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Pumpkin Tres Leches Cake

Rated as 5 out of 5 Stars

"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."
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2 h 15 m servings 624
Original recipe yields 12 servings (1 9x13-inch cake)


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  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; 30.2 80 10.2 126 688 Full nutrition

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Absolutely delicious cake! I'm so impressed with everything about this: how easily it comes together, the amazing flavor, and how it's moist without being super soggy! I did add a bit more spice...