Pumpkin Tres Leches Cake

by Nicole on October 13, 2012

pumpkin tres leches cake

Happy Autumn everyone! As many of you may know Tres Leches is my favorite cake of all time. As I saw all the lovely seasonal recipes emerge I knew I wanted to try my hand at a fun twist on a classic like I did with my Coconut Pumpkin Pie last year. I thought why not marry two amazing tastes together and Pumpkin Tres Leches Cake was born.

pumpkin tres leches cake

This is a super moist and delicious cake that is not overly sweet. Give it a try at your next holiday party or potluck. It is very easy to make but will make you look impressive. Enjoy! :)

pumpkin tres leches

5.0 from 6 reviews
Pumpkin Tres Leches Cake
Prep time
Cook time
Total time
Serves: 12
  • 1 15 oz can (2 cups) Puree Pumpkin
  • 2 Cups white sugar
  • 1 Cup Vegetable Oil (I subbed ½ a cup unsweetened Pumpkin Applesauce I made)
  • 4 Eggs
  • 2 Cups Flour
  • 2 Tsp Baking Soda
  • 1 Tsp Ground Cinnamon
  • ½ Tsp Salt
  • ¾ Cup Evaporated milk
  • ½ Cup Heavy Cream
  • ¾ Cup Sweetened Condensed Milk
  • Whipped topping *Optional
  1. In a mixing bowl, beat Pumpkin, sugar and oil/applesauce. Add eggs and mix in well.
  2. In a separate bowl combine flour, baking soda, cinnamon and salt.
  3. Add dry ingredients to pumpkin mixture. Beat until well blended.
  4. Pour batter into greased 10X15 in pan (I only had 9X13 and it was fine).
  5. Bake at 350 degrees for 25-30 minutes or until it tests done (9X13 will take additional time depending on oven)
  6. Poke holes all the way through the cake with fork
  7. Mix all 3 milks together and pour over the cake (it will sink in eventually)
  8. Allow to soak in and then cut and serve with whipped topping if desired.
I subbed ½ cup unsweetened Pumpkin Applesauce I made for oil. Also, I used a 9X13 inch pan instead of 10X15 inch pan - it will take additional time to bake. Do not be concerned if the liquid seems a lot, it should sink in.


{ 41 comments… read them below or add one }

Nicky November 2, 2013 at 9:18 AM

Hi Nicole. Tres Leches Cake is one of my favorites too. Adding the pumpkin sounds delicious. Thanks for sharing this during Our Little Family Adventure’s Thanksgiving Menu Planning Event.

Nicole November 3, 2013 at 4:30 PM

Hi Nicky

You are so welcome! Thank you for all the sharing XO

Nancy October 28, 2013 at 11:30 PM

I just have a few questions… Do you add the milks with it warm or after it has cooled? and do you refrigerate and serve next day after milks have soaked? Cant wait to try this!!!

Nicole November 1, 2013 at 8:25 PM

Hi Nancy!

I added the milks after t cooled a bit. If you can wait it gets better with time when the milk soaks in. If you cant you can always lave a bit of milks mixture on the side to pour before you eat as well :) I hope you love it!

Nancy November 2, 2013 at 3:32 PM

Best pumpkin recipe yet to try! Thank you so much!!! It was a huge hit and I have everyone asking for the recipe!

Nicole November 3, 2013 at 4:31 PM

That is wonderful! Thank you so much for checking back in to share the news Nancy! :)

Alejandra October 26, 2013 at 2:48 PM

I’m going to try this cake but would like to substitute the white sugar and flour with healthier alternatives. Any suggestions?

Nicole October 27, 2013 at 9:50 PM

Hi Alejandra

I personally don’t use fake sugar substitutes if that is what you are looking for but I think you could use maple syrup or honey to taste perhaps for the sugar or maybe coconut sugar. You could also reduce the sugar down a lot as well if you were okay with that. I actually felt I would for my personal taste when i remade it. As for the flour you could do 1/2 and half with white and whole wheat and maybe add some flax meal to boost the health factor there as well or use “flax eggs” in place of some of the eggs (I believe it is 1TB ground flax to 2TBS water and allow to sit for a few mins). I hope these suggestions help. Enjoy! :)

Chuck October 18, 2013 at 2:25 PM

I had a pumpkin tres leche cake at a restaurant last night, and just had to find a recipe. Yours looks wonderful. I’m going to be making this for the office party!

Thanks for sharing!

Nicole October 27, 2013 at 9:26 PM

Thank you Chuck! I hope your co workers enjoy it! :)

Kathy October 14, 2013 at 9:08 PM

I am getting butter to room temp as I write this. Two things I wait all year for pumpkin recipes and Christmas cookies. This looks so flippen good I had to make it now. It should be done around midnight and you can bet your last penny my husband will be waiting.
Thanks for the recipe and the great reviews!

Nicole October 15, 2013 at 8:11 PM

Hi Kathy!

Hahaha you just made my day! Thank you so much. I hope you and hubby both enjoyed it! XO Nicole

Anonymous 2 September 30, 2013 at 4:53 PM

I LOVE that you posted this recipe because my dad LOVES tres leches cake and he LOVES pumpkin so why not combine them so on his birthday, October 11, I am going to make this cake and he will love me sooo much! thx for posting this!

Nicole October 1, 2013 at 9:37 PM

I am so happy you found it in time. Happy Birthday to your Dad! I hope he loves it! :)

Sophia @ NY Foodgasm September 30, 2013 at 1:31 PM

Hey there, I tried your recipe and LOVED it!!! You mind if I post it on my blog, linking to your site and giving you credit??

Nicole October 1, 2013 at 9:36 PM

So excited! Can’t wait to see it! :)

Libby with Lemony Thyme September 17, 2013 at 9:46 PM

Oh my gosh Nicole. This is such a fabulous recipe with gorgeous photos. Sharing & pinning. oxoxo

Nicole September 18, 2013 at 9:58 PM

Thank you so much Libby! This one is special to me because it came from my crazy thought to put a holiday spin on my favorite cake and it turned out to be crazy good 😉 XO

Libby with Lemony Thyme October 18, 2013 at 6:04 PM

Just shared my love for you and this cake at What a Girl Eats ‘Pay it Forward.’ The world needs to know :)

Nicole October 27, 2013 at 9:27 PM

Libby you are the sweetest! Thank you! XO

Mary May 26, 2013 at 4:34 PM

Your cake is amazing. I saw the recipe on Pinterest and My Dad loves Tres Leche Cake it was the best. Keep making delicious recipes.

Nicole May 26, 2013 at 8:19 PM

Hi Mary
Thank you so very much for your sweet comment. I am happy to hear your Dad liked it so much. :)

Wendy November 29, 2012 at 1:27 PM

This looks absolutely fabulous! I LOVE your new table. I need to make one of those.

Nicole November 30, 2012 at 12:51 AM

Thanks Wendy! :) I was so glad my hubby thought to put our scrap fence to good use. Good luck with making one.

Tiffany November 9, 2012 at 9:51 PM

This recipe was AMAZING!!!!! You should share it with allrecipe.com
I followed it exactly!!! Thank you for sharing…

Nicole November 11, 2012 at 12:24 AM

Thank you SO much Tiffany! :) I am so glad you enjoyed it. I will have to look into sharing it. Have a great day.

Anonymous November 20, 2012 at 9:27 PM

Thank you!!! :) I look forward to more of your recipes! Hh

SoKnitpicky October 19, 2012 at 10:48 PM

This looks so yummy! I am putting the ingredients into my weekend shopping list now. Can you clarify about the applesauce substitution for me? I’ve seen other recipes that suggest a 1:1 substitution. Did you use 1/2 cup applesauce in place of the oil altogether, or did you use 1/2 cup applesauce and then the remainder 1/2 cup of oil?

Nicole October 19, 2012 at 11:10 PM

Hi there!

Sorry for the confusion. I replaced half of the oil with applesauce and used the other half of oil. So it was 1/2 cup Applesauce and 1/2 cup Oil. I hope you enjoy the recipe. :)

Take care,

SoKnitpicky October 21, 2012 at 2:56 PM

Thanks! It was delicious!

Nicole October 24, 2012 at 2:02 PM

:) Wonderful!

HungryLittleGirl October 19, 2012 at 1:23 PM

This looks so unbelievably delicious! I would love for you to upload that to this weeks Foodie Friends Link Party!

Nicole October 19, 2012 at 11:10 PM

Thank you so much. I will be sure to link up….thank you for the invite :)

Melissa October 17, 2012 at 1:12 PM

This cake was amazing! The best of both worlds, pumpkin and tres leche!! Thank you for being so clever!!!

Nicole October 17, 2012 at 9:42 PM

Aww thank you Melissa! I am so glad it gets your Pumpkin lover extraordinaire approval! 😉 xoxo

Annette October 16, 2012 at 9:33 PM

Delicious! I made this cake today. It is light and spongy, and super moist from the milks. I would definitely make this again. I used half homemade applesauce in place of the oil, and a little extra pumpkin. I hope the group I’m taking it to tomorrow enjoys it! By the way, I used a 9×13 pan, but baked a cup or so of the batter in another dish so I could try it before sending it over to the gathering. :-) My 8-month-old baby girls was licking her lips watching me eat my ‘personal’ cake, so I gave her a taste. All smiles! :-)

Nicole October 16, 2012 at 11:04 PM

Hi Annette

Thank you so much for your lovely comment! I hope your group enjoys it as much as you and your sweet baby taste tester did. :)

Aurore-Denise October 14, 2012 at 10:48 PM

Must send this recipe to my friend to try. My motto: why do what your fiends can do better. :)

Nicole October 15, 2012 at 6:04 PM

Hahaha smart thinking! All the tasty goodness and no prep. Enjoy! :)

Elizabeth @Food Ramblings October 14, 2012 at 8:28 PM

beautiful cake!!

Nicole October 14, 2012 at 9:32 PM

Thank you Elizabeth! :)

{ 3 trackbacks }

Previous post:

Next post: