Pumpkin Tres Leches Cake


My birthday is at the end of October and this is my absolute favorite birthday cake. It is not soupy but extremely moist and delicious. I poke the holes with a straw, my daughter uses a pencil. Both work well. Make it the day before, so it can absorb the three milks.

Prep Time:
20 mins
Cook Time:
55 mins
Additional Time:
1 hr
Total Time:
2 hrs 15 mins
1 9x13-inch cake


Pumpkin Cake:

  • 2 cups white sugar

  • 1 cup butter, at room temperature

  • 4 eggs

  • 1 ½ cups canned pumpkin

  • 1 cup sour cream

  • 2 teaspoons vanilla extract

  • 3 cups all-purpose flour

  • 2 teaspoons baking soda

  • 1 teaspoon ground cinnamon

  • 1 teaspoon salt

  • ¼ teaspoon ground nutmeg

  • ¼ teaspoon ground cloves

  • ¼ teaspoon ground ginger

Tres Leches:

  • 1 cup evaporated milk

  • 1 cup half-and-half

  • 1 cup sweetened condensed milk


  • 2 cups whipped topping

  • 1 pinch ground cinnamon, or to taste


  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch rectangular baking pan.

  2. Combine sugar and butter in a large bowl using an electric mixer. Add eggs one at a time. Add pumpkin, sour cream, and vanilla extract to the batter while still mixing.

  3. Combine flour, baking soda, cinnamon, salt, nutmeg, cloves, and ginger in a bowl. Add 1/2 of the mixture to the pumpkin batter and mix until well combined. Add remaining flour mixture to the batter and mix on medium-high speed for 2 minutes more. Pour batter into the prepared baking pan.

  4. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 55 to 60 minutes.

  5. Meanwhile, combine evaporated milk, half-and-half, and sweetened condensed milk in a bowl. Set tres leches aside.

  6. Remove cake from the oven and let cool 15 to 20 minutes. Poke a generous amount of holes in the cake using a drinking straw, making sure to get the corners and sides as well. Pour tres leches mixture on the cake, cover with plastic wrap, and cool in the refrigerator for 1 hour to overnight.

  7. Before serving, add whipped topping to the cake and sprinkle cinnamon on top.

Cook's Note:

I have used pumpkin-flavored cream cheese in place of the sour cream and it turned out wonderfully.

Nutrition Facts (per serving)

624 Calories
30g Fat
80g Carbs
10g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 624
% Daily Value *
Total Fat 30g 39%
Saturated Fat 19g 96%
Cholesterol 126mg 42%
Sodium 688mg 30%
Total Carbohydrate 80g 29%
Dietary Fiber 2g 7%
Total Sugars 53g
Protein 10g
Vitamin C 3mg 14%
Calcium 200mg 15%
Iron 2mg 13%
Potassium 337mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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