Pumpkin Tres Leches Cake (Gluten-Free)

If you love pumpkin desserts, this Pumpkin Tres Leches Cake is one recipe you’ll want to make all fall long. A soft, perfectly spiced pumpkin cake is soaked in a rich three-milk mixture, then topped with fluffy homemade whipped cream and an optional drizzle of salted caramel sauce for the ultimate cozy dessert. 

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Why You’ll Love This Pumpkin Tres Leches Cake

This easy gluten-free pumpkin tres leches cake is incredibly moist, perfectly spiced, and surprisingly simple to make. It’s a wonderful make-ahead dessert for Thanksgiving, holiday gatherings, or any fall celebration. Here’s why I think you’ll love it:

• Super Moist: Every bite is soft, rich, and soaked with creamy tres leches goodness.
• Perfectly Spiced: Pumpkin and cinnamon create warm, cozy fall flavour.
• Gluten-Free: Made with a gluten-free flour blend without sacrificing texture. Not gluten-free? Make it with regular all-purpose flour.
• Great for Entertaining: This cake tastes even better after chilling, making it perfect to prepare ahead.
• Easy to Make: Simple ingredients and straightforward steps make this recipe beginner-friendly.

Pumpkin Tres Leches Ingredients & Substitutions

Simple pantry ingredients come together to make this delicious fall dessert. Here’s what you need and what you can swap:

Pumpkin Cake

• Gluten-free 1:1 flour: Gives the cake structure while keeping it soft and tender. Use regular all-purpose flour if you are not gluten-free.
• Baking soda: Helps the cake rise. Therefore, do not substitute with anything else.
• Ground cinnamon: Adds warm fall flavour. Moreover, this may be omitted or replaced with an all-in-one pumpkin pie spice.
• Salt: Balances the sweetness. Use kosher or fine sea salt.
• Pumpkin puree: Creates moisture and classic pumpkin flavour. Be sure to use pure pumpkin puree, not pumpkin pie filling.
• Brown sugar: Sweetens the cake while adding a hint of caramel flavour. Organic cane sugar or coconut sugar would be great swaps.
• Sour cream: Keeps the cake extra moist and tender. Use regular or dairy-free, the higher the fat content the better.
• Vegetable oil: Creates a soft crumb that stays fresh for days. Any neutral-tasting oil will work.
• Eggs: Provide structure and richness. You could try a liquid egg replacer such as Just Egg but I have not tested it.
• Vanilla extract: Enhances all of the flavours. Substitute with vanilla bean paste if desired.

Tres Leches Mixture

• Evaporated milk: Adds richness. Use regular or dairy-free. I used Nature’s Charm.
• Sweetened condensed milk: Provides sweetness and the signature creamy texture. Again, regular or dairy-free will work. And like above, I used Nature’s Charm.
• Whole milk: Lightens the mixture while adding extra moisture. Any dairy-free substitute will work, but the higher the fat content, the better. For this purpose, I use canned coconut milk.

Whipped Topping

• Heavy whipping cream: Creates a light, fluffy topping. Regular or dairy-free will work. I used Silk.
• Powdered sugar: Sweetens the whipped cream.
• Vanilla extract: Adds flavour.
• Salt: Balances the sweetness. Use kosher or fine sea salt.
• Salted caramel sauce: Optional, but highly recommended for an extra decadent finish. Both homemade or store bought will work fabulously. Here’s my personal favorite dairy-free caramel sauce recipe.

How to Make Pumpkin Tres Leches Cake

This cake comes together in a few simple steps. The hardest part is waiting while it chills and absorbs all of the delicious milk mixture. Yum!

1. Prepare the Cake: Preheat the oven to 350°F and grease a 9×13-inch baking pan. Whisk together the dry ingredients in one bowl and the wet ingredients in another. Combine until just mixed, then pour the batter into the prepared pan and bake until a toothpick comes out with a few moist crumbs. After baking, allow the cake to cool completely. 
2. Mix the Milk: Whisk together the evaporated milk, sweetened condensed milk, and whole milk until smooth. 
3. Soak the Cake: Use a fork to poke holes all over the cooled cake. Next, slowly pour the milk mixture evenly over the top, making sure to cover the edges. Refrigerate for at least one hour or overnight so the cake can fully absorb the milk. 
4. Make the Whipped Cream: Beat the whipping cream, powdered sugar, vanilla, and salt until stiff peaks form. Then spread evenly over the chilled cake. 
5. Garnish and Serve: Drizzle with salted caramel sauce, if desired, before slicing and serving chilled. 

Pumpkin Tres Leches Helpful Hints

These simple tips will help ensure your pumpkin tres leches cake turns out perfectly every time.

• Allow the cake to cool completely before adding the milk mixture.
• Pour the milk slowly so it has time to soak into the cake evenly.
• Chill for at least one hour, but overnight gives the best flavour and texture.
• Whip the cream just until stiff peaks form to keep it light and fluffy.
• Serve chilled straight from the refrigerator.

Fun Flavor Twists

Want to make this recipe your own? Here are a few delicious ideas.

• Pumpkin Pie: Stir pumpkin pie spice into the whipped cream for even more fall flavour.
• Pecan Dream: Sprinkle chopped toasted pecans over the caramel drizzle.
• Maple Yum: Swap the caramel sauce for maple syrup.

Frequently Asked Questions

Can I make this cake ahead of time?

Yes! It’s actually even better after chilling overnight.

Can I use regular all-purpose flour?

Absolutely. Simply substitute an equal amount of all-purpose flour if you don’t need the recipe to be gluten-free.

How long does tres leches cake last?

Stored covered in the refrigerator, it will stay fresh for up to 4 days.

Can I freeze it?

You can freeze the cake before adding the whipped topping. Thaw overnight in the refrigerator before decorating and serving.

The Best Pumpkin Tres Leches Cake Recipe

This Pumpkin Tres Leches Cake is everything you could want in a fall dessert. It’s soft, perfectly spiced, irresistibly creamy, and incredibly easy to make. Whether you’re serving it for Thanksgiving, a family dinner, or simply treating yourself to something cozy, it’s guaranteed to be a recipe everyone will be asking for.

If you make this recipe, I’d love to hear what you think! Leave a 5-star rating and review below, and don’t forget to tag @CAKEDbyKatie on social media so I can see your delicious creation.

More Delicious Pumpkin Recipes

Pumpkin season is the yummiest season. Here are a few of my favorite pumpkin recipes that I think you’ll love too:

• Gluten-Free Pumpkin Cake (Dairy-Free)
• Gluten-Free Pumpkin Cookies (Vegan)
• Gluten-Free Pumpkin Bars (Dairy-Free Option)

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