Pumpkin Tres Leches Cake

Name: Pumpkin Tres Leches Cake
Prep time: 20 min
Cook time: 30 min
Total time: 5 h
Yield: 12
Cuisine: American
Ingredients: 1 1/2 cups all purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 3 large eggs; 1 cup pumpkin puree; 1 teaspoon vanilla extract; 1 can (14 ounces) sweetened condensed milk; 1 can (12 ounces) evaporated milk; 1/2 cup whole milk; 2 cups heavy whipping cream; 2 tablespoons powdered sugar; Ground cinnamon for garnish

A soft pumpkin sponge cake soaked in a sweet milk mixture for the perfect fall treat.

By Recipes By Nani· 🌍 American· August 31, 2026

recipesbynani.com

Prep

20 minutes

Cook

30 minutes

Total

5 hours

Serves

This pumpkin tres leches cake is my favorite way to celebrate the autumn season. It combines the warm spices of pumpkin bread with the creamy, decadent texture of a classic tres leches, making it a hit at every Thanksgiving table.

To make your life easier, you can bake the sponge cake a day in advance so it is completely cool before you add the milk mixture. Just make sure to poke plenty of holes so every single bite stays moist and delicious.

🧺 Ingredients

1 1/2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup unsalted butter, softened
1 cup granulated sugar
3 large eggs
1 cup pumpkin puree
1 teaspoon vanilla extract
1 can (14 ounces) sweetened condensed milk
1 can (12 ounces) evaporated milk
1/2 cup whole milk
2 cups heavy whipping cream
2 tablespoons powdered sugar
Ground cinnamon for garnish

👩‍🍳Instructions

1
Preheat your oven to 350 degrees F and grease a 9 by 13 inch baking pan.
2
Whisk the flour, baking powder, baking soda, and spices together in a medium bowl.
3
In a separate large bowl, beat the butter and sugar until fluffy, then add the eggs one at a time followed by the pumpkin puree and vanilla.
4
Gently fold the dry ingredients into the wet ingredients until just combined, then spread the batter into your prepared pan.
5
Bake for 25 to 30 minutes until a toothpick inserted in the center comes out clean, then let it cool for 15 minutes.
6
Whisk the sweetened condensed milk, evaporated milk, and whole milk together in a pitcher.
7
Use a fork to poke holes all over the warm cake and pour the milk mixture evenly over the top.
8
Cover and refrigerate the cake for at least 4 hours, or overnight, so the liquid fully absorbs.
9
Before serving, whip the heavy cream and powdered sugar until soft peaks form, spread it over the cake, and finish with a dusting of cinnamon.

💡 Tips

Store any leftovers in the refrigerator covered with plastic wrap for up to three days. For the best flavor, let the cake sit for at least four hours so the milk has time to soak into the sponge.

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