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Kid-Approved Pumpkin Tres Leches Cake: Easy 5-Ingredient Dessert

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This easy pumpkin tres leches cake is a crowd-pleasing dessert that combines a light, airy sponge with a creamy milk soak and a cozy pumpkin spice twist. Perfect for family dinners or potlucks, it comes together in under 30 minutes of active prep time.

Ingredients

Scale
  • 1 cup all-purpose flour (spooned and leveled)
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 5 large eggs, separated (room temperature)
  • 1 cup granulated sugar, divided
  • 1 teaspoon vanilla extract
  • ½ cup pumpkin puree (not pumpkin pie filling)
  • ⅓ cup whole milk
  • 1 can (12 ounces) evaporated milk
  • 1 can (14 ounces) sweetened condensed milk
  • ½ cup heavy cream
  • ½ teaspoon pumpkin pie spice (optional)
  • 1 ½ cups heavy whipping cream
  • 2 tablespoons powdered sugar
  • ½ teaspoon vanilla extract
  • Ground cinnamon for dusting

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or non-stick spray. Optionally line the bottom with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, salt, and pumpkin pie spice. Set aside.
  3. In a large clean bowl, beat egg whites on medium-high speed until soft peaks form. Gradually add ¼ cup sugar, beating until stiff peaks form (about 3-4 minutes). Set aside.
  4. In another large bowl, beat egg yolks with remaining ¾ cup sugar until thick and pale yellow (about 3 minutes). Add vanilla extract and pumpkin puree, beating until combined.
  5. Gently fold dry ingredients into yolk mixture in three additions, alternating with ⅓ cup milk. Start and end with flour mixture. Fold just until combined.
  6. Gently fold whipped egg whites into batter in three additions using a rubber spatula. Do not overmix.
  7. Pour batter into prepared pan and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pan on a wire rack for 15 minutes.
  8. While cake cools, whisk together evaporated milk, sweetened condensed milk, heavy cream, and pumpkin pie spice (if using) in a large pitcher or bowl.
  9. Using a fork or skewer, poke holes all over the warm cake (about every inch). Slowly pour milk mixture over cake, starting at edges and working to center. Let soak in before adding more.
  10. Cover pan with plastic wrap and refrigerate for at least 4 hours, or overnight.
  11. Just before serving, beat heavy whipping cream, powdered sugar, and vanilla extract in a chilled bowl until stiff peaks form. Spread whipped cream over chilled cake. Dust with ground cinnamon.

Notes

For best results, use room temperature eggs and let the cake soak overnight. The cake can be made ahead and stored in the refrigerator for up to 4 days. For a dairy-free version, use full-fat coconut cream in the tres leches mixture and whip chilled coconut cream for the topping. For a gluten-free option, use a 1-to-1 gluten-free baking blend.

Nutrition

Keywords: pumpkin tres leches, pumpkin cake, tres leches cake, easy dessert, fall dessert, kid-friendly, 5-ingredient dessert

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