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Best Pumpkin Tres Leches Cake Recipe (Easy & Perfect)

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A light and airy pumpkin tres leches cake soaked in a sweet, creamy milk mixture, topped with whipped cream and cinnamon. This easy fall dessert is perfect for Thanksgiving, Halloween, or any cozy gathering.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (spooned and leveled)
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt
  • 5 large eggs, separated (room temperature)
  • 1 cup granulated sugar, divided
  • 1 teaspoon vanilla extract
  • ¾ cup pumpkin puree (not pumpkin pie filling)
  • ⅓ cup whole milk, room temperature
  • 1 can (12 oz) evaporated milk
  • 1 can (14 oz) sweetened condensed milk
  • ¾ cup heavy cream (or whole milk for lighter version)
  • ½ teaspoon vanilla extract
  • ¼ teaspoon ground cinnamon (optional)
  • 2 cups heavy whipping cream
  • 3 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • Ground cinnamon for dusting

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch pan with butter or non-stick spray, then lightly dust with flour. Tap out excess.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
  3. Separate eggs, placing whites in a clean, dry bowl and yolks in a large mixing bowl.
  4. Beat egg whites on medium speed until foamy, about 1 minute. Gradually add ¼ cup sugar, then increase to high speed. Beat until stiff, glossy peaks form, about 3-4 minutes. Set aside.
  5. In the large bowl with yolks, add remaining ¾ cup sugar and beat on high speed until thick and pale yellow, about 2-3 minutes. Add vanilla, pumpkin puree, and whole milk; mix until combined.
  6. Gradually add dry ingredients to yolk mixture, mixing on low speed just until incorporated. Do not overmix.
  7. Gently fold about a third of the whipped egg whites into the batter to lighten it. Then add remaining whites and fold with a spatula using a gentle, sweeping motion until no white streaks remain.
  8. Pour batter into prepared pan and spread evenly. Bake for 25-30 minutes, until top is golden brown and a toothpick inserted in center comes out clean or with a few moist crumbs.
  9. Let cake cool in pan on a wire rack for 20 minutes, then run a knife around edges and invert onto a large rimmed plate or baking sheet. Cool completely, about 1 hour.
  10. In a medium bowl, whisk together evaporated milk, sweetened condensed milk, heavy cream, vanilla, and cinnamon until smooth.
  11. Using a fork or skewer, poke holes all over the cooled cake about every inch. Pour milk mixture slowly and evenly over the cake, starting from edges and working toward center. Let it soak in between pours.
  12. Cover cake with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  13. When ready to serve, beat heavy cream, powdered sugar, and vanilla until stiff peaks form. Spread over chilled cake. Dust with cinnamon.
  14. Slice and serve cold.

Notes

For best results, chill overnight. Use room temperature eggs for maximum volume. Do not overmix the batter after adding flour. Poke holes generously with a fork for even soaking. Pour milk mixture slowly to allow absorption. Store covered in refrigerator for up to 5 days. Freeze unsoaked cake for up to 3 months.

Nutrition

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

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