My festive Pumpkin Tres Leches Cake recipe is bursting at the seams with sweet, creamy, warmly spiced goodness. If you’re looking for a fun update to your holiday dessert table, this is it!

slice of pumpkin tres leches cake on a round orange and ecru plate with a silver fork taking a bite out of it and a brown coffee mug in the background.

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I’m a sucker for a classic tres leches cake. In fact, I love it so much that a special recipe is in the first Muy Bueno cookbook. While there are tons of iterations based on the classic Mexican “poke cake,” this pumpkin pie-inspired version is my favorite for fall. 

What is pumpkin tres leches cake?

Classic tres leches cake is a cherished Latin American dessert made with a soft sponge cake soaked in a luscious blend of three milks—evaporated milk, sweetened condensed milk, and your choice of milk (I used coconut milk in this recipe). In this festive twist, the cake is infused with warm spices like cinnamon, ginger, cloves, and pumpkin, then topped with a dollop of homemade whipped cream. It’s even more delicious than pumpkin pie!

Want even more tres leches inspiration? Check out my mango tres leches and mocha tres leches cake next!

Why You’ll Love This Tres Leches Pumpkin Cake Recipe

  • It’s like pumpkin pie, but even better!
  • Baked in a casserole pan, this moist pumpkin cake is perfect for feeding a crowd.
  • Most of the ingredients are pantry staples!
  • It’s a fun twist on classic holiday desserts, offering familiar flavors with a fresh spin.

Ingredients & Substitutions 

The complete list of ingredients, quantities, and instructions can be found in the printable recipe card below.

  • All-Purpose Flour – Plain white flour is all you need to make a deliciously fluffy cake.
  • Baking Powder – Not to be confused with baking soda, this powdered leavener helps our sponge cake rise to light, tender perfection.
  • Ground Cinnamon, Ginger & Cloves – For adding the “spice” in our pumpkin spice tres leches cake! Feel free to swap in premixed pumpkin pie spice if you prefer.
  • Separated Eggs – The yolks add richness, while whipped whites add levity. Please note that liquid egg whites will not whip. Make sure you’re using whole large eggs that you separate yourself.
  • Granulated Sugar – You can use an equal amount of pure cane sugar if you prefer a less-processed option.
  • Pure Vanilla Extract – For adding aromatic warmth. I always recommend Mexican vanilla extra for the best flavor.
  • Pure Pumpkin Purée – Make sure you’re reaching for 100% pure pumpkin, NOT canned pumpkin pie filling. 
  • Cream of Tartar – This white powder is also known as tartaric acid and is commonly added to egg whites for whipping into a stable meringue. (The added stability helps it stay airy even while folding into a heavier batter.) No cream of tartar, just omit, but be sure you whip up stiff peaks!
  • Evaporated Milk & Sweetened Condensed Milk – These two canned milks form the backbone of tres leches.
  • Coconut Milk – For the creamiest mouthfeel, I recommend using canned full-fat coconut milk that has been shaken well. Feel free to replace with your milk of choice.
  • Heavy Cream – Also known as “double cream” across the pond, heavy cream has at least 36% milk fat which gives it a lovely richness and a sturdy whip. You can also use whipping cream, which ranges from 30-36%.
flat lay shot of the ingredients needed to make the pumpkin sponge cake measured into bowls on an orange plaid table.
ingredients for making the pumpkin tres leches milk mixture measured out into bowls on an orange plaid table.

How to Make Pumpkin Tres Leches Cake

Step 1: Prep & Dry Ingredients. Preheat oven to 350 degrees F. Grease a 9×13-inch baking pan. In a large mixing bowl combine flour, baking powder, salt, cinnamon, ginger, and cloves.

Step 2: Egg Yolk Mixture. In a small bowl beat the egg yolks with ¾ cup of sugar on high until light yellow in color. Mix in the vanilla, evaporated milk, and pumpkin. Pour the egg yolk mixture into the flour mixture and mix these gently until combined.

closeup shot of pumpkin tres leches cake batter in a blue and white mixing bowl with the beaters of an electric mixer submerged.

Step 3: Beat Egg Whites. In a medium bowl, beat the egg whites on high until you have soft peaks. Add cream of tartar and ¼ cup sugar and beat on high until stiff peaks form. Gently fold egg whites into the batter.

blue and white mixing bowl filled with egg whites whipped into a stiff meringue.
dollop of egg whites added to the pumpkin tres leches cake batter.
tres leches cake batter after folding in the egg whites; it's lighter in color and consistency.

Step 4: Bake. Pour the batter into prepared pan and spread out until batter looks even. Bake for 25 to 30 minutes. Check to make sure cake is ready by inserting a toothpick into the center of the cake. If the toothpick comes out clean it’s ready. Remove from the oven and let cool for about 20 minutes.

white 9x13 baking dish filled with raw cake batter.
white 9x13 baking dish with the pumpkin sponge cake after baking.

Step 5: Poke Cake. While the cake is still warm, pierce it all over with a fork making sure you pierce the edges. This will allow the tres leches mixture to soak into the cake when you pour it over.

closeup shot showing the pumpkin sponge cake has been poked all over with thin holes for the tres leches to soak in.

Step 6: Tres Leches Mixture. Whip together the evaporated milk, sweetened condensed milk, coconut milk, and pumpkin. Measure out 1 cup of tres leches to save for later. 

turquoise and tan mixing bowl with the pumpkin tres leches milk mixture ingredients and an orange whisk.
flat lay shot of the 9x13 after the tres leches mixture was poured on top of the cake.

Step 7: Soak Cake. Slowly pour the remaining tres leches over the entire cake. Make sure to get around the edges. Do not worry about the puddling of the milk mixture; the sponge cake will absorb it in about 30 minutes. Save the rest of the milk mixture in the refrigerator for later. Cover the cake with lid, place in the refrigerator, and chill for at least 4 hours or overnight.

Step 8: Make Whipped Cream. Up to 2 hours before serving, whip the cold whipping cream and sugar in a large mixing bowl. Mix on high until fluffy, about 1 to 2 minutes. Reserve in covered container in the refrigerator until ready to use. (Depending how long you leave it in the fridge, you may need to rewhip.)

closeup shot of a stand mixer whisking a bowl of whipped cream.
corner of a white 9x13 casserole dish filled with pumpkin tres leches cake that has been frosted with whipped cream and dusted in pumpkin spice.

Step 9: Serve & Enjoy! Top cake with whipped cream and sprinkle with ground cinnamon or pumpkin pie spice. For each serving, ladle a tablespoon of the reserved milk mixture onto a serving plate, then place a piece of cake on top.

square slice of pumpkin tres leches cake on a tan plate with an orange rim on top of a white napkin on top of an orange plaid tablecloth.

Optional Variations 

This recipe has not been tested with all of these substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!

  • Dairy-Free – Love creamy things, but they don’t love you back? Feel free to use plant-based condensed milk and evaporated milk, and either vegan whipping cream or cold coconut cream to keep all the tres leches charm—without the digestive distress. 
  • Gluten-Free – While I haven’t tried making this cake recipe gluten-free, my pumpkin tres leches flan recipe is an excellent, similarly-spiced alternative! 

Serving & Topping Suggestions 

Over the years, this flavorful pumpkin tres leches dessert recipe has become a family favorite for Thanksgiving. 

It is delicious served cold from the fridge with a hot cup of café de olla or, for all my fellow pumpkin lovers, a pumpkin spice latte. The way I see it, double pumpkin is never a bad thing! If you’re celebrating with a boozy buzz, try pairing it with kahlua café or spiced mulled wine instead. 

Expert Tips & Tricks

  • Eggs First – Eggs are easier to separate directly from the fridge, while they’re still nice and cold—the chill helps hold the yolks together. That said, room temperature egg whites whip better than cold ones. Separate your eggs at the beginning when you assemble your other ingredients so you can let the whites “age” for a few minutes.
  • Save Some Milk – Be sure to save some of the tres leches mixture for serving!
  • Pour When It’s Warm – Make sure to drizzle the tres leches mixture on top of the perforated cake while it is still warm—this helps it absorb every drop! When you pour the milk mixture over the cake, it might seem like way too much liquid, but don’t worry. As it chills in the fridge, the cake will soak up almost all of it.

Storage Instructions

  • Leftover pumpkin spice tres leches cake and the accompanying milk mixture can be kept in covered (preferably airtight) containers in the fridge for up to 3 days.
  • I don’t recommend freezing this cake.

Frequently Asked Questions

What kind of cake is tres leches? What makes it special?

Traditionally speaking, tres leches cake is made with a light and airy sponge cake base. While there are many varieties of sponge cake, this is like a chiffon cake thanks to the inclusion of whipped egg whites. The thing that makes tres leches special, though, is the fact that after baking it is soaked in a sweet mixture of 3 types of milk. This gives it a luxuriously rich, milky texture—its signature.

How long do you let pumpkin tres leches cake soak?

While the tres leches mixture should soak in within about 30 minutes, I recommend letting it chill in the fridge for a minimum of 4 hours to achieve the proper consistency. 

Why did my tres leches cake collapse?

Uh-oh! That depends—there could be a few different reasons: 
A.) You overmixed the batter, deflating the egg whites. 
B.) You used a pan that was too small, so the cake collapsed under its own weight. 
C.) You didn’t preheat the oven, or opened the oven door in the middle of baking. 
D.) You didn’t pour the milk mixture evenly over the top, so some pockets got extra soggy and collapsed.

Why is my tres leches cake dry?

Since we’re soaking the cake in a milk mixture after baking, it shouldn’t be totally dry. But if it’s drier than you’re used to, it could be several things:
A.) You overmixed the batter which deflated the egg whites, leading to a dense cake that isn’t able to absorb as much liquid. 
B.) You overbaked the cake, causing it to dry out. As a result, when you added the milk mixture, it was extra thirsty and soaked up more than it would have otherwise. 
C.) You added too much flour, which makes the cake denser and drier. I recommend you use the spoon & sweep method to prevent this mishap!
D.) You didn’t add enough of the milk mixture, didn’t let it soak long enough, or tried adding the milk mixture after the cake had already completely cooled. 

More Fall Dessert Recipes With A Mexican Twist

If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #muybuenocooking.

slice of pumpkin tres leches cake on a round orange and ecru plate with a silver fork taking a bite out of it and a brown coffee mug in the background.

Pumpkin Tres Leches Cake

5 (10 ratings)
This cake’s light and airy texture is similar to this classic tres leches cake, but in this festive variation, it is spiced with cinnamon, ginger, cloves, and pumpkin and is served with a dollop of homemade whipped cream. It’s even yummier than pumpkin pie!
Print Pin Rate
Yield: 18 servings
Prep Time: 25 minutes
Cook Time: 30 minutes
Chill: 4 hours
Total Time: 4 hours 55 minutes

Ingredients

Cake:

Tres Leches:

Whipped Cream:

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Instructions 

Make cake:

  • Preheat oven to 350 degrees F. Grease a 9×13-inch baking pan.
  • In a large mixing bowl combine flour, baking powder, salt, cinnamon, ginger, and cloves.
  • In a small bowl beat the egg yolks with ¾ cup of sugar on high until light yellow in color. Mix in the vanilla, evaporated milk, and pumpkin. Pour the egg mixture into the flour mixture and mix these gently until combined.
  • In a medium bowl, beat the egg whites on high until you have soft peaks. Add cream of tartar and ¼ cup sugar and beat on high until stiff peaks form. Gently fold egg whites into the batter.
  • Pour the batter into prepared pan and spread out until batter looks even. Bake for 25 to 30 minutes. Check to make sure cake is ready by inserting a toothpick into the center of the cake. If the toothpick comes out clean it’s ready. Remove from the oven and let cool for about 20 minutes.
  • While the cake is still warm, pierce it all over with a fork making sure you pierce the edges. This will allow the tres leches to drain into the cake when you pour it over.

Make Tres Leches:

  • Whip together the evaporated milk, sweetened condensed milk, coconut milk, and pumpkin.
  • Reserve 1 cup of tres leches and slowly pour the remaining tres leches over the entire cake. Make sure to get around the edges. Do not worry about the puddling of the milk mixture; the sponge cake will absorb it in about 30 minutes. Save the rest of the milk mixture in the refrigerator for later. Cover the cake with lid, place in the refrigerator, and chill for at least 4 hours or overnight.

Make whipped cream:

  • Put the cold whipping cream and sugar in a large mixing bowl and mix on high until fluffy, about 1 to 2 minutes. Reserve in covered container in the refrigerator until ready to use.

To serve:

  • Top cake with whipped cream and sprinkle with ground cinnamon or pumpkin pie spice. For each serving, ladle a tablespoon of the reserved milk mixture onto a serving plate, then place a piece of cake on top.

Notes

This dessert is delicious served cold with a cup of hot coffee or a pumpkin spice latte. 
Expert Tips
  • Eggs First – Eggs are easier to separate directly from the fridge, while they’re still nice and cold—the chill helps hold the yolks together. That said, room temperature egg whites whip better than cold ones. Separate your eggs at the beginning when you assemble your other ingredients so you can let the whites “age” for a few minutes.
  • Save Some Milk – Be sure to save some of the tres leches mixture for serving!
  • Pour When It’s Warm – Make sure to drizzle the tres leches mixture on top of the perforated cake while it is still warm—this helps it absorb every drop! When you pour the milk mixture over the cake, it might seem like way too much liquid, but don’t worry. As it chills in the fridge, the cake will soak up almost all of it.
Storage Instructions
  • Leftover pumpkin spice tres leches cake and the accompanying milk mixture can be kept in covered (preferably airtight) containers in the fridge for up to 3 days.
  • I don’t recommend freezing this cake.
Calories: 244kcal, Carbohydrates: 23g, Protein: 4g, Fat: 15g, Saturated Fat: 10g, Cholesterol: 79mg, Sodium: 68mg, Potassium: 199mg, Fiber: 1g, Sugar: 17g, Vitamin A: 1276IU, Vitamin C: 1mg, Calcium: 108mg, Iron: 1mg
Author: Yvette Marquez
Course: Dessert
Cuisine: Mexican

Disclosure: Recipe developed for Princess House