Name: Pumpkin Tres Leches Cake
Prep time: 20 min
Cook time: 30 min
Total time: 4 h 50 min
Cuisine: Latin American
Ingredients: 1 cup all-purpose flour; 1 tsp baking powder; 1 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1/2 tsp ground ginger; 1/4 tsp ground cloves; Pinch of salt; 5 large eggs, separated; 1 cup granulated sugar, divided; 3/4 cup pumpkin purée (not pumpkin pie filling); 1 tsp vanilla extract; 1 cup whole milk; 1 can (14 oz) sweetened condensed milk; 1 can (12 oz) evaporated milk; 1 1/2 cups heavy cream; 3 tbsp powdered sugar; 1/2 tsp vanilla extract; Ground cinnamon for dusting

Pumpkin Tres Leches Cake a moist, spiced pumpkin cake soaked in a luscious blend of three milks and topped with airy whipped cream—this Pumpkin Tres Leches Cake is my go-to dessert when fall rolls around. It’s everything I love about autumn baked into one indulgent, creamy, and perfectly sweet treat.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:

1 cup all-purpose flour

1 tsp baking powder

1/2 tsp ground nutmeg

1 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp ground cloves

Pinch of salt

5 large eggs, separated

1 cup granulated sugar, divided

3/4 cup pumpkin purée (not pumpkin pie filling)

1 tsp vanilla extract

For the Tres Leches Soak:

1 cup whole milk

1 can (14 oz) sweetened condensed milk

One can (12 oz) evaporated milk

For the Topping:

1 1/2 cups heavy cream

3 tbsp powdered sugar

1/2 tsp vanilla extract

Ground cinnamon for dusting

Directions

I start by preheating my oven to 350°F (175°C) and greasing a 9×13-inch baking pan with butter and a dusting of flour.

In one bowl, I whisk together the flour, baking powder, cinnamon, nutmeg, ginger, cloves, and a pinch of salt.

In a separate large bowl, I beat the egg yolks with 3/4 cup of sugar until the mixture turns pale and creamy. I mix in the pumpkin purée and vanilla extract.

Then I fold the dry ingredients into the yolk mixture just until everything is combined.

In a clean bowl, I beat the egg whites with the remaining 1/4 cup of sugar until stiff peaks form, and then gently fold them into the batter.

I pour the batter into the prepared pan and bake it for 25 to 30 minutes, or until a toothpick comes out clean. After baking, I let the cake cool slightly.

For the tres leches soak, I whisk together whole milk, sweetened condensed milk, and evaporated milk in a pitcher. Once the cake is slightly cooled, I poke holes all over it with a fork and slowly pour the milk mixture over the top. I refrigerate the cake for at least 4 hours, but overnight is even better.

Before serving, I whip the heavy cream with powdered sugar and vanilla until fluffy, then spread it generously over the chilled cake. I finish it with a light dusting of cinnamon.

Servings and timing

Servings: 12

Prep Time: 20 minutes

Cook Time: 30 minutes

Chilling Time: 4 hours

Total Time: 4 hours 50 minutes

Calories: Approximately 340 kcal per serving

Variations

When I want to change it up, I sometimes swap the pumpkin purée for sweet potato purée—it still gives that fall flavor but with a slightly different twist. For added texture, I sprinkle chopped pecans or candied ginger on top of the whipped cream. If I’m feeling extra indulgent, a caramel drizzle over the finished cake takes it over the top.

Storage/Reheating

I store leftovers in the fridge, tightly covered, for up to 4 days. The cake actually tastes better after sitting for a day or two as the flavors deepen. I don’t recommend freezing it because the texture can get soggy. I always serve it cold or slightly chilled—it doesn’t need reheating.

FAQs

How do I know when the cake is done baking?

I check by inserting a toothpick into the center of the cake. If it comes out clean or with just a few crumbs, it’s done. The top should be lightly golden and spring back when touched.

Can I make this cake ahead of time?

Yes, and I actually prefer it that way. I make it the day before and let it chill overnight. That gives the milk mixture plenty of time to fully soak into the cake.

Is canned pumpkin purée the same as pumpkin pie filling?

No, I always make sure to use pure pumpkin purée. Pumpkin pie filling has added spices and sugar, which would throw off the balance of the recipe.

Can I use a different milk for the soak?

If I need a dairy-free option, I use coconut milk or almond milk instead of whole milk, and find dairy-free alternatives for the sweetened condensed and evaporated milks. It changes the flavor slightly but still works.

What’s the best way to whip the cream topping?

I chill my mixing bowl and beaters before whipping the cream to help it whip up faster and hold its shape. I beat it just until it forms stiff peaks, but not so much that it starts to look grainy.

Conclusion

This Pumpkin Tres Leches Cake is everything I want in a fall dessert—moist, creamy, spiced just right, and unapologetically decadent. Whether I’m making it for a cozy family dinner or a festive holiday table, it never fails to impress. I love how easy it is to prepare ahead and how every bite delivers that creamy, cinnamon-kissed comfort I crave when the weather turns cool.

Recipe: