5 from 45 votes
Pumpkin Tres Leches Cake Recipe
Pumpkin Tres Leches Cake blends the flavors of pumpkin and traditional tres leches by incorporating pumpkin puree and pumpkin spices into a delicate, airy cake. After baking, the cake is soaked in a mixture of three milks—whole milk, sweetened condensed milk, and heavy cream—infusing it with moisture and a rich, creamy texture. The cake is topped with whipped cream and a sprinkle of cinnamon or pumpkin pie spice for additional warmth and sweetness.
Prep Time
20 mins
Cook Time
18 mins
Total Time
38 mins
Servings:
1
(9x13-inch) cake
Calories:
450 kcal
Course:
Dessert
Ingredients
Wet Mix:
- 5 egg separated, large
- 1 1/2 cups granulated sugar divided, white
- 1 1/4 cups pumpkin puree pure
- 1 1/2 teaspoons vanilla extract pure
Dry Mix:
- 1 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1 tablespoon pumpkin spice store-bought or homemade pumpkin pie spice
- 1/2 teaspoon kosher salt
The three milks:
- 1 cup milk whole
- 1 (14-ounce can) sweetened condensed milk
- 1/4 cup heavy cream
- Whipped Cream for topping
- 1/2 teaspoon ground cinnamon for topping, or pumpkin pie spice
Instructions
- Preheat the oven to 350 degrees. Grease a 9x13 cake pan and set aside.
- Add the egg whites and 3/4 cup sugar to the bowl of a stand-up mixer (with the whisk attachment) and beat on high until stiff peaks about 3 to 4 minutes. Scoop it out and put it into another bowl.
- Place the bowl back on the stand-up mixer (no need to clean it out) and add the remaining 3/4 cup sugar and egg yolks. Beat until pale yellow and double in volume. Next, mix in the pumpkin puree and vanilla.
- Place a sieve atop the bowl on the stand-up mixer and sift in the flour, baking powder, pumpkin spice and salt. Mix until just combined.
- Fold in the egg whites until you no longer see any speckles of remaining egg white.
- Pour the batter into the prepared 9x13 cake pan and transfer to the oven to bake for 15 to 18 minutes, until a skewer when inserted into the center comes out clean. Let cool completely in the pan before proceeding with the rest of the recipe.
- In a large measuring cup, add whole milk, sweetened condensed milk and heavy cream. Whisk until combined. Using a skewer, create little holes on the top of the cake. Pour the milk mixture over the cake (it may seem like a lot but it will absorb!). Transfer to the fridge to 2 to 3 hours, ideally overnight.
- Just before serving, top the cake with fluffy whipped cream and dust with cinnamon or pumpkin pie spice. Slice and serve.
Cup of Yum
Notes
- Expect the cake to shrink slightly after baking; this is normal.
- Pouring the milk mixture may seem excessive initially, but the cake will absorb it as it chills.
- Ensure the cake cools completely before soaking to prevent it from breaking apart.
Nutrition Information
Serving
12g
Calories
450kcal
(23%)
Carbohydrates
32g
(11%)
Protein
3g
(6%)
Fat
4g
(6%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
2g
(10%)
Trans Fat
0.1g
(5%)
Cholesterol
23mg
(8%)
Sodium
34mg
(1%)
Potassium
43mg
(1%)
Fiber
2g
(8%)
Sugar
14g
(28%)
Vitamin A
45IU
(1%)
Vitamin C
15mg
(17%)
Calcium
45mg
(5%)
Iron
19mg
(106%)
Nutrition Facts
Serving: 1 (9x13-inch) cake
Amount Per Serving
Calories 450
% Daily Value*
| Serving | 12g | |
| Calories | 450kcal | 23% |
| Carbohydrates | 32g | 11% |
| Protein | 3g | 6% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 23mg | 8% |
| Sodium | 34mg | 1% |
| Potassium | 43mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 14g | 28% |
| Vitamin A | 45IU | 1% |
| Vitamin C | 15mg | 17% |
| Calcium | 45mg | 5% |
| Iron | 19mg | 106% |
* Percent Daily Values are based on a 2,000 calorie diet.