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Tres leches cake is a Cuban classic. It shows up at birthdays, holidays, and just about any family gathering. This version adds a fall twist with pumpkin puree and warm spices, making it rich, cozy, and perfect for the holiday season.

It’s the kind of cake that makes the table go quiet for a second when people take their first bite, then the compliments start rolling in. Moist, creamy, and topped with cinnamon whipped cream, it’s tres leches but dressed up for fall.

Step-by-Step Instructions

Whip the egg whites. Beat the egg whites with half the sugar until stiff peaks form (you should be able to flip the bowl upside down without anything moving – magic!). Set aside.

Mix the yolks. In the same mixer bowl (no need to clean it, less dishes, yay!), beat the yolks with the rest of the sugar until pale yellow and doubled in size. Mix in the pumpkin and vanilla.

Combine dry ingredients. Sift in the flour, baking powder, pumpkin spice, and salt. Mix just until combined. Don’t overdo it. We want fluffy cake, not bricks.

Fold in egg whites. Gently fold until no white streaks remain. I do this by hand with a spatula.

Bake the cake. Pour into a greased 9×13 pan and bake at 350°F for 15–18 minutes. When a toothpick comes out clean, you’re golden. Don’t freak out if it shrinks a bit after baking, that’s normal. Let the cake cool completely.

Soak with the milks. Whisk the three milks together. Poke holes all over the cooled cake with a fork or wooden skewer (this part is fun, stab away!) and slowly pour the milk mixture on top. It’ll look like too much, but trust me, the cake will drink it up. Chill for 3 hours or overnight.

Top and serve. Right before serving, spread on whipped cream and dust with cinnamon or pumpkin spice. Slice, serve, and watch it disappear.

Recipe Tips

• Don’t worry about shrinkage. The cake may pull away from the pan a little. It’s normal and evens out once soaked.
• The milk mixture looks like too much. Trust me, it all soaks in and makes the cake extra moist.
• Serving idea: Serve cold, topped with whipped cream and a cafecito on the side.
• Storage: Keep covered in the fridge for up to 4 days.

Love Cuban-inspired desserts? Try these:

• Dulce de Leche Pumpkin Pie
• Flan de Calabaza (Pumpkin Flan)
• Easy Cuban Flan (Traditional)

This Pumpkin Tres Leches Cake is everything I love about Cuban desserts, creamy, rich, and meant for sharing, mixed with the cozy fall flavor of pumpkin. It’s the kind of dessert that disappears fast at the table.

If you give it a try, let me know in the comments how it turned out! And if you’re making it for Thanksgiving or Noche Buena, I’d love to hear how your family enjoyed it.

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Yield: 12

Pumpkin Tres Leches Cake

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This Pumpkin Tres Leches Cake is a Cuban-inspired fall dessert - fluffy sponge cake soaked in three milks with pumpkin spice and whipped cream.

Prep Time 20 minutes

Cook Time 18 minutes

Additional Time 3 hours

Total Time 3 hours 38 minutes

Ingredients

Wet Mix

• 5 large eggs, separated
• 1 1/2 cups white granulated sugar, divided
• 1 1/4 cups pumpkin puree
• 1 1/2 tsp vanilla extract

Dry Mix

• 1 1/2 cups all-purpose flour
• 2 1/2 tsp baking powder
• 1 tbsp pumpkin spice
• 1/2 tsp kosher salt

Three Milks

• 1 cup whole milk
• 1 (14 oz) can sweetened condensed milk
• 1/4 cup heavy cream

Topping

• Whipped cream
• 1/2 tsp ground cinnamon or pumpkin spice

Instructions

1. Preheat oven to 350°F. Grease a 9×13 baking pan.
2. Beat egg whites with 3/4 cup sugar until stiff peaks form. Transfer to a bowl.
3. In the same mixer bowl (no need to clean), beat yolks with remaining sugar until pale. Add pumpkin and vanilla.
4. Sift flour, baking powder, pumpkin spice, and salt over the mixture. Mix until just combined.
5. Fold in egg whites until no streaks remain.
6. Pour into pan and bake 15–18 minutes, until a toothpick comes out clean. Let cool.
7. Whisk whole milk, condensed milk, and cream together. Poke holes in cooled cake and pour mixture on top. Refrigerate at least 3 hours or overnight.
8. Top with whipped cream and dust with cinnamon before serving.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 237Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 87mgSodium: 200mgCarbohydrates: 43gFiber: 1gSugar: 29gProtein: 6g

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