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A slice of Pumpkin Pastel de Tres Leches served on a plate and topped with whipped cream.
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5 from 3 votes

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.
Prep Time25 mins
Cook Time42 mins
Total Time1 hr 7 mins
Course: Dessert
Cuisine: Mexican American
Servings: 12 slices
Calories: 363kcal

Ingredients

For the Cake:

For the Milk Mixture:

For the Whipped Cream:

Instructions

For the Cake:

  • Preheat oven to 350 degrees F.
  • Mix all the cake ingredients.
  • Pour into a greased 9x13 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