Pumpkin Tres Leches Cake

I still remember the first time I made pumpkin tres leches — the whole kitchen smelled like cinnamon and nutmeg, and I couldn’t wait for it to cool.

The sponge was so light, yet it drank up that sweet, creamy milk mixture like it was made for it.

Once I spread the whipped cream on top and dusted it with cinnamon, it looked almost too pretty to cut into… almost.

That first bite was pure joy — soft, cool, and full of warm pumpkin flavor. Now, it’s the dessert I make when I want something that feels cozy but still a little fancy.

Table of Contents

Pumpkin Tres Leches Cake Recipe

Ingredients

For the Cake:

1 cup (130g) all-purpose flour (spooned and leveled)
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
4 large eggs, room temperature
3/4 cup (150g) granulated sugar
1/4 cup (60ml) neutral oil (like canola or sunflower)
1 cup (240g) pumpkin puree (not pumpkin pie filling)
1 tsp vanilla extract

For the Milk Soak:

1 can (12 fl oz / 354ml) evaporated milk
1 can (14 oz / 396g) sweetened condensed milk
1 cup (240ml) whole milk

For the Topping:

1 1/2 cups (360ml) heavy whipping cream, chilled
1/4 cup (30g) powdered sugar
1/2 tsp vanilla extract
Ground cinnamon, for dusting

Instructions

Preheat your oven to 350°F (175°C).
Grease a 9×13-inch baking pan with a light layer of oil or butter, then line the bottom with parchment paper for easy removal.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
In a large mixing bowl, add the eggs and granulated sugar.
Beat with an electric mixer on high speed for about 3–4 minutes, until pale, thick, and doubled in volume.
Reduce speed to low, then slowly drizzle in the oil.
Add pumpkin puree and vanilla extract, mixing just until combined.
Gently fold the dry ingredient mixture into the wet batter using a spatula.
Stir only until no streaks of flour remain — overmixing can make the cake dense.
Pour the batter into the prepared pan, smoothing the top.
Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool for 10 minutes in the pan.
In a large measuring cup or bowl, whisk together evaporated milk, sweetened condensed milk, and whole milk.
Once the cake has cooled slightly, use a fork or skewer to poke holes evenly across the surface — go all the way to the bottom so the milk can fully absorb.
Slowly pour the milk mixture evenly over the cake, letting it seep in before adding more.
Cover and refrigerate for at least 4 hours, preferably overnight, so the cake becomes fully moist.
Just before serving, place a mixing bowl and whisk attachments in the fridge for 10 minutes (cold equipment helps the cream whip better).
Add chilled heavy cream, powdered sugar, and vanilla extract to the bowl.
Beat on medium-high speed until stiff peaks form. Don’t overbeat or the cream will turn grainy.
Spread the whipped cream evenly over the chilled cake.
Dust lightly with ground cinnamon for a warm, spiced look.
Slice into neat squares using a sharp knife wiped clean between cuts.
Best served cold, with coffee or tea.

How Do You Make Pumpkin Tres Leches Cake From Scratch?

Making it from scratch gives the best flavor and texture.

Use a light sponge base: This type of cake absorbs milk without breaking apart.
Mix dry and wet ingredients separately: This keeps the batter smooth and airy.
Bake until golden and springy: Check with a toothpick for doneness.
Cool before soaking: Prevents cake from turning mushy.
Prepare a spiced milk blend: Use evaporated milk, condensed milk, cream, pumpkin puree, and cinnamon.
Pour milk slowly: Let it seep in evenly through the holes.
Chill before serving: At least 4 hours for the best taste.

Can Pumpkin Tres Leches Cake Be Made Ahead Of Time?

Yes, in fact it tastes better after resting.

Bake a day before: Allows flavors to develop fully.
Soak and refrigerate overnight: Ensures even milk absorption.
Add topping last: Keep whipped cream fresh by adding it right before serving.

How Do You Keep Tres Leches Cake From Getting Soggy?

Proper technique stops it from becoming too wet.

Choose a strong sponge cake: Can handle milk without collapsing.
Cool completely before soaking: Prevents excess liquid from seeping too fast.
Pour gradually: Gives time for even absorption.
Chill after soaking: Firms up texture before slicing.

Can I Make Pumpkin Tres Leches Cake Without Eggs?

Yes, egg-free versions are possible with substitutes.

Use applesauce or yogurt: About ¼ cup per egg.
Add extra baking powder: Helps cake rise without eggs.
Avoid overmixing: Keeps sponge light and airy.

What’s The Best Pan Size For Baking Pumpkin Tres Leches Cake?

Pan size affects soaking and serving.

Use 9×13-inch pan: Perfect for even baking and milk absorption.
Try 8×8 or 9×9 for smaller batches: Adjust baking time accordingly.

Can I Make Pumpkin Tres Leches Cake Gluten-Free?

Yes, it can be made without regular flour.

Use gluten-free all-purpose flour: Works as a direct swap.
Check baking time: Gluten-free cakes can bake faster.

How Do You Prevent Pumpkin Tres Leches Cake From Falling Apart When Slicing?

Firm cake and careful cutting make all the difference.

Chill well before slicing: Cold cake holds its shape better.
Use a warm, damp knife: Gives cleaner cuts.
Wipe between slices: Prevents dragging cream or crumbs.

Can You Freeze Pumpkin Tres Leches Cake?

Yes, but timing matters.

Freeze without topping: Add whipped cream after thawing.
Wrap tightly: Use plastic wrap and foil to prevent freezer burn.
Thaw in fridge: Keeps texture soft and fresh.