Go Back

Pumpkin Tres Leches Cake

Pumpkin tres leches cake pairs a tender, cinnamon-spiced pumpkin cake with a rich three-milk soak and a chilled whipped cream topping. Bake it in a 9x13-inch dish, then refrigerate for at least 4 hours so the cake absorbs the milk mixture.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Cooling and chilling 5 hours
Total Time 5 hours 55 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Mexican
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

For the cake
  • 1 cooking spray
  • 2 cups all-purpose flour
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 1 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 0.25 tsp ground nutmeg
  • 0.5 tsp kosher salt
  • 4 eggs large
  • 1 cup granulated sugar
  • 0.5 cup light brown sugar packed
  • 1 cup pumpkin puree canned
  • 0.5 cup neutral oil such as vegetable or canola
  • 1 tsp vanilla extract
For the tres leches soak
  • 1 can (12 oz) evaporated milk
  • 1 can (14 oz) sweetened condensed milk
  • 1 cup whole milk
For the topping
  • 2 cups heavy cream chilled
  • 0.25 cup powdered sugar
  • 1 tsp vanilla extract

Equipment

  • 1 9x13-inch baking dish

Method
 

Bake the cake
  1. Heat the oven to 350°F and coat a 9x13-inch baking dish with cooking spray.
  2. Whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt in a medium bowl.
  3. Whisk the eggs with the granulated sugar and brown sugar in a large bowl until smooth, then whisk in the pumpkin, oil, and vanilla; fold in the flour mixture just until no dry streaks remain.
  4. Spread the batter in the prepared dish and bake for 30 to 35 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  5. Cool the cake completely in the dish, about 1 hour.
Soak the cake
  1. Whisk together the evaporated milk, sweetened condensed milk, and whole milk in a medium bowl.
  2. Pierce the cooled cake all over with a skewer.
  3. Pour the milk mixture evenly over the cake and refrigerate for at least 4 hours.
Finish the cake
  1. Beat the heavy cream, powdered sugar, and vanilla in a large bowl until medium-stiff peaks form.
  2. Spread the topping over the chilled cake and serve.

Notes

For the neatest slices, chill the cake for the full soaking time before adding the topping. Store covered in the refrigerator for up to 4 days; freezing is not recommended because the cream topping and milk-soaked texture may change. For a gluten-free variation, use a cup-for-cup gluten-free flour blend.