If you’re looking for a dessert that’s soft, full of flavour, and soaked in creamy goodness, this Pumpkin Tres Leches Cake is just what you need. Tres leches means “three milks” in Spanish, and this cake soaks up a sweet mixture of evaporated milk, condensed milk, and half-and-half, making every bite rich and moist.
The twist? It’s made with pumpkin and warm spices like cinnamon, nutmeg, ginger, and allspice—perfect for festive seasons or whenever you crave something comforting and different.
Ingredients You’ll Need
For the Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- ¼ teaspoon salt
- 2 teaspoons cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon allspice
- ¼ teaspoon ground ginger
- 1 cup sugar
- ¾ cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups pumpkin puree (one 15 oz can)
- 4 large eggs (room temperature)
- 12 oz evaporated milk
- 14 oz sweetened condensed milk
- ¾ cup half-and-half
For the Spiced Cream Topping:
- 2 cups heavy whipping cream
- 2 tablespoons sugar
- 1 teaspoon cinnamon
- A splash of vanilla extract
How to Make Pumpkin Tres Leches Cake
Step 1: Prepare the Cake Batter
Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch sheet pan. In a medium bowl, mix together flour, baking powder, baking soda, salt, cinnamon, nutmeg, allspice, and ginger. In another large bowl, combine sugar, oil, vanilla, and pumpkin puree. Add eggs one at a time, mixing well after each. Gradually mix in the dry ingredients.
Step 2: Bake the Cake
Pour the batter into the greased pan and spread it evenly. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes.
Step 3: Soak the Cake in Milk
Once cooled slightly, turn the cake upside down onto a serving plate. Use a fork to poke holes all over the surface. Slowly pour a mix of evaporated milk, condensed milk, and half-and-half over the cake. Be patient and allow the milk to soak in slowly. Cover and refrigerate the cake for at least 4 hours or overnight.
Step 4: Prepare the Spiced Cream
In a mixer, beat heavy cream with sugar, cinnamon, and vanilla until soft peaks form. Spread this whipped cream over the chilled cake before serving.
A Cake That’s Soft, Creamy, and Full of Festive Flavour
This Pumpkin Tres Leches Cake is a blend of cultures and comfort—Latin American technique meets Indian-style warm spices. It’s perfect for Diwali, Christmas, birthdays, or anytime you want to impress guests with something unique. It’s soft, sweet, and melts in the mouth, and the best part is it gets better the next day!
FAQs
What does tres leches mean?
Tres leches means ‘three milks’ in Spanish. The cake is soaked in a mix of evaporated milk, sweetened condensed milk, and half-and-half, making it super moist.
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree. Just make sure it’s smooth and thick like the canned version, without extra water.
Why do I need to poke holes in the cake?
Poking holes helps the milk mixture soak deep into the cake, making it moist and full of flavour in every bite.
Can I make this cake ahead of time?
Yes, it’s even better when made a day in advance. The milk has more time to soak in, and the flavour improves.
How should I store this cake?
Keep it in the fridge, covered. It stays good for 3 to 4 days. You can also freeze slices and thaw them when needed.
