This Pumpkin Tres Leches Cake takes the classic dessert and gives it a fall twist. A light and fluffy pumpkin-flavored cake is soaked in a blend of three milks, then it's topped with whipped cream for the perfect "frosting".
It's very simple to make and has a wonderful pumpkin flavor that's perfect for fall. And because it's best made the day before, it's the perfect choice for a Thanksgiving dessert, too!
Tres leches cake and pumpkin pie cake have always been two of my favorite desserts, so when fall arrived this year, I knew it was time to combine them. We like to serve it after a big bowl beanless chili with a side of sweet corn cake!
The key to a really good pumpkin tres leches cake is adding just the right amount of "three milks". The cake needs to be completely soaked but not so much that it's seeping out after it's sliced.
After several attempts, the ratio to cake and liquid is finally perfect. The cake is completely soaked in the three milks but is still sturdy when sliced. And the pumpkin flavor is *chef's kiss*!
Ingredients
Because this recipe starts with a boxed cake mix, it really couldn't be simpler to make! Here are all of the ingredients you'll need to make this delicious pumpkin tres leches cake:
Cake Ingredients:
- Yellow cake mix
- Granulated sugar
- Vegetable oil
- Eggs
- Pumpkin puree
- Pumpkin pie spice
Tres Leches (Three Milks) Mixture
- Evaporated milk
- Sweetened condensed milk
- Heavy whipping cream
Whipped Cream "Frosting"
- Heavy whipping cream
- Powdered sugar
Step-by-Step Instructions
There are a few stages to this recipe, but every one is very simple. It's best made at least the night before, so plan to make it the day before you'll be serving.
- The first step is to make the cake. Start by adding all of the cake ingredients to a large mixing bowl, then mix it using a hand or stand mixer for about two full minutes.
- Next you'll pour it into a greased 13x9 baking dish, and you'll bake it for approximately 40 minutes. Once it's done baking, set it aside until it's completely cooled to room temperature.
- Once it's cooled, you'll poke little holes all over the cake. This is done so that the tres leches mixture can seep down into cake all the way to the bottom.
- Mix together the three milks, then slowly pour it over the surface of the cake, allowing it to completely soak in before adding more. Once all of the milk mixture has been poured over the cake, cover it with foil or plastic wrap and put it in the refrigerator. It'll stay in the fridge for at least six hours and preferably overnight.
- All that's left to do is make the "frosting"! In a medium-sized mixing bowl, add the heavy whipping cream and powdered sugar, then whip it until stiff peaks form. Spread it over the top of the cake and dust it with a little pumpkin pie spice if you like.
- Cut it into individual slices and serve!
Equipment Needed
- 13x9-inch baking dish
- Large mixing bowls (at least 2, unless you clean and reuse)
- Hand mixer or stand mixer
- Measuring cups and spoons
- Spatula
- Fork or skewer (for poking holes in the cake)
- Offset spatula or spoon (for spreading the whipped cream topping)
- Fine mesh sieve (optional, for dusting the pumpkin pie spice as a garnish)
Tips for Making Pumpkin Tres Leches Cake
- Be sure to cool the cake completely before adding the milk mixture: If the cake is still warm, it can turn mushy instead of soft and spongy.
- Poke plenty of holes: Every inch of the cake should have tiny holes, from the center to the sides to the corners. This is done so the liquid can soak in evenly.
- Pour slowly and in stages: Add the milk mixture a little at a time, allowing it to absorb before adding more. This way the cake will be fully and evenly saturated.
- Chill the soaked cake for at least 6 hours: Overnight is best, but a good six hours will work if you're short on time.
- Use real whipped cream for the topping if you can: Cool Whip is a quick substitute and it'll work great in this recipe, but nothing beats real whipped cream!
- You can spread the whipped cream topping smoothly over the top of the cake, or try piping it as seen in our images.
Serving idea: Add a drizzle of caramel sauce to individual slices just before serving - it's so good!
Storage Recommendations
- Make-ahead: This cake is best when made in advance since it needs at least 6 hours to soak, but overnight is even better. You can easily prepare it a day or two before serving.
- Refrigeration: Store the cake (covered in foil or plastic wrap) in the refrigerator for up to 5 days. The whipped cream topping will hold up well during that time.
- Freezing: It's not recommended to freeze pumpkin tres leches cake once the milk mixture has been added, as the texture can become grainy. If you'd like to freeze it, bake the cake base, cool it completely, and freeze it before adding the milk mixture. Then thaw, soak, and finish it when you're ready to serve.
Frequently Asked Questions
Can I use homemade pumpkin puree instead of canned?
You can, but make sure it's very smooth and not watery. If it seems thin, strain it through cheesecloth or a fine mesh sieve before adding it to the batter.
Can I make Pumpkin Tres Leches Cake without a boxed mix?
You can swap the cake mix for your favorite homemade yellow or vanilla cake recipe. Just fold in the pumpkin and spices before baking.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted in the center comes out clean. Start checking around the 35-minute mark.
What if my cake looks soggy after adding the milk mixture?
That's normal! tres leches cake is supposed to be very, very moist. The key is to let it chill long enough so the milks absorb evenly.
Can I use Cool Whip instead of whipped cream?
One 12-ounce tub works for a thinner layer, or two tubs if you want it thicker. It's a great shortcut for busy holidays.
How long does Pumpkin Tres Leches Cake last?
When stored in the fridge and covered properly, it will stay fresh for up to 5 days.
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Related Recipes
Looking for more fall dessert recipes? Try these:
Pumpkin Tres Leches Cake
This tres leches cake is just as simple to make as the original but has all the flavors of fall. It's a make-ahead dessert, making it a perfect choice for Thanksgiving!
Ingredients
Cake
- 1 15.25-ounce box yellow cake mix
- ¼ cup granulated sugar
- ½ cup vegetable oil
- 4 eggs
- 1 15-ounce can pure pumpkin puree
- 1 teaspoon pumpkin pie spice
Tres Leches (Three Milks) Mixture
- 1 12-ounce can evaporated milk
- 1 14-ounce can sweetened condensed milk
- ⅓ cup heavy whipping cream
Whipped Cream "Frosting"
- 2 cups heavy whipping cream
- 2 tablespoons powdered sugar
Instructions
- Preheat the oven to 350°F.
- Add all of the cake ingredients to a large mixing bowl. Using a hand or stand mixer, beat the ingredients for two minutes.
- Pour the cake mixture into a greased 13x9 baking dish, smoothing it out so it goes evenly to the edges. Bake for approximately 40 minutes until the cake is baked through.
- Remove the cake from the oven and allow it to cool completely.
- In a large mixing bowl, whisk together the tres leches ingredients.
- Using a fork or skewer, poke tiny holes everywhere, all over the cake.
- Pour the tres leches mixture carefully over the cake, allowing it to soak in before adding more.
- Refrigerate the cake for a minimum of 6 hours and preferably overnight.
- In a large mixing bowl, whip together the whipping cream and powdered sugar until stiff peaks form. Spread it evenly over the top of the cake until it's smooth. Optional: garnish with a dusting of pumpkin pie spice.
- Cut into individual slices and serve.
Notes
- Cool Whip can be used in place of the whipped cream "frosting". One 12-ounce container will do the trick; two will give you a thicker layer which many of our testers preferred.
- You can pipe the whipping cream or Cool Whip over the cake in different designs if preferred.
- Leftovers should be refrigerated and will keep for up to 5 days.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 624Total Fat: 35gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 139mgSodium: 408mgCarbohydrates: 69gFiber: 2gSugar: 52gProtein: 11g
This data was provided and calculated by Nutritionix.
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