Try this tasty Tres Leches Cake recipe flavored with pumpkin, making it an ideal Halloween or Thanksgiving dessert recipe!
I love all things fall, and that, of course, includes this pumpkin tres leches cake recipe. It’s super moist, not overly rich and so easy to make.
Sometimes I just need an easy shortcut dessert recipe that I know will work every time, actually, I need shortcut recipes all of the time.
But as much as I enjoy the process of from-scratch baking, there are times when my schedule doesn’t always allow room and that’s why I like to keep a few staples on hand. Items like frozen or canned fruits, pumpkin, for desserts and a few in the box mixes of the best quality and organic products. For savory items, I try to always have bread crumbs, pasta, dried and canned beans, and bouillon at hand.
Thanks to having these pantry items on hand, I decided to go all-in with something pumpkiny, and we enjoyed the start of our cool autumn weather off with a little indulgence. This pumpkin tres leches cake recipe, yum indeed!
What is tres leches cake?
Tres leches cake (pastel de tres leches in Spanish) simply means three kinds of milk cake. The three kinds of milk common in a tres leches cake recipe are whole milk (or cream), evaporated milk, and sweetened condensed milk.
A tres leches cake is a sponge cake that is soaked in the combination of milks and typically frosted with a cream cheese frosting. Despite being soaked in the combination of milks and, this cake does not end up being soggy or crumble, but moist, light and almost airy. For more trivia about Tres Leches Cakes, click here.
Looking for a pumpkinless version of the recipe? Try this recipe for Tres Leches Cake.
Other fall recipes to try:
- Pumpkin Salsa, yes pumpkin and salsa all at one time!
- Chipotle Pumpkin Soup, a creamy and smoky flavored tasty soup.
- Pumpkin Pie Spice blend, a must-have blend of spices for any holiday baking.
- Roasted Butternut Squash and Kale Panzanella salad with cornbread croutons, so delicious and perfect for sharing!
- Apple and Butternut Squash Soup, full of so much flavor and made in the Instant Pot (multi-cooker).
How to make pumpkin tres leches cake
- 1 package (15.25 ounce) yellow cake mix
- 1 can (15 ounces) 100% pumpkin puree
- 1/2 teaspoon pumpkin pie spice
- Pinch of salt
- 2 teaspoons vanilla extract
- 4 eggs
- 1 cup evaporated milk
- 1 can (14 oz.) sweetened condensed milk
- 1 cup whole milk
- 1 can (14 ounces) fluffy or whipped vanilla frosting
- 1/2 teaspoon pumpkin pie spice
- Preheat oven to 350°F. Grease a 13-9 baking dish with nonstick spray.
- In a large bowl (or stand mixer), mix together the cake mix, pumpkin puree, pumpkin pie spice, salt, vanilla, and eggs until well combined.
- Pour into a prepared baking dish, bake in preheated 350°F oven for 30 - 35 minutes or until a toothpick inserted in center comes out clean. Cool for 5 - 10 minutes.
- Mix together the evaporated milk, sweetened condensed milk, and whole milk or cream. Poke holes into the top of the cake with a fork, pour mixed milks over cake. Place cake in the refrigerator for at least 30 minutes (and up to an hour for best results), to allow to chill and absorb the milk mixture.
- Once completely cooled, frost the cake with vanilla frosting. Dust with grated pumpkin pie spice. Cut and serve.
To store, cover with plastic wrap and keep refrigerated for up to 3 days.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving:Calories: 261Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 71mgSodium: 395mgCarbohydrates: 45gFiber: 1gSugar: 27gProtein: 6g
Stacey is a Southern girl with a taste for travel, thriving on the discovery of the world through food. After spending many years traveling and living overseas, she’s now back home in her beloved deep south enjoying life with her three little ones and loving the adventure. She’s a food stylist and food photographer, as well as, the creative behind Little Figgy Food, where she loves to inspire others to try new flavors and foodie techniques.