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Best Easy Pumpkin Tres Leches Cake Recipe for Fall

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This ultra-moist, milk-soaked sponge cake combines the warm flavors of pumpkin and fall spices with the classic tres leches method. It’s a make-ahead friendly dessert that’s perfect for Thanksgiving or any fall gathering.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 4 large eggs, at room temperature
  • ¾ cup (150g) granulated sugar
  • ½ cup (120ml) pumpkin puree
  • 1 teaspoon vanilla extract
  • ⅓ cup (80ml) whole milk, at room temperature
  • 1 can (12 oz / 354ml) evaporated milk
  • 1 can (14 oz / 396ml) sweetened condensed milk
  • ½ cup (120ml) heavy cream
  • ½ teaspoon vanilla extract
  • ¼ teaspoon ground cinnamon
  • 1 ½ cups (360ml) heavy whipping cream
  • 2 tablespoons powdered sugar
  • ½ teaspoon vanilla extract
  • Ground cinnamon, for dusting

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your 9×13-inch baking dish with butter or non-stick spray.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
  3. In a large bowl, beat the eggs and granulated sugar on high speed for 4-5 minutes until thick, pale yellow, and ribbon-like.
  4. Reduce mixer speed to low and add the pumpkin puree and vanilla extract. Mix just until combined.
  5. With the mixer on low, alternately add the flour mixture and milk, starting and ending with the flour. Mix until just combined.
  6. Pour the batter into the prepared dish and spread evenly. Tap the dish gently on the counter to release air bubbles.
  7. Bake for 25-30 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Let cool in the pan on a wire rack for 15-20 minutes.
  8. Poke holes all over the warm cake with a toothpick, skewer, or fork, going all the way to the bottom.
  9. In a large measuring cup or bowl, whisk together the evaporated milk, sweetened condensed milk, heavy cream, vanilla extract, and cinnamon.
  10. Slowly pour the milk mixture over the cake, starting at the edges and working inward. Cover and refrigerate for at least 4 hours, preferably overnight.
  11. When ready to serve, whip the heavy whipping cream, powdered sugar, and vanilla extract in a chilled bowl until stiff peaks form.
  12. Spread the whipped cream over the chilled cake and dust generously with ground cinnamon.

Notes

For best results, use canned pumpkin puree (not pumpkin pie filling). Homemade puree should be strained to remove excess moisture. The cake gets better after a day in the fridge. Serve cold.

Nutrition

Keywords: pumpkin tres leches cake, fall dessert, pumpkin cake, tres leches, easy pumpkin recipe, Thanksgiving dessert

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