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A slice of pumpkin tres leches sits on a white plate for serving.

Pumpkin Spice Tres Leches Cake

As a fun twist on a classic dessert, this fall version of tres leches cake is made with pumpkin and delicious fall flavor.
5 from 13 votes
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Prep Time 15 minutes
Cook Time 30 minutes
Soaking time 6 hours
Total Time 6 hours 45 minutes
Course Dessert
Cuisine American, Hispanic, Mexican
Servings 12
Calories 473 kcal

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 13x9-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!

Notes

Storage: Store leftovers covered in the fridge for up to 3 days. 

Nutrition

Calories: 473kcalCarbohydrates: 39gProtein: 7gFat: 32gSaturated Fat: 12gPolyunsaturated Fat: 5gMonounsaturated Fat: 14gTrans Fat: 0.1gCholesterol: 115mgSodium: 421mgPotassium: 180mgFiber: 1gSugar: 23gVitamin A: 770IUVitamin C: 1mgCalcium: 162mgIron: 1mg
Keyword pumpkin spice tres leches cake
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