Pumpkin Tres Leches Cake
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Pumpkin Tres Leches Cake has that soft, soaked tres leches texture with pumpkin and pumpkin pie spice worked right into the cake. The yellow cake mix shortcut keeps things simple, and since it needs time to chill, it’s a great make-ahead dessert for fall.
Why I Love This Pumpkin Spice Tres Leches Cake
If I had to pick a favorite kind of cake, tres leches would be at the top of the list. I shared my Eggnog Tres Leches last holiday season, and it’s still one of my favorite recipes on the blog, so a pumpkin version felt like a natural next step.
For the cake base, I took some inspiration from my Pumpkin Earthquake Cake, which starts with a doctored yellow cake mix and adds pumpkin and pumpkin pie spice to the batter. That cake was such a hit last fall that I knew those same flavors would work well here too. They did. I ate an entire slice before I even started photographing the cake and didn’t realize it until the plate was empty.
Ingredients
- Yellow cake mix – Use one 15.25-ounce box. I used Duncan Hines.
- Light brown sugar – Adds sweetness and a mild molasses flavor.
- Pumpkin pie spice – Adds the warm spice flavor used throughout the cake.
- Pumpkin puree – Use pure pumpkin puree, not pumpkin pie filling.
- Eggs – Help give the cake structure.
- Sour cream – Adds moisture to the batter.
- Vegetable or canola oil – Adds moisture and helps keep the cake soft.
- Vanilla extract – Adds flavor to the batter.
Three Milks
- Sweetened condensed milk – Adds sweetness and richness to the milk mixture.
- Evaporated milk – Adds creaminess without making the mixture overly thick.
- Half and half – Helps thin the milk mixture so it can soak into the cake.
- Pumpkin pie spice – A small amount seasons the milk mixture so the pumpkin spice flavor carries through the entire cake.
Topping
- Whipped topping – Use one thawed 8-ounce tub of Cool Whip.
- Pumpkin pie spice – Optional for sprinkling over the top before serving.
How to Make Pumpkin Tres Leches with Box Cake Mix
- Mix the dry ingredients – Stir the cake mix, brown sugar, and pumpkin pie spice together in a medium bowl until evenly combined.
- Mix the wet ingredients – In a large bowl, whisk the pumpkin puree, eggs, sour cream, oil, and vanilla until smooth.
- Make the batter – Add the dry ingredients to the pumpkin mixture and stir just until combined and no dry streaks remain.
- Bake the cake – Spread the batter evenly in a 9×13-inch pan and bake until the center is set and a toothpick inserted near the middle comes out clean or with a few moist crumbs.
- Cool and poke – Let the cake cool completely, then use a fork to poke holes all over the surface so the milk mixture can soak in.
- Add the three milks – Whisk together the sweetened condensed milk, evaporated milk, half and half, and pumpkin pie spice. Slowly pour the mixture evenly over the cake.
- Chill the cake – Cover and refrigerate for at least 4 hours, though overnight gives the cake more time to absorb the milk mixture.
- Add the topping – Spread the thawed whipped topping evenly over the chilled cake. Sprinkle with pumpkin pie spice before serving, if desired.
Variations and Substitutions
- Spice cake mix – Substitute a 15.25-ounce spice cake mix for the yellow cake mix. If using spice cake mix, omit the 2 teaspoons of pumpkin pie spice from the cake batter.
- Whole milk or heavy whipping cream – Either can replace the 1/2 cup of half and half in the three-milk mixture. Whole milk will be a little lighter, while heavy whipping cream will make the mixture richer.
- Plain Greek yogurt for sour cream – Replace the sour cream with the same amount of plain Greek yogurt. The texture may vary slightly.
- Homemade whipped cream – Replace the 8-ounce tub of whipped topping with about 3 cups of homemade whipped cream. Add it closer to serving since homemade whipped cream is less stable than Cool Whip.
Tips for Success
- Cool the cake completely – Let the cake cool before poking the holes and adding the milk mixture. Adding the milk while the cake is still warm can affect how evenly it absorbs.
- Poke plenty of holes – Use a fork to poke holes across the entire surface of the cake, including near the edges, so the milk mixture can soak in evenly.
- Pour the milk slowly – Pour the tres leches mixture gradually over the cake instead of adding it all at once. This gives the cake time to absorb the liquid without pooling as much on top.
- Give it enough chill time – Refrigerate the cake for at least 4 hours. Overnight is best because it gives the milk mixture more time to soak into the cake.
- Use thawed whipped topping – Make sure the Cool Whip is fully thawed before spreading it over the cake so it goes on smoothly without pulling at the surface.
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More Pumpkin Recipes for Fall
If pumpkin is on your baking list this season, here are a few more dessert ideas to check out.
- Cinnamon Sugar Pumpkin Donuts
- Pumpkin Swirl Brownies
- Pumpkin Pie Dip
Did you make this easy pumpkin tres leches cake? Please leave a star rating and share your thoughts in the comments below.
Pumpkin Tres Leches Cake Recipe
Pumpkin Tres Leches Cake starts with a doctored yellow cake mix flavored with pumpkin and pumpkin pie spice, then gets soaked with three milks and chilled until soft and creamy. A layer of whipped topping finishes the cake before serving.
Ingredients
Cake
- 1 (15.25 ounce) box yellow cake mix (I used Duncan Hines)
- 1/2 cup light brown sugar
- 2 teaspoons pumpkin pie spice
- 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
- 4 large eggs
- 1/2 cup sour cream
- 1/2 cup vegetable or canola oil
- 1 teaspoon vanilla extract
Three Milks
- 1 (14-ounce) can sweetened condensed milk
- 1 (12-ounce) can evaporated milk
- 1/2 cup half and half
- 1/2 teaspoon pumpkin pie spice
Topping
- 1 (8-ounce) tub whipped topping, thawed (Cool Whip)
- pumpkin pie spice for garnish Optional
Instructions
- Preheat the oven to 350°F. Lightly grease a 9×13-inch baking pan and set aside.
- In a medium bowl, stir together the cake mix, light brown sugar, and pumpkin pie spice until combined.
- In a large bowl, whisk together the pumpkin puree, eggs, sour cream, oil, and vanilla until smooth.
- Add the dry ingredients to the pumpkin mixture and stir until combined and no dry streaks remain.
- Spread the batter evenly in the greased baking pan.
- Bake for 40 to 50 minutes, or until the center is set and a toothpick inserted near the middle comes out clean or with a few moist crumbs.
- Allow the cake to cool completely.
- Use a fork to poke holes evenly over the entire surface of the cake.
- In a medium bowl, whisk together the sweetened condensed milk, evaporated milk, half-and-half, and pumpkin pie spice.
- Slowly pour the milk mixture evenly over the cake, allowing it to soak into the holes.
- Cover and refrigerate for at least 4 hours, preferably overnight.
- Spread the thawed whipped topping evenly over the chilled cake. Sprinkle with pumpkin pie spice, if desired, before serving.
Notes
- Cover the cake tightly or store individual pieces in an airtight container in the refrigerator for up to 4 days.
- Freezing the fully assembled cake is not recommended because thawing can affect the texture of the soaked cake and whipped topping. The baked cake can be frozen for up to 3 months. Thaw before poking the holes and adding the tres leches mixture.
Nutrition
Calories: 446kcalCarbohydrates: 59gProtein: 8gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 73mgSodium: 322mgPotassium: 324mgFiber: 1gSugar: 46gVitamin A: 4711IUVitamin C: 3mgCalcium: 259mgIron: 1mg
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.
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