Pumpkin Spice Tres Leches Cake

Pumpkin Spice Tres Leches Cake

Drenched with spiced sweetness and sprinkled with our Homemade Pumpkin Spice, this make-ahead cake is a crowd pleaser. 

Pumpkin Spice Tres Leches Cake
Yield: 10 to 12 servings
Write a review
  1. 2¼ cups cake flour, such as Swans Down
  2. 1 tablespoon baking powder
  3. 1 tablespoon Homemade Pumpkin Spice
  4. ½ teaspoon kosher salt
  5. 5 large eggs, separated
  6. 1½ cups sugar
  7. ¾ cup whole milk
  8. 1 tablespoon vanilla extract
  1. 2 (14-ounce) cans sweetened condensed milk
  2. 1 (12-ounce) can evaporated milk
  3. 1 cup whole milk
  4. ¼ cup praline rum, such as Rougaroux
  5. 2 tablespoons unsulfured molasses
  6. ½ teaspoon Homemade Pumpkin Spice
  7. Garnish: 1 (16-ounce) container whipped topping, Pumpkin Spice Caramel Sauce (recipe follows)
  1. Preheat oven to 350°. Spray a 13x9-inch baking dish with nonstick baking spray with flour. Set aside.
  2. For cake: In a medium bowl, whisk together flour, baking powder, Homemade Pumpkin Spice, and salt. In a large bowl, beat egg whites at high speed with a mixer until stiff peaks form. Gradually add sugar; beat 1 minute more. Add egg yolks, one at a time, beating until combined. With mixer on low speed, add flour mixture to egg mixture in thirds, alternating with milk, beginning and ending with flour mixture. Beat in vanilla until combined. Pour batter into prepared dish.
  3. Bake until a wooden pick inserted in center comes out clean, 25 to 30 minutes.
  4. For sauce: In a medium bowl, stir together sweetened condensed milk, evaporated milk, milk, rum, molasses, and Homemade Pumpkin Spice. Using a fork, poke holes in warm cake; slowly pour milk mixture over cake. Let cool completely; refrigerate at least 3 hours. Garnish with whipped topping and Pumpkin Spice Caramel Sauce, if desired.
Taste of the South https://www.tasteofthesouthmagazine.com/
Pumpkin Spice Caramel Sauce
Yield: approximately 1 1/2 cups
Write a review
  1. 1 cup sugar
  2. ¼ cup water
  3. 4 tablespoons unsalted butter, softened
  4. ½ cup heavy whipping cream, at room temperature
  5. 1 teaspoon vanilla extract
  6. ½ teaspoon kosher salt
  7. ½ teaspoon Homemade Pumpkin Spice
  1. In a medium saucepan, bring sugar and ¼ cup water to a boil over medium heat. Cook, without stirring, until mixture is amber in color, approximately 10 minutes. (Brush sides of pan with water to remove sugar crystals.) Remove from heat; carefully stir in butter, cream, vanilla, salt, and Homemade Pumpkin Spice (mixture will boil vigorously). Let cool completely. Cover and refrigerate up to 1 week.
Taste of the South https://www.tasteofthesouthmagazine.com/


  1. This recipe was amazing!! Complete hit for Thanksgiving Day!! The only changes I made were the milk mixture… I substituted 1/2 cup heavy cream for the 1 cup milk. And, I did not use the praline rum.
    I will absolutely make this again!!


Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.