Pumpkin Spice Tres Leches Cake

This pumpkin tres leches cake is like two incredible desserts in one: It has all the fall spices of your favorite pumpkin desserts and the creamy richness of traditional tres leches cake. Best of all, it could not be easier to make!

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.

For another twist on classic Tres Leches Cake, try my delicious and easy Strawberry Tres Leches Cake.

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 You’ll Love Pumpkin Tres Leches Cake

You guys went crazy for this Pumpkin Tres Leches Cake last fall! Here are the reasons it became your new favorite pumpkin dessert.

• The perfect amount of flavor: It’s not too sweet with just the right amount of pumpkin spice to get you in the mood for fall.
• Incredible texture: Just like the classic, this pumpkin version of tres leches cake is so moist it melts in your mouth.
• Make ahead: We all know how the holidays get, but this is a make-ahead fall dessert that won’t stress you out. Bake your pumpkin tres leches cake the night before, pour the milk, and then chill it until the next day!

READER REVIEWS: “I made this Tres Leches Cake for Friendsgiving, and it was amazing! Everyone couldn’t stop talking about how good it was. Definitely making it again for the fam!” -Aria

“This cake is absolutely phenomenal! It’s so easy and everybody will love it, even if they aren’t a big pumpkin fan. It’s so moist and flavorful but everything is so well balanced. I make this for all my work functions and everybody always raves about it.” -Ashlyn

Ingredients You Need

Note: The full list of ingredients with measurements is provided in the recipe card below.

• Pumpkin Puree – Be sure to get pumpkin puree and not pumpkin pie filling, which has added sugar and spices. Pumpkin puree adds plenty of pumpkin flavor!
• Flour – Use all-purpose flour for this recipe. If gluten free, you can substitute with a 1:1 gluten-free all-purpose flour.
• Sugar – Use regular granulated sugar for the cake.
• Oil – I use vegetable oil or canola oil for the cake.
• Eggs – A must for light and fluffy cake!
• Baking Soda – This is the leavening agent used in the cake.
• Vanilla – Always use pure vanilla extract for the best flavor.
• Milk – Whole milk is best for traditional flavor.
• Evaporated Milk – This adds a richness to your cake and is a must to get the “tres leches” flavor.
• Sweetened Condensed Milk – Another must for this cake as it adds the perfect amount of sweetness.
• Heavy Cream – You will need heavy whipping cream for the topping. It adds a light and fluffy texture to the cake.
• Powdered Sugar – To sweeten the topping for the cake.
• Spices – You will need ground cinnamon, ground nutmeg and salt to create the perfect fall flavor. You could use a store-bought pumpkin pie spice as well, but I like to make my own so I can control the flavors.
• Bourbon, Whiskey or Rum (Optional) – This adds a little razzle dazzle! Optional but highly recommended.

How to Make Pumpkin Spiced Tres Leches Cake (Step-by Step)

This pumpkin tres leches comes together relatively easily. The moist pumpkin cake and combination of milks makes this a classic dessert with plenty of fall flavors!

1. Mix the dry ingredients. Start by combining flour, baking powder, salt, cinnamon, and baking soda. This will ensure you get a smooth batter with no lumps. 
2. Combine the wet ingredients. With an electric mixer or whisk, lightly beat the eggs, pumpkin puree, sugar, and oil until smooth.

3. Combine the dry ingredients with the wet ingredients. I like to use a rubber spatula for this step rather than an electric mixer. Overmixing can cause the cake to become dense, so mix just until the dry ingredients disappear.
4. Bake the cake. Spray the baking dish with nonstick cooking spray. Pour the batter in an even layer, then pop it in the preheated oven. Bake in the oven preheated to 350°F for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

6. Make your milk mixture: In a medium mixing bowl, mix all of the milks together, then add your vanilla and cinnamon. If you’re adding liquor, this is the time!

7. Add the milk mixture: Poke holes in the cooled cake with a fork. Pour the milk mixture over the cake, cover and chill in the refrigerator.
8. Finish the cake: After 6 hours (or overnight), make the whipped cream topping. Frost the cake, sprinkle with a dusting of cinnamon if you like, and serve! 

Expert Tips

• Mix ingredients gently. Be careful not to overmix the cake when combining the wet and dry ingredients. Add the dry ingredients slowly, turning with a rubber spatula until just combined. 
• Cool the cake completely. Be sure the cake is completely cool before adding the milk mixture. A warm cake will lose some of its structure when the liquids are added.

Recipe FAQs

Storage Instructions

You can store this pumpkin spice tres leches cake covered in the refrigerator for 3 to 5 days. 

To make it well in advance for the holidays, you can also freeze the unsoaked cake! Wrap it tightly in plastic wrap and then aluminum foil. It can be frozen for up to 3 months. When ready to serve, thaw in the refrigerator before adding the milk mixture and topping. Allow everything to chill in the fridge until set.

Other Fall Dessert Recipes

Don’t miss some of my other favorite fall dessert recipes!

• Crescent Roll Apple Dumpling
• Easy Apple Hand Pies
• Honey Bun Cake

This cake is the perfect addition to any fall event. Serve it as the ultimate dessert for Thanksgiving or with any meal!