Pumpkin Tres Leches Cake
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There’s just something about the fall that makes me crave a good pumpkin dessert, and this Pumpkin Tres Leches Cake is one of my absolute favorites. It’s got the perfect balance of spiced pumpkin flavor with the rich, sweet soak of coconut milk, making it both comforting and indulgent. What I love most about this cake is how easy it is to throw together—no fuss, just simple ingredients and a little chill time in the fridge. And if you’ve never had a tres leches cake before, this is a great one to start with. The cake absorbs all that creamy goodness, making each bite super moist and flavorful. It’s the kind of dessert that feels a little fancy but is actually super easy, perfect for when you want something special without a lot of effort.
Why You’ll Love Pumpkin Tres Leches Cake
- Fall Flavors in Every Bite: The combination of pumpkin and warm spices gives this cake that cozy, autumn vibe we all love.
- Incredibly Moist Texture: Thanks to the coconut milk soak, this cake stays unbelievably moist, making every forkful soft and rich.
- Easy to Make: No complicated steps here—just mix, bake, and chill. Perfect for when you want something special without a ton of effort.
- Unique Take on a Classic: The pumpkin and coconut combo adds a fun twist to traditional tres leches, making it perfect for pumpkin lovers looking for something new.
- Perfect for Sharing: This cake serves a crowd, making it a great option for family gatherings, holidays, or when you just want to treat your friends.
Ingredients Needed To Make Pumpkin Tres Leches Cake
Make sure you scroll down to the recipe card to see the full list of ingredients needed for this recipe.
- 1.1 GF flour or all purpose flour
- Eggs
- Baking powder
- Baking soda
- Hazelnut flavored sugar or granulated sugar
- Brown sugar
- Vegetable oil
- Pumpkin puree
- Vanilla
- Kosher salt
- Pumpkin spice seasoning
- Milk
- Sweetened condensed coconut milk
- Evaporated coconut milk
- Coconut cream
Substitutions + Alternatives
Can I use All-Purpose Flour?
Yes, All-Purpose Flour can be used. Use the same amount that is listed in the ingredients, but swap with all purpose.
Can I use regular dairy?
Feel free to make this recipe your own. I use dairy-free milk, but feel welcome to choose your preferred dairy option without any recipe adjustments. Unless specified otherwise, you have the flexibility to use the milk of your choice for the recipe.
Get all the best baking tips!
Wondering how in the world to get the BEST bake every time? We’ve laid it all out for you.
Note: While almond milk is an option, it is less preferred due to its liquid consistency. Consider opting for a milk alternative with a thicker texture.
Oven Temperatures
Oven temperatures can vary significantly from one oven to another. To achieve consistent results, it’s crucial to know the exact temperature inside your oven. The safest and most accurate way to determine this is by using an oven thermometer. This simple tool can help you avoid underbaking or overbaking your treats.
How To Make Pumpkin Tres Leches Cake
- Preheat the oven and prepare your baking dish.
- Mix together the wet ingredients for the cake in a bowl.
- Combine the dry ingredients with the wet mixture until just mixed.
- Pour the batter into the prepared baking dish.
- Bake the cake until it’s done and let it cool completely.
- Whisk together the three types of coconut milk.
- Cut the cooled cake in half and place the bottom half back in the dish.
- Poke holes in the bottom layer of the cake and pour half of the coconut milk mixture over it.
- Stack the top layer of the cake back on and repeat the poking and pouring with the remaining milk mixture.
- Chill the cake in the refrigerator for several hours before serving.
- Top with whipped cream and a sprinkle of cinnamon before enjoying.
Commonly Asked Questions
How long does the tres leches cake need to chill?
It’s best to let the cake chill for at least six hours, but overnight is even better! This allows the cake to absorb all that delicious coconut milk mixture, making it extra moist and flavorful.
Can I make this cake ahead of time?
Definitely! This cake is perfect for preparing in advance. Just make it the day before you plan to serve it, so it has plenty of time to chill and soak in all those flavors.
How should I store leftover pumpkin tres leches cake?
Store any leftovers in an airtight container in the refrigerator. It should stay fresh for about three to four days, but good luck having any left that long!
Can I freeze the cake?
While you can freeze the cake, it’s best to freeze it before soaking it in the coconut milk mixture. Wrap it tightly in plastic wrap and foil to prevent freezer burn. When you’re ready to enjoy it, thaw it in the fridge overnight and then proceed with the soaking.
What toppings go well with this cake?
This cake is delicious on its own, but you can also top it with whipped cream, a sprinkle of cinnamon, or even some chocolate shavings for an extra treat. Fresh fruit, like berries or sliced bananas, can also add a nice touch!
Pumpkin Tres Leches Cake
Equipment
Ingredients
Pumpkin Cake
- 2 ¼ cups 1.1 GF flour or all purpose flour
- 4 eggs large
- 1 tbsp baking powder
- ¼ tsp baking soda
- ¾ cup Javamelts Hazelnut Flavored Sugar or granulated sugar
- ¾ cup brown sugar
- 1 cup vegetable oil
- 15 oz pumpkin puree
- 2 tsp vanilla
- 1 tsp kosher salt
- 3 tsp pumpkin spice seasoning
- ¼ cup milk if dairy free, i prefer oatmilk
Tres Leches
- 14 oz sweetened condensed coconut milk
- 12 oz evaporated coconut milk
- 14 oz coconut cream
Instructions
- Preheat the oven to 350 degrees. Spray a 9×13 baking dish with nonstick baking spray and set aside.
- Add all of the wet ingredients for the pumpkin cake to a bowl and mix to fully combine. Add the dry ingredients and mix until they are just incorporated, careful not to overmix.
- Pour the batter into the prepared baking dish.
- Allow the cake to bake for 25-30 minutes or until a toothpick comes out clean. Let cool completely.
- Whisk together the three coconut milks for the tres leches.
- Cut the cooled cake in half. Place the bottom half of the cake back into the baking dish.
- Use a skewer or fork to poke holes all over the cake.
- Pour half of the milk mixture over the top of the cake.
- Stack the top of the cake over the bottom. Repeat the process of poking holes all over the cake.
- Pour the remaining coconut milk mixture over the cake.
- Allow the cake to chill in the refrigerator for at least 6 hours before serving.
- Top the chilled cake with Dairy Free whipped cream and a sprinkle of cinnamon.
- Enjoy!
Notes
Nutrition
I can’t tell you how much I love digging into this pumpkin tres leches cake—it’s a total showstopper at any gathering! The combination of spiced pumpkin and creamy coconut milk is just heavenly. Plus, the way it soaks up all that deliciousness makes every bite a little piece of fall bliss.
