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Tres Leches Pumpkin Cake
5 from 27 votes

Tres Leches Pumpkin Cake

Tres Leches Pumpkin Cake combines moist pumpkin cake with a traditional tres leches milk mixture and a maple-flavored whipped cream frosting. The pumpkin batter is spiced with cinnamon, nutmeg, ginger, and clove, lending seasonal warmth. After baking, the cake is pierced and soaked with a creamy blend of evaporated milk, condensed milk, heavy cream, and cinnamon. Topped with maple whipped cream, the dessert has a rich, sweet finish that balances pumpkin spice with creamy textures.

Prep Time
30 mins
Cook Time
30 mins
Additional Time
8 hrs
Total Time
9 hrs
Servings: 12 slices
Calories: 367 kcal
Course: Dessert
Cuisine: American

Ingredients

Pumpkin cake:
  • 1 cups sugar granulated white
  • 1/2 cup brown sugar packed
  • 15 oz pumpkin puree NOT pumpkin pie filling, canned, quantity 1 can
  • 3/4 cup vegetable oil
  • 2 teaspoons vanilla extract pure
  • 4 egg large
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • Pinch cloves
Tres leches filling:
  • 1/2 cup heavy whipping cream
  • 12 oz evaporated milk 1 can
  • 14 oz sweetened condensed milk 1 can
  • 2 teaspoons ground cinnamon
Maple whipped cream frosting:
  • 1 1/2 cups heavy whipping cream cold
  • 1/4 cup confectioners' sugar
  • 1 tablespoon maple syrup
  • 1 teaspoon maple extract
  • 1 teaspoon cinnamon
  • ground cinnamon for dusting the top, optional

Instructions

    Cup of Yum
  1. Preheat the oven to 350 degrees F.
  2. Grease a 9x13-inch baking pan with cooking spray. Set aside.
  3. In a large bowl, beat together both sugars, pumpkin puree, oil, eggs, and vanilla extract with an electric mixer on medium-low speed until just combined, about 30 seconds.
  4. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and spices.
  5. Gradually add the flour mixture to the pumpkin mixture, and beat on medium speed until fully combined.
  6. Transfer the batter to the prepared pan and smooth out the top with a spatula.
  7. Bake for 25-30 minutes or until a toothpick inserted in the middle comes out clean or with just a few crumbs, but not raw butter.
  8. Place the cake on a cooling rack and let it cool for 15 minutes.
  9. In the meantime, in a medium bowl, whisk together the heavy whipping cream, evaporated milk, sweetened condensed milk, and cinnamon until combined.
  10. Using the end of a wooden spoon, poke holes all over the warm cake.
  11. Pour the milk mixture evenly over the pumpkin cake. Cover the cake with plastic wrap and refrigerate for 8 hours or overnight.
  12. Just before serving, make the maple whipped cream frosting.
  13. In a large cold bowl, whip together the heavy whipping cream and confectioners' sugar, maple syrup, extract, and cinnamon until stiff peaks form, about 5-7 minutes.
  14. Spread the whipped cream evenly over the pumpkin poke cake and sprinkle some ground cinnamon on top.
  15. Slice and serve.

Nutrition Information

Calories 367kcal (18%) Carbohydrates 71g (24%) Protein 10g (20%) Fat 6g (9%) Saturated Fat 3g (15%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 2g (10%) Trans Fat 0.01g (1%) Cholesterol 73mg (24%) Sodium 306mg (13%) Potassium 417mg (9%) Fiber 3g (12%) Sugar 53g (106%) Vitamin A 5805IU (116%) Vitamin C 2mg (2%) Calcium 242mg (24%) Iron 2mg (11%)

Nutrition Facts

Serving: 12 slices

Amount Per Serving

Calories 367

% Daily Value*

Calories 367kcal 18%
Carbohydrates 71g 24%
Protein 10g 20%
Fat 6g 9%
Saturated Fat 3g 15%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 2g 10%
Trans Fat 0.01g 1%
Cholesterol 73mg 24%
Sodium 306mg 13%
Potassium 417mg 9%
Fiber 3g 12%
Sugar 53g 106%
Vitamin A 5805IU 116%
Vitamin C 2mg 2%
Calcium 242mg 24%
Iron 2mg 11%

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