Save to Pinterest This Pumpkin Spice Tres Leches Cake turns a timeless Latin American treat into a show-stopping fall dessert. Each golden bite is drenched with a luscious blend of milks and kissed with cozy spices, making it irresistibly moist and festive all at once. With its creamy whipped topping and gentle pumpkin flavor, this cake is the first thing I crave when the leaves begin to turn.
I first made this cake for a friendsgiving and it instantly disappeared before I even had seconds. Now it is a staple at all our autumn potlucks and family suppers.
Ingredients
- All-purpose flour: It provides necessary structure and soak-ability to hold all that milky goodness Be sure your flour is fresh for the best crumb
- Baking powder and baking soda: These ensure your cake rises light and fluffy Double-check their freshness for reliable lift
- Salt: Balances sweetness and enhances the spice flavors A pinch of fine sea salt works wonders
- Pumpkin pie spice: Delivers signature warmth Look for blends heavy on cinnamon ginger and cloves
- Eggs: Bind everything together and help the cake absorb the tres leches mixture Room temperature eggs whip up taller and lusher
- Granulated sugar: Adds sweetness and helps the cake brown nicely Use fine sugar for smooth mixing
- Light brown sugar: Brings a hint of molasses and extra moisture Soft light brown sugar is ideal
- Canned pumpkin puree: Creates that autumn flavor and keeps the crumb tender Use pure pumpkin not pie filling
- Whole milk: In both the batter and milky soak For the richest texture choose high-quality whole milk
- Vegetable oil: Helps make the sponge ultra-moist Neutral oil works best for a clean flavor
- Pure vanilla extract: Adds a floral round note Always reach for real vanilla over imitation
- Evaporated milk: Provides creaminess without heaviness in the tres leches layer
- Sweetened condensed milk: Adds sweetness and thickness making the soak decadent Choose a trusted brand for flavor
- Ground cinnamon: In the soak and as a finishing touch for that autumn aroma Use fresh-ground if possible
- Heavy whipping cream: Forms the cloud-like topping Keep it very cold for the best whip
- Powdered sugar: Lightly sweetens the whipped cream for a balanced finish
- Ground cinnamon (optional): Optional for dusting on top for color and warmth
Instructions
- Prepare the Baking Dish:
- Preheat your oven to 350 degrees Fahrenheit Set out a nine by thirteen inch baking dish and grease it thoroughly with butter or nonstick spray This prevents sticking and gives crisp edges
- Mix Dry Ingredients:
- In a medium bowl vigorously whisk together the flour baking powder baking soda salt and pumpkin pie spice This step ensures the leaveners and spices are evenly distributed which is crucial for even rising and flavor
- Whip the Eggs and Sugars:
- In a large bowl beat the eggs granulated sugar and brown sugar on high until thickened and pale about two minutes This gives the cake its airy lift and ensures it will soak up the milks well
- Incorporate Pumpkin and Wet Ingredients:
- Blend in the pumpkin puree whole milk vegetable oil and vanilla extract Mix just until everything looks smooth and cohesive Overbeating can make the cake tough so stop when blended
- Fold in Dry Ingredients:
- Gradually add the flour mixture a bit at a time folding gently with a spatula until no streaks remain Take care not to overmix The fluffier the better
- Bake the Cake:
- Pour the batter evenly into your prepared pan and smooth the top Bake for thirty to thirty five minutes Rotate halfway through if your oven has hot spots The cake is ready when a toothpick comes out clean from the center
- Cool the Cake:
- Once done allow the cake to rest in the pan for fifteen minutes This helps it stay sturdy when soaked
- Prepare Tres Leches Soak:
- In a medium bowl whisk together the evaporated milk sweetened condensed milk whole milk and ground cinnamon Mix until fully homogenous You want all three milks to blend seamlessly
- Poke and Soak:
- Using a skewer or fork poke dozens of holes all over the warm cake These holes help the milk mixture seep deep inside Then slowly and evenly drizzle the tres leches all over Let it pool and watch it soak in
- Chill the Cake:
- Cover the dish with plastic wrap and refrigerate for at least four hours if not overnight Chilling ensures every bite gets perfectly saturated
- Whip the Cream:
- When ready to serve whip the cold heavy cream powdered sugar and vanilla extract together until stiff peaks form It should look pillowy and hold its shape
- Frost and Finish:
- Gently spread the whipped cream over the chilled cake right to the edges Sprinkle with ground cinnamon for aroma and presentation
- Slice and Serve:
- Cut generous squares and serve straight from the pan cold The texture should be decadent and saturated with sweet milk
Save to Pinterest I have such a soft spot for the pumpkin puree in this recipe It is the secret to unbelievable moisture and golden color Every time I make this around my nephews it turns into a playful battle for the last slice and always ends in laughter
Storage Tips
This cake stores beautifully in the refrigerator for up to four days Keep it covered to prevent the whipped cream from absorbing fridge odors You can even freeze individual squares for later Let them thaw slowly in the fridge before eating for best results
Ingredient Substitutions
Swap the pumpkin pie spice for a homemade mix of cinnamon nutmeg ginger and cloves if needed Almond milk can stand in for whole milk in both the batter and the soak for a dairy lighter option If you run out of brown sugar use all granulated and add a drizzle of maple syrup for depth
Serving Suggestions
For festive flair top with toasted pecans candied ginger or a quick drizzle of warm caramel A cup of spiced chai or strong coffee pairs perfectly with the milky sponge If you want to get really decadent add a scoop of cinnamon ice cream
Cultural Roots and Seasonal Adaptations
Tres leches means three milks and has roots in Latin American celebrations Traditional versions use unspiced sponge but the pumpkin adaptation is a nod to North American autumn harvests Around Thanksgiving and Día de los Muertos many families blend classic desserts with seasonal flavors so this cake fits right in
Three Things to Note
Letting the cake chill fully transforms the texture from good to unforgettable For prettiest presentation spread whipped cream just before serving A sprinkle of flaky sea salt on top can balance the sweetness for grown-up palates
Success Stories
Whenever I bring this cake to gatherings someone always asks for the recipe My cousin once tried her own twist by using oat milk and maple syrup and it still turned out dreamy This is one of those desserts that always gets people talking and reaching for seconds
Freezer Meal Conversion
It is easy to freeze Make and soak the cake as usual but skip the whipped cream topping Cut into portions wrap tightly and freeze When guests pop by just thaw cover with fresh whipped cream and a dash of cinnamon
Save to Pinterest Savor every rich slice with coffee or tea and embrace the warmth of fall in every bite This recipe is destined to become your new autumn tradition
Common Recipe Questions
- → What makes this dessert extra moist?
The cake is soaked in a mixture of evaporated milk, sweetened condensed milk, and whole milk, ensuring maximum moisture throughout.
- → Can I make this dish ahead of time?
Yes, chill it for at least four hours or overnight, so the milks fully absorb and flavors develop before adding the topping.
- → How can I enhance the spice profile?
Add a pinch of nutmeg or ginger to the batter or dust extra cinnamon over the finished whipped cream.
- → What toppings pair well with this dessert?
Try toasted pecans, caramel drizzle, or a touch of cinnamon on top for extra flavor and visual appeal.
- → Is this option suitable for vegetarians?
Yes, this version contains no meat or gelatin and uses dairy and eggs as primary ingredients.
- → What kind of pan works best?
A standard 9x13-inch (23x33 cm) baking dish allows for even soaking and easy slicing.