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    Home » Recipes » Desserts » Pumpkin Pastel de Tres Leches

    Pumpkin Pastel de Tres Leches

    Last Updated November 9, 2022. Originally Posted October 14, 2021 By Maggie Unzueta

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Pumpkin Pastel de Tres Leches is a decadent and indulgent dessert. The cake is super moist and overflowing with Fall flavor.
    Jump to Recipe Print Recipe
    A slice of Pumpkin Pastel de Tres Leches served on a plate and topped with whipped cream.
    A slice of Pumpkin Pastel de Tres Leches served on a plate and topped with whipped cream.

    Pumpkin Pastel de Tres Leches is a MUST TRY!

    It’s traditional Pastel de Tres Leches but taken up a notch. 

    Perfect for the fall and winter months. 

    I know you and your family will love this new Mexican Fall dessert.

    Ingredients

    The ingredients needed to make the cake labeled and spread out on a wooden table.

    We are taking a short cut and using a yellow cake mix. 

    With all of our end-of-the-year activities, who has time to bake a cake from scratch?

    Take another shortcut and use commercially-made whipped cream. 

    No need to bake a pumpkin. Instead, use canned pumpkin puree.

    Step-By-Step Instructions

    A bowl with cake batter and a spatula.
    • Pour the yellow cake mix into a large bowl. 
    • Add the sugar, oil, eggs, pumpkin puree, ground cinnamon, and cloves. 
    • Mix to combine.

    Pumpkin is more popular in the US, but in Mexico you’ll find it made into candy or as Pumpkin Empanadas. 

    Another yummy twist on classic Mexican desserts, try Pumpkin Arroz con Leche or Pumpkin Cupcakes with Cajeta Frosting.  

    A cake cooling in a glass baking dish.
    • Bak 38 to 42 minutes.
    • Insert a toothpick to make sure the cake is fully cooked. 
    • Cool completely. 

    One commonly asked question: “Why did my tres leches cake shrink?”

    If you grease the baking dish, the cake will pull away from the pan. This will cause it to shrink while cooling. 

    A collage showing how to make the milk mixture.

    While your cake is cooling, make the milk mixtures. 

    Doing this ahead of the baking? Be sure to keep in the fridge. 

    The milk will go bad if left outside for a long time. 

    The milk mixture being poured all over a cake with poked holes.
    • Poke holes all over the cake. 
    • Pour the milk all over the cake. 

    A good swap out option for heavy whipping cream is half and half or whole milk.

    Pro Tip:

    Let the cake ABSORB the liquid. Then pour the rest of the milk. 

    Place inside of the refrigerator while making the whipped cream. 

    Whipped cream being spread all over a cake in a glass baking dish.
    • Using a hand mixer, whip the cream until it forms stiff peaks. 
    • Add whipped cream to the top of the cake. 

    We’re making homemade whipped cream in this instance, but you can also use store-bought whipped cream to save time. 

    How long does it last?

    Store the cake tightly covered in the fridge. It’s good for up to 5 days. 

    A slice of Pumpkin Pastel de Tres Leches served on a plate and topped with whipped cream.

    What to Serve with It

    Champurrado

    Cafe de Olla

    Ponche Navideno

    Atole de Chocolate

    Pumpkin Pastel de Tres Leches is a tasty twist on a classic Mexican dessert. 

    Cake soaked in three kinds of milk and topped with whipped cream. It’s the ultimate taste of Fall! 

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    Did you make this recipe? Please rate the recipe below!

    A slice of Pumpkin Pastel de Tres Leches served on a plate and topped with whipped cream.

    Pumpkin Pastel de Tres Leches

    Pumpkin Pastel de Tres Leches is a decadent and indulgent dessert. The cake is super moist and overflowing with Fall flavor.
    5 from 46 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: Mexican American
    Prep Time: 25 minutes minutes
    Cook Time: 42 minutes minutes
    Total Time: 1 hour hour 7 minutes minutes
    Servings: 12 slices
    Calories: 363kcal
    Author: Maggie Unzueta

    Ingredients

    For the Cake:

    • 1 yellow cake mix
    • 1/4 cup sugar
    • 1/2 cup vegetable oil
    • 4 eggs
    • 15-oz pumpkin puree
    • 1 tsp ground cinnamon
    • 1/4 tsp ground cloves

    For the Milk Mixture:

    • 1/3 cup heavy whipping cream
    • 1 14-ounce sweetened condensed milk can
    • 1 12-ounce evaporated milk can

    For the Whipped Cream:

    • 2 cups heavy whipping cream
    • 1 tsp vanilla
    • 2 tbsp powdered sugar

    Instructions

    For the Cake:

    • Preheat oven to 350 degrees F.
    • Mix all the cake ingredients.
    • Pour into a greased 9×13 pan.
    • Bake the cake for 38-42 minutes.
    • Cool completely.

    For the Milk Mixture:

    • Mix the whipping cream, sweetened condensed milk, and evaporated milk until well combined.
    • Poke with a wooden skewer all over the cake.
    • Pour the milk mixture over the cake.
    • Carefully cover the cake and place inside the refrigerator.

    For the Whipped Cream:

    • Whip with a hand mixer all the ingredients until stiff peaks.
    • Add whipped cream to the top of the cake.
    • Serve and enjoy!

    Notes

    Pour the milk mixture all over the cake. Let it absorb some of the milk. Give this a minute or two. Then pour the remaining milk. 
    The cake lasts in the fridge, tightly covered, for up to 5 days. 

    Nutrition

    Calories: 363kcal | Carbohydrates: 43g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 353mg | Potassium: 80mg | Fiber: 1g | Sugar: 24g | Vitamin A: 955IU | Vitamin C: 1mg | Calcium: 132mg | Iron: 1mg
    Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!

    Filed Under: Desserts, Mexican

    About Maggie Unzueta

    Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.

    Reader Interactions

    Comments

    1. Julie Rosenthal

      October 14, 2021 at 5:34 pm

      5 stars
      OMG, I am drooling this looks SO GOOD! Beautiful as always.

      Reply
      • Maggie Unzueta

        March 31, 2023 at 9:01 am

        Thank you!

        Reply
    2. Andrea White

      October 14, 2021 at 7:31 pm

      5 stars
      So tasty and so delicious!

      Reply
      • Maggie Unzueta

        March 31, 2023 at 9:00 am

        Glad you liked it. 🙂

        Reply
    3. Megan Ellam

      October 14, 2021 at 7:50 pm

      5 stars
      Great recipe!

      Reply
      • Maggie Unzueta

        March 31, 2023 at 8:58 am

        Thank you!

        Reply
    4. Jeannie

      October 14, 2021 at 9:11 pm

      5 stars
      that thick whip cream is so tempting! love anything bake with pumpkins!

      Reply
      • Maggie Unzueta

        March 31, 2023 at 8:58 am

        Me too! Hard not to love.

        Reply
    5. Michelle

      October 15, 2021 at 7:21 am

      5 stars
      I was surprised by how easy this is to make! It’s a delicious fall treat!

      Reply
      • Maggie Unzueta

        March 31, 2023 at 8:57 am

        Indeed! Thank you.

        Reply
    6. Amanda Dixon

      October 15, 2021 at 8:30 am

      5 stars
      Love this fall spin on tres leches! The spice kick was perfect.

      Reply
      • Maggie Unzueta

        November 2, 2021 at 10:43 am

        I think so too. Thank you for your comment!

        Reply
    7. Ron

      October 16, 2021 at 2:17 am

      5 stars
      Delicious recipe!

      Reply
      • Maggie Unzueta

        November 2, 2021 at 10:43 am

        I agree! thank you.

        Reply
    8. Addie

      October 17, 2021 at 7:31 pm

      5 stars
      What a delicious cake!

      Reply
      • Maggie Unzueta

        March 31, 2023 at 8:56 am

        Thank you!

        Reply
    9. Tatiana

      October 19, 2021 at 8:37 am

      5 stars
      Made it for my sons October birthday. Very good, everyone likes it and asked for the recipe

      Reply
      • Maggie Unzueta

        November 2, 2021 at 9:45 am

        That’s so awesome! Happy to hear you liked it.

        Reply
    10. Rick

      October 30, 2021 at 12:18 pm

      I’m going to make this today for a small gathering at my home!!

      I’ll let you know how it turns out Maggie!!

      Thanks for the recipe!!

      ❤ Rick

      Reply
      • Maggie Unzueta

        November 2, 2021 at 9:43 am

        You’re going to love this recipe, Rick! 🙂
        Enjoy.

        Reply

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