Pumpkin Tres Leches Cake
Pumpkin Tres Leches Cake is a soft pumpkin cake soaked with three creamy milks, then topped with fluffy whipped topping and a sprinkle of pumpkin spice. The cake is light enough to soak up all that creamy goodness while still holding together beautifully, making it such a good fall dessert for Thanksgiving, parties, or making ahead.
And this version is a little different. The tres leches mixture uses evaporated milk, sweetened condensed milk, and coconut milk, which gives the cake an extra creamy soak without overpowering the pumpkin and warm spice.
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THIS ONE BELONGS ON THE THANKSGIVING TABLE
I love pumpkin desserts, but I don’t always want another pumpkin pie.
THIS is the kind of pumpkin dessert I want when I’m feeding a crowd.
The cake itself is super soft and fluffy, then you poke a ridiculous amount of little holes in it and pour that creamy three-milk mixture all over the top. It looks like way too much liquid at first, but give it a few hours in the fridge and the cake soaks it all up.
And yes, I know coconut milk isn’t what you’d expect in pumpkin tres leches, but trust me here. It makes the soak so creamy without making the whole thing taste like coconut.
Then whipped topping and pumpkin spice on top. That’s it.
It’s cold, creamy, pumpkin-y, and one of those desserts that I actually WANT to make the day before because it gets better sitting in the fridge.
Why You’ll Love Pumpkin Tres Leches Cake
- Incredibly moist: The pumpkin cake absorbs the three-milk mixture while still holding its shape.
- Perfect for making ahead: It needs at least 4 hours to chill, which makes it ideal for holidays and entertaining.
- Pumpkin without being too heavy: You get pumpkin and warm spice in every bite, but the whipped egg whites keep the cake lighter.
- Creamy three-milk soak: Evaporated milk, sweetened condensed milk, and coconut milk soak into every part of the cake.
- Gluten-free option: The recipe works with either 1:1 gluten-free flour or all-purpose flour.
- Easy finish: Whipped topping and pumpkin spice are all you need on top.
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.
For the Pumpkin Cake
- 1:1 gluten-free flour or all-purpose flour: Either works here. The amount of baking powder changes slightly depending on which flour you use.
- Granulated sugar: Sweetens the cake and balances the pumpkin and spice.
- Egg whites: Whipping the egg whites to stiff peaks before folding them into the batter helps give the cake a lighter texture that can absorb the tres leches mixture.
- Unsweetened yogurt or sour cream: Adds moisture and richness to the pumpkin cake.
- Milk: Adds additional moisture to the batter.
- Pumpkin puree: Use pure pumpkin puree, not pumpkin pie filling.
- Butter: Use room-temperature butter so it incorporates evenly.
- Vanilla extract: Adds warmth and rounds out the pumpkin flavor.
- Pumpkin seasoning or cinnamon: Either works depending on how much spice you want.
- Baking powder and baking soda: Give the cake its rise. You’ll use 1 tablespoon baking powder with gluten-free flour or 2½ teaspoons with all-purpose flour.
- Kosher salt: Balances the sweetness and brings out the other flavors.
For the Tres Leches Soak + Topping
- Evaporated milk: One of the three milks that creates the creamy soak.
- Sweetened condensed milk: Adds sweetness and richness.
- Lite or regular unsweetened coconut milk: Makes up the third milk and gives the soak a creamy texture.
- Whipped topping: Adds a light, fluffy layer over the chilled cake.
- Pumpkin seasoning or ground cinnamon: Sprinkle it over the top right before serving.
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
- Beat the egg whites to stiff peaks and set aside. Cream the butter and sugar until light and fluffy, then mix in the pumpkin, yogurt or sour cream, milk, and vanilla.
- Add the dry ingredients and mix just until combined. Gently fold in the egg whites, spread into a prepared 9×13-inch baking dish, and bake at 350°F for 30-35 minutes.
- Once completely cool, poke holes all over the cake. Slowly pour the three-milk mixture over the top, cover, and refrigerate for at least 4 hours.
- Finish with whipped topping and a dusting of pumpkin spice or cinnamon.
Tips for the Best Pumpkin Tres Leches Cake
- Whip the egg whites well: You want stiff peaks before folding them into the batter.
- Fold gently: Once the egg whites go in, avoid aggressively mixing the batter. You want to keep as much of that air as possible.
- Don’t overbake: Start checking the cake around 30 minutes. A toothpick inserted into the center should come out clean.
- Cool before soaking: Let the cake cool completely before pouring over the milk mixture.
- Poke plenty of holes: More holes help distribute the tres leches mixture throughout the cake.
- Pour slowly: Give the milk time to work its way into the cake as you’re pouring.
- Give it time to chill: Four hours is the minimum, but this is a great dessert to make ahead.
Storage + Freezing
- Store Pumpkin Tres Leches Cake covered in the refrigerator for up to 4 days. Because the cake contains a milk soak and whipped topping, it should stay refrigerated rather than being stored at room temperature.
- For the best texture, I prefer this cake fresh from the refrigerator rather than frozen. If you do want to freeze it, freeze the baked, unsoaked cake tightly wrapped, then thaw it completely before adding the tres leches mixture.
Gluten-Free vs. All-Purpose Flour
You can make this recipe with either 1:1 gluten-free flour or all-purpose flour, but pay attention to the baking powder because the amounts are different. Use 1 tablespoon baking powder with 1:1 gluten-free flour or 2½ teaspoons baking powder with all-purpose flour. Everything else in the recipe can remain the same.
Pumpkin Tres Leches Cake
Equipment
- Measuring Cups
- Fork or skewer
Video
Ingredients
Pumpkin Cake
- 2 1/2 cups all-purpose flour (or 1:1 gluten free flour)
- 1 3/4 cups granulated sugar
- 6 egg whites
- 2 1/2 tsp baking powder if using all-purpose flour (OR 1 tbsp baking powder if using 1:1 gluten-free flour)
- 5 oz unsweetened yogurt or sour cream
- 1/2 cup milk
- 1 cup pumpkin puree
- 3/4 cup unsalted butter, room temperature
- 1 tsp vanilla extract
- 1 tsp pumpkin seasoning or ground cinnamon
- 1/2 tsp baking soda
- 1 tsp kosher salt
Tres Leches Soak
- 12 oz evaporated milk
- 11.25 oz sweetened condensed milk
- 12 oz lite unsweetened coconut milk or regular unsweetened coconut milk
Topping
- 8 oz whipped topping
- 1 tsp pumpkin seasoning or ground cinnamon
Instructions
Make the Pumpkin Cake
- Preheat the oven to 350°F. Spray a 9×13-inch baking dish with nonstick baking spray.
- Add the egg whites to a clean mixing bowl. Beat until stiff peaks form, then set aside.
- In a separate large mixing bowl, add the room-temperature butter and granulated sugar. Beat on high for 2-3 minutes, until light and fluffy.
- Add the pumpkin puree, yogurt or sour cream, milk, and vanilla extract. Mix until combined.
- Add the flour, pumpkin seasoning or cinnamon, baking powder, baking soda, and kosher salt. Mix just until incorporated. Do not overmix.
- Gently fold the whipped egg whites into the pumpkin batter with a rubber spatula. Fold just until evenly incorporated, being careful not to knock too much air out of the egg whites.
- Pour the batter into the prepared 9×13-inch baking dish and spread it into an even layer.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and allow the cake to cool completely.
Add the Tres Leches Soak
- Once the cake has cooled, use a toothpick or skewer to poke plenty of holes all over the surface of the cake.
- Add the evaporated milk, sweetened condensed milk, and coconut milk to a mixing bowl. Whisk until combined.
- Slowly pour the three-milk mixture evenly over the entire cake, giving it time to soak into the holes as you pour.
- Cover the baking dish and refrigerate for at least 4 hours.
Finish and Serve
- Once the cake has chilled and absorbed the milk mixture, spread the whipped topping evenly over the top.
- Dust with 1 teaspoon pumpkin seasoning or ground cinnamon.
- Slice into 12 servings and serve chilled. Enjoy!
Notes
- Use pumpkin puree, not pumpkin pie filling. Pumpkin pie filling already contains added sugar and spices and isn’t interchangeable here.
- Gluten-free and all-purpose flour require different amounts of baking powder. Use 1 tablespoon with 1:1 gluten-free flour or 2½ teaspoons with all-purpose flour.
- Whip the egg whites to stiff peaks. This helps create a lighter cake that can absorb the tres leches mixture.
- Fold gently. Once the whipped egg whites are added, fold rather than aggressively stirring the batter.
- Don’t overmix the batter. Mix the dry ingredients in just until incorporated.
- Cool the cake completely before soaking.
- Poke lots of holes. This helps the three-milk mixture distribute throughout the cake.
- Pour the milk mixture slowly. Give the cake time to absorb it as you pour.
- Coconut milk: Either lite or regular unsweetened coconut milk works.
- Chill for at least 4 hours. For a make-ahead dessert, you can prepare and soak the cake the night before.
- Storage: Keep covered in the refrigerator for up to 4 days.
- Freezing: For the best texture, freeze the baked cake before adding the tres leches soak. Thaw completely, then poke and soak as directed.
Nutrition
Frequently Asked Questions
This version uses evaporated milk, sweetened condensed milk, and unsweetened coconut milk. Together they create the rich, creamy soak that gives tres leches cake its signature texture.
Not strongly. The coconut milk adds creaminess to the tres leches mixture, but the pumpkin and warm spices are still the main flavors in the finished cake.
Yes. Either lite or regular unsweetened coconut milk works. Regular coconut milk will give the soak a slightly richer texture.
Refrigerate the soaked cake for at least 4 hours before serving. You can also prepare it the night before and let it soak overnight.
Tres leches cake should be very moist, but it shouldn’t completely fall apart. Make sure the cake is fully baked and completely cooled before adding the milk mixture. Pouring the milk over the cake slowly also helps it absorb evenly.
Yes. Use 2½ cups 1:1 gluten-free flour and 1 tablespoon baking powder. If using all-purpose flour instead, use 2½ teaspoons baking powder.
