Southwestern Recipes

Pumpkin Spice Tres Leches Cake

If you are as crazy about three milks cake as I am, you will love this seasonal recipe.

Pumpkin Spice Tres Leches Cake recipe

Prep: 25 min | Yield: 10 servings


  • 3 large eggs (room temperature)
  • 1 1/4 cups granulated sugar
  • 2 teaspoons vanilla extract
  • 1 1/2 cups all-purpose flour, spooned, leveled and sifted
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 cup milk
  • 1 (12 ounce) can evaporated milk
  • 1 (14 ounce) can sweetened condensed milk
  • 1/3 cup heavy cream (add more if you prefer a traditional, wet tres leches cake)
  • 1 1/2 cups heavy cream
  • 1 tablespoon powdered sugar
  • 1 tablespoon pumpkin pie spice


  1. Heat the oven to 350 degrees F. Prepare a 9 x 13 inch pan by lightly spraying with oil or butter.
  2. Combine eggs, sugar and vanilla extract in a stand mixer with the whisk attachment. Mix on high for 10 minutes until it is pale yellow and fluffy. You can use an electric hand mixer as well, but it may take a little longer to achieve the right color and consistency.
  3. Meanwhile, combine the flour, baking powder and salt. Sift a few times to incorporate evenly throughout.
  4. After 10 minutes of mixing, reduce the speed to low and slowly add in the sifted flour mixture and milk, alternating a few times. Once you no longer see any flour, stop mixing. It should be thick enough to make distinct ribbons and you should see air bubbles in the mixture.
  5. Pour the mixture into the prepared pan. Bake for about 25 minutes.
  6. Let the cake cool completely after removing from the oven (about 30 minutes to 1 hour).
  7. Meanwhile, mix together the three milks mixture: sweetened condensed milk, the 1/3 cup heavy cream and evaporated milk.
  8. When the cake is cooled to room temperature, poke several holes into it with a wooden pick or fork. The more the better! Then slowly pour the milk mixture over the cake, letting it fully absorb the milk before adding more. Repeat until all of the milk mixture is absorbed.
  9. Cover with plastic wrap and let it set in the refrigerator for at least 8 hours. One or two days ahead is even better so the cake has time to soak up as much of the milk as possible.
  10. The next day, combine the 1 1/2 cups heavy cream and powdered sugar until soft peaks form, being careful not to over-whip as it will become grainy. If that happens, you can just add a couple more tablespoons of heavy cream and whip again.
  11. Spread the whipped cream evenly on top of the soaked cake, then sprinkle all over with pumpkin pie spice.
  12. Keep refrigerated until serving.


Recipe and photo used with permission from: American Egg Board

Recipe created in partnership with @stellanspice

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