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Easy Pumpkin Tres Leches Cake: Best Fall Dessert

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This easy pumpkin tres leches cake is the perfect fall dessert—a light and airy pumpkin sponge soaked in a creamy, cinnamon-spiced milk mixture, topped with billowy whipped cream. It’s a nostalgic, crowd-pleasing treat that’s surprisingly simple to make.

Ingredients

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  • 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 ginger
  • ¼ teaspoon ground nutmeg (freshly grated if you have it)
  • ¼ teaspoon ground cloves
  • ⅛ teaspoon black pepper
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • ½ cup whole milk, room temperature
  • 1 can (12 ounces) evaporated milk
  • 1 can (14 ounces) sweetened condensed milk
  • ½ cup heavy cream
  • ½ teaspoon vanilla extract
  • ¼ teaspoon ground cinnamon
  • 1 ½ cups heavy cream, cold
  • 3 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 pan with butter or non-stick spray.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, black pepper, and salt. Set aside.
  3. In a large bowl, beat the softened butter and granulated sugar together with a hand mixer on medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl halfway through.
  4. Add the eggs one at a time, beating well after each addition. Then add the vanilla extract and beat until combined.
  5. Add the pumpkin puree and beat on low speed until just combined.
  6. With the mixer on low speed, add the dry ingredients in three additions, alternating with the whole milk. Start and end with the dry ingredients. Mix until just combined after each addition. Use a rubber spatula to give it a final fold from the bottom up.
  7. Pour the batter into the prepared pan and spread it evenly. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Let the cake cool in the pan on a wire rack for 15 minutes.
  8. While the cake is still warm (but not hot), use a fork or a skewer to poke holes all over the surface. Poke about 50 to 60 holes, covering every inch of the cake.
  9. In a large liquid measuring cup or a bowl, whisk together the evaporated milk, sweetened condensed milk, heavy cream, vanilla extract, and ground cinnamon until smooth.
  10. Slowly pour the milk mixture over the warm cake, starting at the edges and working your way to the center. Go slowly, letting the cake absorb the liquid before adding more.
  11. Cover the pan with plastic wrap and refrigerate for at least 4 hours, but preferably overnight.
  12. When you’re ready to serve, pour the cold heavy cream into a chilled bowl. Add the powdered sugar and vanilla extract. Beat with a hand mixer on medium-high speed until soft peaks form.
  13. Spread or pipe the whipped cream over the top of the chilled cake. Dust generously with ground cinnamon. Cut into squares and serve cold.

Notes

Don’t overbake the sponge—start checking at 22 minutes. Pour the milk mixture while the cake is still warm for better absorption. Poke holes deeply and evenly. Chill for at least 4 hours, preferably overnight. Serve cold and keep refrigerated. For a dairy-free version, use oat milk, vegan butter, coconut milk, sweetened condensed coconut milk, and coconut cream. For a gluten-free version, use a 1:1 gluten-free flour blend with xanthan gum.

Nutrition

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

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