Pumpkin Tres Leches Cake

Pumpkin Tres Leches Cake is the best pumpkin dessert recipe to make for pumpkin season! A homemade, incredibly moist pumpkin cake is soaked in a three milk mixture and topped with homemade whipped cream.

Want more flavors of tres leches cake? Be sure and try Coconut Tres Leches Cake, Strawberry Tres Leches Cake, and Chocolate Tres Leches Cake.

Pumpkin Tres Leches Cake Recipe (The BEST Pumpkin Cake)

This pumpkin tres leches cake is the fall version of a traditional tres leches cake – with pumpkin flavor and fall flavors throughout 🎃🍂 A tres leches cake is a cake that has been soaked in a three milk mixture and then it’s usually topped with whipped cream. 

The end results is this amazingly moist, sponge cake like base that is so creamy and sweet. It really is an incredible dessert. 

My recipe starts with a homemade pumpkin cake and it’s topped with freshly whipped cream. This pumpkin spice version of the classic cake is a must-try!

How To Make Pumpkin Tres Leches Cake (Printable Recipe Card)

Preheat the oven to 350 degrees F. Spray a 9×13 cake pan with nonstick cooking spray. Set aside. 

In a small mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, pumpkin pie spice, and salt. 

In a separate larger mixing bowl, whisk together the eggs, granulated sugar, and light brown sugar until smooth and thickened. Add in the pumpkin puree and vanilla extract, and continue mixing until all the ingredients are fully incorporated. 

Slowly add the dry ingredients into the larger bowl of wet ingredients. Use a silicone or rubber spatula to gently fold everything together until you no longer see flour streaks in the pumpkin batter. Don’t overmix.

Pour the pumpkin cake batter into the prepared pan and smooth the top. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and allow it to cool completely. 

Once the cake has cooled completely to room temperature, use a fork to poke holes all over the top of the cake. 

In a mixing bowl, whisk together the sweetened condensed milk, evaporated milk, half and half, and cinnamon. Slowly pour the milk mixture evenly over the cake, giving it time to soak in between each pour. Cover the cake pan with a lid, or plastic wrap, and refrigerate for at least 6 hours or even better for overnight. 

Right before serving make the whipped cream topping. Into a large mixing bowl using a handheld blender, or use a stand mixer with the whisk attachment, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Start at low speed and increase the speed as needed. 

Evenly spread the whipped cream over the chilled cake and dust with a light sprinkle of pumpkin pie spice (optional). 

Slice into squares and serve the cake chilled. Enjoy!

How To Store Pumpkin Tres Leches Cake

This cake stores beautifully in the fridge, covered, for up to 4-5 days. The cake does get softer and moister the longer it sits in the fridge, however, it’s still delicious. Leave the cake inside the cake pan covered with a lid or plastic wrap, or you can transfer individual slices to an airtight container for storage. 

You can also make the cake a day ahead of time. I like to bake and soak the cake the night before, then add the whipped cream topping right before serving for the freshest texture. 

Recipe Tips For Success

• Don’t skip the chill time or try to rush it. The chill time is so important because it gives the cake that signature tres leches texture – super moist, and saturated in flavors of the combination of milks. I always chill the cake overnight (close to 12-14 hours) but as long as you chill it for 6-8 hours then you should be ok. But longer is always better when it comes to a tres leches cake. 
• Other topping options for the cake include crushed gingersnap cookies, crushed Nilla wafers, ground cinnamon, marshmallow pumpkin candies, etc. You can also just serve the cake ‘plain’ and it’s still amazingly delicious. I normally serve this cake as is, without that pumpkin pie spice topping, just because it’s not a favorite with my kids.
• It’s best to use a fork to poke all the holes over top the cake. This allows for more holes all over the cake, rather than a few larger ones, which means there is more space and area for the milk to soak into the cake. 
• Do not substitute the half and half or heavy whipping cream in this recipe. You need the fat from the half half in the three milk mixture. You want the mixture thick and creamy so it saturates into the pumpkin cake. 
• Use full-fat evaporated milk and sweetened condensed milk – do not try to use the reduced-fat or lighter options. I promise it won’t be as good!

More Pumpkin Recipes You’ll Love

• Pumpkin Pie Crumble Bars
• Banana Pumpkin Bread
• Pumpkin Cheesecake
• Pumpkin Spice Cake
• Pumpkin Scones With Maple Glaze
• Caramel Pumpkin Bundt Cake
• Marshmallow Pumpkin Pie
• Sheet Pan Chocolate Chip Pumpkin Bars