments. And remember to share and follow this blog on Instagram, Facebook, Pinterest, and YouTube.
Just made this yesterday for my family and it turned out so good. Imagine the best fall flavors in a super moist cake. It’s a total crowd-pleaser!
As someone who loves the classic tres leches, this pumpkin spice version is so good! It’s really perfect for fall. I love how it is so decadent and flavorful. Must try!
This came out so delicious however I made some minor changes. I used brown sugar substitute, added 1 teaspoon vanilla to cake mixture, only used 1/4 cup milk in the 3 milk mixture. I should have decreased the confectionery sugar to half because it was too sweet for me. I love desserts but I try to decrease the amount of sugar.