Can I use canned pumpkin pie filling instead of pumpkin puree?

No, you should only use pure pumpkin puree for this recipe. Pumpkin pie filling contains added sugars and spices that will alter the flavor and sweetness of the cake.

My cake seems too soggy. What went wrong?

The cake should be very moist but not soggy. If it seems too wet, you might have added the milk mixture while the cake was still too warm. Always make sure the cake has cooled for at least 15 minutes before adding the tres leches mixture.

Can I make this pumpkin tres leches cake dairy-free?

Yes! Substitute the three milks with coconut milk, coconut cream, and almond milk. Use coconut whipped cream for topping. The flavor will be slightly different but still delicious.

How far in advance can I make pumpkin tres leches cake?

You can make and soak the cake up to 2 days in advance. Add the whipped topping within a few hours of serving for best results.

Why did my cake sink in the middle?

This typically happens when the cake is underbaked or when the oven door is opened during the first 20 minutes of baking. Make sure your oven is properly preheated and avoid opening the door until the cake is nearly done.

Pumpkin Tres Leches Cake Recipe That’s Moist, Spiced, and Irresistible 2025

Pumpkin Tres Leches Cake Recipe That’s Moist, Spiced, and Irresistible

Print Recipe

A moist, spiced pumpkin cake soaked in a rich tres leches mixture and topped with fluffy whipped cream. This showstopping fall dessert brings together Latin tradition and autumn flavors in one unforgettable bite.

Author: Harmony
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 5+ hours (includes chilling)
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: Fusion

Ingredients

Scale

For the cake:
1½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 teaspoons pumpkin pie spice
½ teaspoon ground cinnamon
4 large eggs, at room temperature
1 cup granulated sugar
1 cup pumpkin puree (not pumpkin pie filling)
½ cup vegetable oil
For the tres leches mixture:
1 can (14 oz) sweetened condensed milk
1 can (12 oz) evaporated milk
½ cup whole milk
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
For the topping:
2 cups heavy whipping cream
3 tablespoons powdered sugar
1 teaspoon vanilla extract
Ground cinnamon for dusting

Instructions

Preheat oven to 350°F (175°C). Grease and line a 9×13-inch pan with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.
In a large bowl, beat eggs and sugar until pale and fluffy (3–4 minutes). Mix in pumpkin puree and oil.
Fold in dry ingredients just until combined. Pour batter into prepared pan and smooth the top.
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Cool for 15 minutes.
In a bowl, whisk together sweetened condensed milk, evaporated milk, whole milk, vanilla, and cinnamon.
Poke holes all over the cake with a fork. Slowly pour the milk mixture over the cake in stages, allowing it to absorb.
Cover and refrigerate for at least 4 hours or overnight.
Before serving, whip heavy cream, powdered sugar, and vanilla to stiff peaks. Spread over chilled cake and dust with cinnamon.

Notes

For best results, let the cake soak overnight. To make dairy-free, use coconut milk, coconut cream, and almond milk, plus coconut whipped topping.

Nutrition

Serving Size: 1 slice
Calories: 420
Sugar: 38g
Sodium: 260mg
Fat: 22g
Saturated Fat: 13g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 1g
Protein: 8g
Cholesterol: 115mg

Keywords: pumpkin tres leches cake, fall dessert, tres leches, pumpkin cake, holiday dessert

Find it online: https://harmonymeal.com/pumpkin-tres-leches-cake/