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Pumpkin Tres Leches Cake

This pumpkin tres leches recipe includes perfectly moist and spiced sponge cake topped with whipped cream and pumpkin pie spice!

Prep Time
2 hrs
Cook Time
mins
Total Time
2 hrs 35 mins
Servings: 12 servings
Calories: 471 kcal
Course: Dessert
Cuisine: Mexican

Ingredients

For the cake
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoons ground cinnamon
  • 1 ½ teaspoons pumpkin pie spice
  • ¼ teaspoon salt
  • 1 (15-oz) can pumpkin puree
  • 4 eggs
  • 1 cups granulated sugar
  • ¾ cups vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup whole milk
  • 8 ounces sweetened condensed milk
  • 6 ounces evaporated milk
For the topping
  • 1 cup heavy cream
  • 3 tablespoons granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon pumpkin pie spice

Instructions

    Cup of Yum
  1. Preheat the oven to 350°F. Coat a 9×13-inch pan with cooking spray, olive oil, or butter. Set aside.
  2. In a medium bowl, add the all-purpose flour, baking powder, baking soda, ground cinnamon, pumpkin pie spice, and salt. Whisk together to combine.
  3. In a large bowl, add the pumpkin puree, eggs, granulated sugar, vegetable oil, and vanilla extract. Whisk together until fully combined.
  4. Add the dry ingredients to the wet ingredients and whisk together until well combined and smooth.
  5. Pour the batter into the prepared pan and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Set aside to cool for 10 minutes while you make the three milk mixture.
  6. In a medium bowl, add the milk, sweetened condensed milk, and evaporated milk. Whisk together to combine.
  7. Using a knife or a spatula, gently unstick the sides of the cake from the pan. Then, poke holes all over the cake using a skewer or a large fork. Gradually pour the three milk mixture over the cake. Cover and refrigerate for at least two hours to let the cake fully cool and absorb the liquid.
  8. While the cake cools, make the whipped topping. In a large bowl, add the heavy cream, sugar, and vanilla extract. Beat on high speed using a handheld or stand mixer until soft peaks form. Cover and refrigerate until ready to use.
  9. When the cake has cooled completely, top with the whipped topping and garnish with a dusting or sprinkle of pumpkin pie spice.

Notes

  • This cake can be made up to 3 days ahead of time and stored in the fridge until ready to serve. However, I recommend leaving the whipped topping off until right before serving.
  • I recommend eating and serving this cake cold, so feel free to make it ahead of time!

Nutrition Information

Serving 1slice Calories 471kcal (24%) Carbohydrates 52g (17%) Protein 8g (16%) Fat 26g (40%) Saturated Fat 8g (40%) Polyunsaturated Fat 5g Monounsaturated Fat 12g Trans Fat 0.1g Cholesterol 90mg (30%) Sodium 377mg (16%) Potassium 282mg (8%) Fiber 2g (8%) Sugar 34g (68%) Vitamin A 6004IU (120%) Vitamin C 2mg (2%) Calcium 193mg (19%) Iron 2mg (11%)

Nutrition Facts

Serving: 12servings

Amount Per Serving

Calories 471

% Daily Value*

Serving 1slice
Calories 471kcal 24%
Carbohydrates 52g 17%
Protein 8g 16%
Fat 26g 40%
Saturated Fat 8g 40%
Polyunsaturated Fat 5g 29%
Monounsaturated Fat 12g 60%
Trans Fat 0.1g 5%
Cholesterol 90mg 30%
Sodium 377mg 16%
Potassium 282mg 6%
Fiber 2g 8%
Sugar 34g 68%
Vitamin A 6004IU 120%
Vitamin C 2mg 2%
Calcium 193mg 19%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.