Pumpkin Tres Leches is a fall twist on our easy Tres Leches recipe!
This cake starts with a soft pumpkin-spiced cake, then you poke holes and pour the three-milk mixture over the top so it soaks in and turns unbelievably moist. It’s then topped with homemade whipped cream and sprinkled with cinnamon on top. Yes, it’s incredibly delicious!
We love this one for Thanksgiving, fall parties, or anytime we need a make-ahead dessert. Let it chill for a few hours, top with whipped cream right before serving, and you’ve got a crowd-pleaser that disappears fast.
For more great fall treats, check out our Pumpkin Dump Cake, Pumpkin Bars, and Pumpkin Delight.
Why you’ll love it + Why it works:
- Fall flavor. Classic tres leches texture with cozy pumpkin spice flavor.
- Party perfect. Make-ahead dessert that’s perfect for holidays and parties.
- Poke holes help absorption. The milk mixture soaks evenly throughout the cake instead of pooling.
- Chill time sets the texture. Refrigerating gives the cake time to fully absorb the milks and slice cleanly.
Pumpkin Tres Leches Ingredients
- Yellow cake mix (1 box, 15.25-ounces): Easy shortcut base that bakes up soft and reliable.
- Sugar (⅓ cup): Adds a little extra sweetness to balance the pumpkin and spices.
- Vegetable oil (½ cup): Keeps the cake moist and tender.
- Eggs (4): Adds structure so the cake holds up after soaking.
- Pumpkin puree (15 ounces): Adds pumpkin flavor and moisture.
- Pumpkin pie spice (2 teaspoons): Gives classic fall spice flavor throughout the cake.
- Vanilla (1 teaspoon): Adds warmth and boosts flavor.
- Evaporated milk (12 ounces): Adds creamy richness to the soak.
- Sweetened condensed milk (14 ounces): Adds sweetness and helps create the classic tres leches texture.
- Half and half (⅓ cup): Adds extra richness and rounds out the milk mixture.
- Heavy whipping cream (2 cups): Whips into a fluffy topping.
- Powdered sugar (½ cup): Sweetens and helps stabilize the whipped cream slightly.
- Vanilla (1 teaspoon): Adds flavor to the topping.
- Pumpkin spice seasoning: Adds a pretty finish and extra fall flavor on top.
How to Make Pumpkin Tres Leches
PREP. Preheat oven to 350°F. Grease a 9×13 baking pan with cooking spray.
COMBINE. In a large mixing bowl, combine cake mix, sugar, oil, eggs, pumpkin puree, pumpkin pie spice and vanilla. Beat with an electric mixer until smooth and combined. Pour batter into the prepared pan, smooth the top, and bake for 38-40 minutes, or until a toothpick comes out clean.
Let the cake cool for at least 30 minutes, then poke holes all over the cake with a bamboo skewer.
In a large bowl, combine evaporated milk, sweetened condensed milk, and half and half. Slowly pour over the cake, making sure to get in all the holes.
CHILL. Top cake with plastic wrap and refrigerate for at least 3 hours.
TOPPING. Before serving, make the whipped topping. In a large bowl, whip cream with sugar and vanilla with an electric mixer or a stand mixer. Mix until soft peaks form, then spoon and spread over the cake. Sprinkle with pumpkin spice or cinnamon before serving.
Kristyn’s Recipe Tips
- Let the cake cool before poking holes so it doesn’t fall apart.
- Poke holes evenly all over so the milk mixture soaks in consistently.
- Pour the milk mixture slowly, giving it time to absorb.
- Chill at least 3 hours, overnight is even better for the best texture.
- Top with whipped cream right before serving for the freshest look.
Pumpkin Tres Leches Recipe
Video
Ingredients
- 1 (15.25-ounce) package yellow cake mix
- ⅓ cup sugar
- ½ cup vegetable oil
- 4 eggs
- 1 (15-ounce) can pumpkin puree
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla
Milk Mixture:
- 1 (12-ounce) can evaporated milk
- 1 (14-ounce) can sweetened condensed milk
- ⅓ cup half and half
Whipped Cream
- 2 cups heavy whipping cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- Pumpkin spice seasoning
Instructions
- Preheat oven to 350°F. Grease a 9×13 baking pan with cooking spray.
- In a large mixing bowl, combine cake mix, sugar, oil, eggs, pumpkin puree, pumpkin pie spice and vanilla. Beat with an electric mixer until smooth and combined. Pour batter into the prepared pan, smooth the top, and bake for 38-40 minutes, or until a toothpick comes out clean.
- Let the cake cool for at least 30 minutes, then poke holes all over the cake with a bamboo skewer.
- In a large bowl, combine evaporated milk, sweetened condensed milk, and half and half. Slowly pour over the cake, making sure to get in all the holes.
- Top cake with plastic wrap and refrigerate for at least 3 hours.
- Before serving, make the whipped topping. In a large bowl, whip cream with sugar and vanilla with an electric mixer or a stand mixer. Mix until soft peaks form, then spoon and spread over the cake. Sprinkle with pumpkin spice or cinnamon before serving.
Notes
- Let the cake cool before poking holes so it doesn’t fall apart.
- Poke holes evenly all over so the milk mixture soaks in consistently.
- Pour the milk mixture slowly, giving it time to absorb.
- Chill at least 3 hours, overnight is even better for the best texture.
- Top with whipped cream right before serving for the freshest look.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
This cake is best made the day before, then topped with whipped cream before serving.
Cover and refrigerate for up to 4 days. Not recommended once soaked, the texture changes after thawing.
