Easy Pumpkin Tres Leches Cake
Pumpkin Tres Leches Cake is an easy fall dessert that starts with a boxed cake mix and finishes with a light homemade cinnamon whipped cream. It’s incredibly moist, full of warm pumpkin spice flavor, and perfect for holidays, potlucks, or any autumn gathering.
YouTube Viewer Lewis Says: “This was the first thing I have ever baked…Everyone at Thanksgiving loved it and my family and my sister-in-law’s family loved it when I made it for Christmas. Honestly, thank you for this cake.”
This is one of the desserts I rely on whenever I’m hosting during the holidays because it’s simple to make but always gets rave reviews. I love that I can prepare it ahead of time, then finish it with homemade cinnamon whipped cream just before serving. It’s the dessert my family always requests for Thanksgiving and Christmas.
Ingredient Notes
This recipe combines a few pantry shortcuts with homemade touches for a dessert that’s both easy and impressive.
- White cake mix: I used Betty Crocker’s Super Moist White Cake Mix, but any white cake mix will work.
- Eggs: This recipe uses four eggs instead of the three called for on the box, giving the cake a lighter, softer texture.
- Unsalted butter: Melted butter replaces the oil for a richer flavor.
- Pumpkin puree: Use 100% pumpkin puree, not pumpkin pie filling. It adds pumpkin flavor, moisture, and a beautiful orange color while replacing the water called for on the box.
- Pumpkin pie spice: A blend of cinnamon, nutmeg, ginger, and allspice adds warm fall flavor and complements the pumpkin perfectly.
- Whole milk: Adds moisture and helps create the classic tres leches soaking mixture.
- Sweetened condensed milk: Adds sweetness and the cake’s signature creamy texture.
- Evaporated milk: Adds richness while balancing the sweetness.
- Heavy whipping cream: Whipped with sugar and vanilla to create the light, fluffy topping.
- Ground cinnamon: Sprinkle over the whipped cream before serving for a simple finishing touch.
Tips and Notes
- Let the cake chill. Refrigerating the cake for several hours allows the milk mixture to fully soak into the cake.
- Pour the milk mixture slowly. This helps the cake absorb the liquid evenly without pooling on top.
- Use cold heavy cream. It whips faster and creates a more stable topping.
- Make it ahead. This cake tastes even better after chilling overnight.
- Add extra garnish. Sprinkle cinnamon on top or decorate with cinnamon sticks for a festive presentation.
How to Make Pumpkin Tres Leches Cake
Prepare the cake batter with the recipe substitutions, then bake in a greased 9×13-inch baking dish until a toothpick inserted in the center comes out clean.
Let the cake cool slightly, then use a fork or skewer to poke holes all over the surface so it can absorb the tres leches mixture.
Slowly pour the milk mixture evenly over the cake, allowing it to soak in before adding more.
Cover the cake and refrigerate for several hours or overnight so the milk mixture is fully absorbed before topping with whipped cream.
Serving and Storage
Pumpkin Tres Leches Cake is best served cold, making it a wonderful make-ahead dessert for Thanksgiving, Friendsgiving, or fall celebrations. Pair it with a cup of coffee or hot apple cider for an extra cozy treat.
Cover any leftovers and refrigerate for up to 4 days. Because of the milk mixture and whipped cream, this cake should always be stored in the refrigerator.
Yes. White cake mix gives the pumpkin color a brighter appearance, but yellow cake mix works well too.
Make sure to poke plenty of holes across the cake before pouring on the milk mixture. Pouring it slowly also helps the cake absorb the liquid more evenly.
Absolutely. Homemade whipped cream gives the cake the lightest texture and freshest flavor, but stabilized whipped cream also works well if you’re making it ahead.
If you enjoyed this recipe, try my Strawberry Tres Leches Cake or Chocolate Tres Leches Cake next.
More Mexican Desserts
Pumpkin Tres Leches with Cake Mix
Want to Save This Recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Thai Caliente
Equipment
Ingredients
Cake Mix Ingredients
- 1 Box White Cake Mix
- ½ cup Unsalted Butter
- 4 Eggs
- 15 ounce Pumpkin Puree
- 2 teaspoons Pumpkin Pie Spice
Tres Leches Mixture
- 12 ounces Evaporated Milk
- 14 ounces Sweetened Condensed Milk or use 10 ounces for a less sweet cake
- 6 ounces Whole Milk
- 1 teaspoon Cinnamon or pumpkin pie spice
Whipped Cream
- 8 ounces Heavy Whipping Cream or 16 oz for more topping
- 2 tablespoons Sugar or powdered sugar
- 1 teaspoon Vanilla Extract
- Cinnamon or Pumpkin Pie Spice for topping
Instructions
- Preheat oven to 350°F. Grease just the bottom of a 9×13 dish with baking spray, oil, or butter.
- In a large bowl, add the white cake mix, melted butter, eggs, pumpkin pie spice, and 1 can of pumpkin puree. We are not adding any water or milk. Use a handheld mixer and mix for 2 minutes. Pour the batter into the greased pan and bake for 30 minutes or until a toothpick comes out clean.
- Allow the cake to cool for 20 minutes. While the cake cools, combine the milk mixture (evaporated milk, sweetened condensed milk, and whole milk). I prefer my mixture less sweet, so I only use 10 ounces. I also like to add cinnamon; this is optional. Mix the milks mixture with a whisk.
- Once the cake has cooled, use a fork or skewer to poke holes all over the cake. Slowly pour the milk mixture evenly on top of the cake, waiting for it to soak into the cake before adding more.
- Cover the cake with plastic wrap or a lid and refrigerate overnight or at least 4 hours.
- Make the whipped cream topping before serving the cake. Place your bowl and whisk attachment in the freezer for a few minutes. Add the heavy cream, vanilla, and sugar to the bowl. Whisk on medium-high speed until stiff peaks form.
- Remove the cake from the refrigerator and evenly spread the whipped cream. Sprinkle ground cinnamon or pumpkin pie spice on top.
Video
Notes
Nutrition
Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.
Can I use yellow box cake mix instead of white?
Sure, you can try it!
Can i use a spice cake mix instead of the white one
You can try, I would not add more cinnamon since it already has that flavor.
This recipe was excellent for my diet. We made some substitutes.. 2% milk was one of them. Cool Whip for the topping. So light and delicious.
Hi Jo- I’m so glad you were able to make it work for your diet and still enjoy it! 🙂
What size can of pumpkin did you use?
Hi Louise- I used a 15 ounce can of pumpkin. I’ve updated the recipe to note this, Thanks! Can’t wait to hear what you think 🙂
Yummy recipe! My kids really enjoyed it too!
Yay! I’m so glad everyone enjoyed it, thank you 🙂