Pumpkin Tres Leches Cake

Celebrate the fall season with this indulgent twist on a classic dessert: Pumpkin Tres Leches Cake. Combining the soft sponge of a traditional Latin tres leches with cozy pumpkin spice flavors, this cake is the ultimate treat to share with friends and family. Each bite is soaked in sweetened milk, topped with whipped cream, and dusted with cinnamon for that perfect holiday feel. It’s creamy, spiced, moist, and irresistibly delicious — a true must-bake for autumn.

Why You’ll Love This Recipe

Moist and flavorful: Soaked in a sweet pumpkin-infused milk mixture, this cake melts in your mouth with every bite.
Perfect for gatherings: Made in a large baking dish, it serves a crowd and holds up beautifully in the fridge.
Elevated fall dessert: With pumpkin puree and warm spices, this cake turns a beloved classic into a festive autumn treat.

Ingredients

For the Cake:

1 cup all-purpose flour – the base structure for your sponge cake
1 1/2 tsp baking powder – provides lift and airiness
1/2 tsp salt – enhances flavor and balances sweetness
5 large eggs, separated – egg whites make the cake light and airy, while yolks provide richness
1 cup granulated sugar – divided between yolks and whites for balance and structure
1/2 cup whole milk – adds moisture and body
2/3 cup pumpkin puree – brings autumn flavor and keeps the cake tender
1 tsp vanilla extract – rounds out the flavor
1 1/2 tsp ground cinnamon – warm and comforting spice
1/4 tsp ground nutmeg – adds depth
1/8 tsp ground cloves – optional, but adds a classic holiday aroma

For the Milk Mixture:

1 can (12 oz) evaporated milk – light but creamy
1 can (14 oz) sweetened condensed milk – adds sweetness and richness
3/4 cup heavy cream – makes the milk mixture ultra lush
1/3 cup pumpkin puree – keeps the pumpkin flavor going strong
1 tsp pumpkin pie spice – ties the milk soak together beautifully

For the Whipped Topping:

1 1/2 cups heavy whipping cream – cold is best for whipping
3 tbsp powdered sugar – sweetens and stabilizes the cream
1 tsp vanilla extract – classic finishing touch
Ground cinnamon – for dusting on top (optional, but pretty and flavorful)

Instructions

Step 1: Make the Cake

Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish or line it with parchment paper.

In a medium bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, and cloves. Set aside.

Separate your eggs into two large bowls. Beat the egg yolks with 3/4 cup sugar using an electric mixer until thick and pale. Add in the pumpkin puree, vanilla extract, and milk. Mix until well blended. Gradually stir in the flour mixture until smooth.

In another clean bowl, beat the egg whites with the remaining 1/4 cup sugar until stiff peaks form. Gently fold the egg whites into the pumpkin batter in batches, being careful not to deflate the mixture. This step helps keep the cake light and airy.

Pour the batter into the prepared baking dish and spread evenly. Bake for 28–32 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for about 15 minutes, then use a fork to poke holes all over the surface of the cake — this allows the milk mixture to seep in beautifully.

Step 2: Prepare the Milk Mixture

In a medium mixing bowl or large measuring cup, whisk together the evaporated milk, sweetened condensed milk, heavy cream, pumpkin puree, and pumpkin pie spice until smooth.

Slowly pour the milk mixture over the warm cake, making sure to distribute it evenly and letting it absorb as you go. Cover the cake with plastic wrap and refrigerate for at least 4 hours, preferably overnight. The longer it sits, the better the flavors soak in.

Step 3: Make the Whipped Cream

Once the cake is fully chilled and soaked, prepare the topping. In a large bowl, whip the heavy cream with the powdered sugar and vanilla extract until stiff peaks form. Be careful not to over-whip — you want it fluffy and smooth, not grainy.

Spread the whipped cream evenly over the top of the soaked cake. Use an offset spatula or back of a spoon to create swirls or smooth it out, depending on your style. Finish with a light dusting of ground cinnamon for a pretty and aromatic touch.

Serving Tips

This Pumpkin Tres Leches Cake is best served chilled. It’s perfect on its own, but also lovely with a hot cup of coffee or chai tea. It’s ideal for fall dinners, Thanksgiving dessert, or even a potluck where you want to impress.

Cut into generous squares and serve directly from the pan or transfer to a platter for a cleaner presentation. Since the cake is so moist and soaked, it’s easier to slice once chilled for a few hours.

Storage Notes

Keep any leftover cake covered in the fridge for up to 4–5 days. The flavor continues to develop and intensify as it sits, so don’t hesitate to enjoy it over several days. Avoid freezing, as the texture of the whipped topping and milk-soaked cake can become watery upon thawing.

Helpful Tips and Variations

Make ahead: This cake is an ideal make-ahead dessert. Bake it the night before and whip up the topping the next day.
Don’t skip the soaking time: The milk needs time to fully absorb into the sponge for the perfect texture.
Use fresh pumpkin puree: If you’ve got time and fresh pumpkin, go for homemade puree to take the flavor up a notch.
Spice it up: Add a pinch of ground ginger or cardamom for more warmth and complexity.
Extra whipped cream: Want to pile it high? Double the topping ingredients for an ultra-decadent finish.

Closing Thoughts

This Pumpkin Tres Leches Cake is what fall dessert dreams are made of. It has the soul of a traditional tres leches but dressed up in a seasonal pumpkin spice outfit. The spongy cake absorbs the creamy milk mixture like a charm, the topping is sweet and fluffy, and that hint of cinnamon on top pulls it all together. It’s the kind of dessert that will have everyone coming back for seconds — and asking for the recipe.

If you’re looking to spice up your autumn dessert table with something unique, this one’s a keeper. Enjoy every moist, cinnamon-kissed bite!

Why You’ll Love This Recipe