For an extra layer of flavor, consider adding a tablespoon of rum or bourbon to the tres leches mixture. Ensure the butter is properly softened to achieve a smooth and creamy cake batter. Do not overbake the cake, as it will continue to moisten as it absorbs the milk mixture. For a decorative touch, pipe the whipped topping instead of spreading it.
Pumpkin Tres Leches Cake
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PREP TIME20 mins
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COOK TIME55 mins
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TOTAL TIME2 hrs 30 mins
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SERVING12 People
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VIEWS7
Embrace the autumnal flavors with this exceptionally moist Pumpkin Tres Leches Cake. Infused with warm spices and drenched in a luscious three-milk mixture, this dessert is a symphony of textures and tastes, perfect for any celebration or cozy gathering.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate80 g
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Cholesterol126 mg
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Fiber2 g
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Protein10 g
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Saturated Fat19 g
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Sodium688 mg
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Sugar53 g
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Fat30 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish. (5 minutes)
02
StepIn a large bowl, cream together the sugar and butter with an electric mixer until light and fluffy. Beat in eggs one at a time, then stir in the pumpkin puree, sour cream, and vanilla extract. (10 minutes)
03
StepIn a separate medium bowl, whisk together the flour, baking soda, cinnamon, salt, nutmeg, cloves, and ginger. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix. (5 minutes)
04
StepPour batter into the prepared baking dish and bake for 55 to 60 minutes, or until a wooden skewer inserted into the center comes out clean. (60 minutes)
05
StepLet the cake cool in the pan for 15 to 20 minutes. (20 minutes)
06
StepWhile the cake is cooling, prepare the tres leches mixture: In a medium bowl, whisk together the evaporated milk, half-and-half, and sweetened condensed milk until well combined. (5 minutes)
07
StepUsing a straw or fork, poke holes all over the surface of the cooled cake. Slowly pour the tres leches mixture evenly over the cake, allowing it to soak in. (10 minutes)
08
StepCover the cake with plastic wrap and refrigerate for at least 1 hour, or preferably overnight, to allow the cake to fully absorb the milk mixture. (60 minutes to overnight)
09
StepBefore serving, frost the top of the cake with whipped topping and sprinkle with a pinch of cinnamon. (5 minutes)
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RECIPE REVIEWS
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Ezequiel Franey
Jul 1, 2025I was a bit hesitant to try this recipe because I'm not a huge fan of pumpkin, but I was pleasantly surprised! The cake was not overly sweet, and the pumpkin flavor was subtle but noticeable.
Cristina Bailey
Jun 30, 2025I made this cake for my friend's birthday, and it was so delicious! The recipe was easy to follow, and the cake came out perfectly.
Rodger Jenkinsbeahan
Jun 28, 2025This cake was a huge hit at our Thanksgiving dinner! Everyone loved the pumpkin spice flavor and how moist it was.
Taya Schmitt
Jun 28, 2025This is the best tres leches cake I've ever had! The pumpkin adds a unique twist that makes it even more special.
Rosina Flatley
Jun 27, 2025I've made this cake several times, and it always turns out great. It's my go-to recipe for fall gatherings.