Pumpkin Tres Leches

There’s something magical about the first bite of this pumpkin tres leches cake—it’s like autumn decided to throw a fiesta. Imagine your favorite pumpkin pie got swept off its feet by a creamy tres leches sponge, and they ran away together into a cloud of cinnamon whipped cream. That’s what this dessert tastes like: cozy, dreamy, and just the right kind of decadent.

I first made this cake on a chilly October night, when candles flickered and my kitchen smelled like nutmeg and nostalgia. The next morning, I found myself sneaking spoonfuls straight from the fridge because the longer it sits, the better it gets. It’s a dessert that whispers, “go ahead, have seconds.”

I make this every year for any fall gatherings, and it is a hit! You can enjoy it year-round, but nothing beats pumpkin desserts in the Fall.

This was inspired by my classic tres leches and Biscoff tres leches on my blog. Tres Leches is such an easy cake that can have many variations, and this pumpkin one is definitely one of my favorites.

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Ingredients
Instructions
Substitutions
Equipment
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Ingredients

This tres leches recipe uses whipped egg whites to create an extra fluffy cake that is not too dense when soaked in milk. All the ingredients for this recipe are easy to find in your local grocery store and very budget-friendly.

Pumpkin Puree
Condensed Milk
Evaporated Milk
Flour
Sugar
Milk
Vanilla
Baking Powder
Eggs

See recipe card for quantities.

Instructions

Step 1: Separate the yolks from the whites and whip the egg whites with sugar until nice and fluffy. In a separate bowl, mix the 3 milks and vanilla and set aside.

Step 2: In a separate bowl, combine the rest of the ingredients in the correct order

Step 3: Fold egg whites into cake mixture. Bake for 25-30 minutes at 350F and let it cool.

Step 4: Poke holes in the cake and pour the tres leches mixture over the cake. Top it off with a cinnamon whipped cream and enjoy.

Tip: Do not overfold your cake mixture because that will cause your cake to come out too flat. We want to incorporate air into the cake mixture without deflating it.

Substitutions

For my dairy-free friends, this recipe can be altered to fit your dietary restrictions.

Condensed Milk - instead, use coconut condensed milk
Heavy Cream - if you can find dairy-free heavy cream, that's perfect; if not, coconut cream is a great replacement.
Milk - use your choice of dairy-free milk - my best suggestion is Soy Milk due to its high protein content

Equipment

For this recipe, it is best to use an electric whisk, whether that's a stand mixer or a handheld one. This will help you create those fluffy egg whites without the arm workout. This is my favorite affordable handheld electric whisk.

Looking for other recipes like this? Try these:

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Blog

Pumpkin Tres Leches

This Pumpkin Tres Leches Cake is proof that fall flavors can party Latin-style. Every forkful is spiced, sweet, and drenched in nostalgia. Whether you’re baking it for a dinner party or just a quiet night in, this cake wraps you in warmth like your favorite fall sweater.

Print Recipe

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes + cooling

Yields: 10-12 servings

For the Cake:

5 eggs
1 cup of granulated sugar
1 cup of Milk
1 teaspoon vanilla extract
1 cup of all-purpose flour
1 cup of pumpkin puree
1 teaspoon of baking powder
1 teaspoon of pumpkin spice

For the Tres Leches Mixture:

1 can (12 oz) evaporated milk
1 can (14 oz) sweetened condensed milk
1/2 cup heavy cream (or substitute with a dairy-free option)
1/2 cup of pumpkin puree

For the Topping:

1 cup heavy cream (or use a dairy-free alternative, such as coconut cream)
2 tablespoons powdered sugar
1 teaspoon vanilla extract
1/4 cup of pumpkin puree (optional)
1 teaspoon cinnamon or pumpkin spice

Instructions

Prepare the Cake:

Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish.
Separate your egg whites from your egg yolks. In the egg white bowl, using a stand mixer or handheld whisk, whisk your eggs until they start to create a foamy texture, and then add in ¼ cup of your sugar. Whisk until they turn white and fluffy, mimicking a meringue texture.
In the egg yolk bowl, add in the remaining sugar and whisk until it turns a pale yellow color. Add in your milk, vanilla extract, and pumpkin puree
Sift in your flour and baking powder into the egg yolk mixture.
Combine the two by folding in the yolk mixture into the egg whites. Be careful not to over mix the batter, as it will create a dense cake.
Pour the batter into the prepared baking dish and bake for about 25-30 minutes or until a toothpick inserted comes out clean. Let the cake cool completely.

Prepare the Tres Leches Mixture:

In a bowl, whisk together the evaporated milk, sweetened condensed milk, whole milk (or dairy-free alternative), and pumpkin puree.

Soak the Cake:

Once the cake has cooled, use a fork to poke holes all over the surface of the cake. This will allow the milk mixture to soak in and infuse the cake with moisture.
Slowly pour the tres leches mixture evenly over the cake. Let it absorb all the liquid—this may take a few minutes, so be patient. It will seem like a lot of liquid, but trust me, it’s worth it!