Pumpkin Tres Leches Cake

This recipe for Pumpkin Tres Leches Cake is so easy – made with boxed spice cake mix, coffee creamer, sweetened condensed milk, and other simple ingredients to make a perfect fall dessert!

finished pumpkin spice tres leches cake in a pyrex baking dish


I'm back with another really easy variation on tres leches cake today. This time, we're making this dessert perfect for fall by making it a Pumpkin Tres Leches Cake! The rich, spicy flavors you'll get in this sweet treat are the perfect complement to cooler weather.

What is Tres Leches Cake?

Tres leches means “three milks” in Spanish. With Tres Leches Cake, you'll pour three different kinds of milk (mixed together) over a prepared cake. This results in a dessert with almost a pudding-like consistency. In my opinion, it is so much better than a traditional sheet cake. The moist, rich cake is to die for!

pouring milks over a pumpkin tres leches cake

With the classic tres leches recipe, I use heavy whipping cream, evaporated milk, and sweetened condensed milk as my milk mixture. The milks are changed up a little bit in this version to give it lots of pumpkin flavor with a few hints of spices (like cinnamon, cloves, ginger, and nutmeg) added in. While a pumpkin version of this dessert may not be the traditional way to make it, I think the pumpkin flavor plays incredibly well off of the little bit of spice that is present in the original version of Tres Leches Cake.

The Inspiration Behind this Recipe

I've honestly got to give credit to a reader for this recipe. I was browsing through my blog analytics one night and noticed that someone had searched for a Pumpkin Spice Tres Leches Cake recipe. I already have a really popular post for Shortcut Tres Leches Cake, but have never done a pumpkin version of that one…until this recipe! So, whoever you are, if you're reading this post, thanks for the idea! 🙂

pumpkin spice tres leches cake slice on a plate

This cake ended up being phenomenal. In addition to that older Tres Leches recipe I used, I also drew a little bit of inspiration from a Pumpkin Bombshell Cake I made a few years ago. I used a similar base to that cake, with the pour-over and icing from the Tres Leches cake – and this beauty was born.

With this cake recipe, you get a rich pumpkin spice cake base soaked in a sweet cream. I use whipped cream as a topping for a lighter, airy frosting to go with the thick, rich cake. Add a sprinkle of cinnamon for such an amazing recipe for fall.

Let's take a look at the easy recipe!


If you're looking for an amazing fall sweet treat, look no further – this one is delicious. So comforting, super sweet, and incredibly rich! Definitely one to serve with a big cup of coffee.

Hope you enjoy, friends! See more of my recipe posts by clicking here.

xo, Leslie - signature at the end of blog post.
This recipe for Pumpkin Spice Tres Leches Cake is so easy - uses boxed mix, coffee creamer, sweetened condensed milk, and other simply ingredients to make a perfect fall dessert!

Pumpkin Tres Leches Cake

This recipe for Pumpkin Tres Leches Cake is so easy – made with boxed spice cake mix, coffee creamer, sweetened condensed milk, and other simple ingredients to make a perfect fall dessert!
4.58 from 7 votes
Prep Time 1 hr 20 mins
Cook Time 35 mins
Course Dessert
Cuisine Mexican
Servings 16
Calories 422 kcal


  • 1 box spice cake mix
  • 1 cup whole milk
  • 1 stick butter melted
  • 2 eggs
  • 1 cup pumpkin puree
  • 16 oz heavy cream divided
  • 14 oz canned sweetened condensed milk
  • 8 oz pumpkin coffee creamer
  • 1/4 cup powdered sugar
  • 1 tbsp ground cinnamon can also use pumpkin pie spice


  • Preheat oven to 350 degrees.
  • In a large mixing bowl, mix together spice cake mix, milk, butter, eggs, and pumpkin puree with an electric mixer until smooth. Pour prepared batter into a 9×13" baking dish sprayed with cooking spray.
  • Bake for the recommend time on the spice cake mix box (usually 30-40 minutes).
  • Allow cake to cool in the baking pan. Once cool, use a fork or toothpick to poke holes all over surface of the cake.
  • In a large bowl, stir together 8oz heavy cream, sweetened condensed milk, and coffee creamer. Pour mixture over top of cooled cake. Allow mixture to soak in for 30 minutes to an hour.
  • Whip remaining heavy cream with an electric mixer until soft peaks form. Gently fold in powdered sugar. Spread prepared whipped cream over cake.
  • Sprinkle cinnamon or pumpkin pie spice on top.

Nutrition Facts

Calories: 422kcalCarbohydrates: 43gProtein: 7gFat: 26gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 87mgSodium: 358mgPotassium: 296mgFiber: 1gSugar: 31gVitamin A: 3172IUVitamin C: 2mgCalcium: 184mgIron: 2mg
Keyword cake, pumpkin, tres leches
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  1. Looks yummy. That does use liquid Pumpkin Coffee Creamer..right?

  2. 5 stars
    This recipe is amazing! I made pumpkin puree from the pumpkin I have been growing this year. It was so sweet and even something was left so I used it to make a soup too. Cucurbita maxima is the variety that I used and it was so sweet. I wanted a pumpkin that isn’t too big so it was a bingo

  3. Damarys Figueroa says:

    Omg wish I saw this during the fall when pumpkin creamer was available. What can I use as a substitute to make right now?

    1. Leslie Lambert says:

      You could try a hazelnut creamer or cinnamon creamer, should be similar!

  4. Linda Primmer says:

    5 stars
    Yummy, this looks wonderful. I have made Tres Leches but not with pumpkin.
    I am happy to feature your yummy dessert at Love Your Creativity.

    1. Leslie Lambert says:

      Oh thank you so much!