Pumpkin Spice Tres Leches

10 hours
10 servings
Pumpkin Spice Tres Leches
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large eggs at room temperature
1 ¼ cups
vanilla extract
2 tsp
all-purpose flour, spooned, leveled and sifted
1 ½ cups
baking powder
2 tsp
kosher salt
½ tsp
½ cup
evaporated milk
12 oz
sweetened condensed milk
14 oz
heavy cream (add more if you prefer a traditional, wet tres leches)
1/3 cup
heavy cream
1 ½ cups
powdered sugar
1 Tbsp
pumpkin pie spice
1 Tbsp



  1. PREHEAT the oven to 350⁰ F. COMBINE the 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.
  2. Meanwhile, COMBINE the flour, baking powder, and salt. SIFT a few times to incorporate evenly throughout.
  3. 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.
  4. PREPARE a 9×13-inch pan by lightly spraying with oil or butter, then POUR in the mixture.
  5. BAKE at 350⁰ F for about 25 minutes.
  6. LET the cake cool completely after removing it from the oven (about 30 minutes to 1 hour).
  7. Meanwhile, MIX together the three milks mixture: sweetened condensed milk, heavy cream, and evaporated milk.
  8. When the cake is cooled to room temperature, POKE several holes into it with a toothpick 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 fridge 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 heavy whipping cream and powdered sugar until soft peaks form. Be 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. KEEP REFRIGERATED until serving.