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This pumpkin spice tres leches recipe is incredible! It includes everything you love about classic tres leches and my favorite fall ingredient- PUMPKIN! I love this cake because it’s creamy, moist and flavorful! This recipe is easy, and perfect for the holidays, but to be honest- I make it year round!
This pumpkin tres leches cake comes together with three delicious layers – pumpkin cake, tres leches mixture and light and fluffy whipped cream. Add a dusting of cinnamon to the top of the cake and create an impressive dessert with plenty of fall flavors.
If you love Tres Leches, try my traditional Tres Leches Cake, it’s the easiest and best recipe out there!
What is Tres Leches Cake?
Tres Leches is a Mexican-style sponge cake soaked in a mixture of three kinds of milk – whole milk, sweet condensed milk, and evaporated milk. Everyone has their own way of making this cake, and the best thing is that you can customize it. This cake is moist, creamy, and mouthwatering!
Why Everyone Loves This Pumpkin Spiced Tres Leches Cake
- It’s simple to make- This is a cake recipe that you can’t mess up! There are minimal ingredients making it super easy to execute!
- The flavors are amazing—pumpkin, cinnamon, and cream. Yes, please! This is a perfect combination for a delicious fall dessert.
- You can mix it up. This recipe allows for tons of substitutions, which I love! Who doesn’t love making it their own? This is a cake recipe you can play around with and still have an amazing result. Trust me! I got you!
Ingredients You’ll Need (Full Recipe Below)
- Pumpkin Puree – I use a 15oz can. I like to use this brand because, to me, it has the best flavor and color!
- Flour – All-purpose flour is perfectly fine!
- Baking Powder -This makes your cake nice and thick!
- Eggs – Use large eggs.
- Milk (Whole, Almond, Oat, Macadamia or Soy) – Use any milk you’d like.
- Evaporated Milk– This adds a richness to your cake and is a must to get the “tres leches” flavor.
- Sweet Condensed Milk – Another must for this cake as it adds the perfect amount of sweetness.
- Vanilla – What would dessert be without vanilla?
- Spices – You will need cinnamon, nutmeg and salt to create the perfect fall flavor.
- Bourbon, Whiskey or Rum (Optional) – This adds a little razzle dazzle! Optional but recommended.
Chef’s Kiss
Let your cake soak overnight
If possible, allow your cake to soak overnight for the best results. The goal is a moist texture and the perfect combination of fall flavor. The longer the cake soaks, the softer and more moist it is!
How to Make Pumpkin Spiced Tres Leches Cake (Step-by Step)
- Mix dry ingredients: Start by combining flour, baking powder, salt, and cinnamon and baking soda.
- Combine the wet ingredients: With an electric mixer or whisk, lightly beat the eggs, pumpkin puree, sugar, and oil until smooth.
- Combine the dry ingredients with the wet ingredients.
- Bake the cake: Spray the baking dish. Pop the cake in the oven, cook and cool!
- Make your milk mixture: Mix all of the milks together, then add your vanilla and cinnamon!
- Add the milk mixture: Poke holes in you cake, pour mixture over the cake, cover and chill in the refrigerator.
- Finish the cake: Make your topping, frost the cake and serve! Decorate (optional)
This cake is the perfect addition to any fall event. Serve it as the ultimate dessert for Thanksgiving or with any meal!
Pumpkin Spice Tres Leches Cake
Ingredients
For the Cake
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 (15oz can) pure pumpkin puree
- 1 cup sugar
- 3/4 cup oil
- 4 large eggs
- 1 teaspoon vanilla extract
Milk Mixture
- 1 cup whole milk
- 1 (8 oz sweet condensed milk
- 1 cup evaporated milk
- 2 tablespoons whiskey or rum (optional)
- 2 teaspoons pumpkin pie seasoning (or 1 1/2 teaspoons cinnamon + 1/2 teaspoon nutmeg)
Topping
- 2 cups heavy cream
- 3 tablespoons powdered sugar
Instructions
- Preheat the oven to 350°F.
- In a large bowl, mix together the flour, baking powder, baking soda, and salt.
- With an electric mixer or whisk, combine pumpkin puree, sugar, oil, eggs and vanilla until smooth.
- Slowly add the dry mixture to the pumpkin mixture, mixing until a cake batter forms and ingredients are just combined.
- Transfer the mixture to a 13×9-inch baking dish. Bake for 30-35 minutes, or until it's golden brown, and a toothpick inserted into the center comes out clean.
- While your cake is baking, make your milk mixture. Whisk together your whole milk, sweet condensed milk, evaporated milk, pumpkin pie seasoning and liquor, if using.
- Once your cake is cooked, allow it to cool completely. Then, poke holes throughout your cake using a fork. I like to poke about 20-25 holes. Pour the milk mixture all over the cake. You may need to move the cake pan around to absorb the milk as you continue to pour.
- Cover your cake and chill in the refrigerator for at least 6 hours for overnight for best results.
- Make the topping before serving. Using an electric mixer, whisk together heavy cream until it is creamy, then slowly add in powdered sugar, until it reaches a whipped cream consistency. Spread over the top of the cake and lightly sprinkle with cinnamon, if desired. Slice and serve!
This was also my first time making this cake For our annual pumpkin carving party. It was a total hit! Everyone got really quiet as they were enjoying this most delicious baked treat. Thank you!
Delicious! This was my first time making tres leche cake so I was a bit nervous but the recipe was very easy to follow and it came out great. Perfect pumpkin flavor for the season!