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Pumpkin tres leches cake sliced and served on a white plate.
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Pumpkin Tres Leches Recipe

Pumpkin Tres Leches is a moist pumpkin spice cake soaked in three milks and topped with fluffy whipped cream, an easy make ahead dessert.
Course: Dessert
Cuisine: American
Servings: 15
Author: Kristyn Merkley

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 9x13 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

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.
Make ahead of time. This cake is best made the day before, then topped with whipped cream before serving. 
Store. Cover and refrigerate for up to 4 days. Not recommended once soaked, the texture changes after thawing.

Nutrition

Calories: 167kcal | Carbohydrates: 10g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.005g | Cholesterol: 81mg | Sodium: 29mg | Potassium: 57mg | Fiber: 0.04g | Sugar: 10g | Vitamin A: 560IU | Vitamin C: 0.3mg | Calcium: 36mg | Iron: 0.3mg