Delicious Spiced Pumpkin Tres Leches Bundt Cake
A multicultural twist on a beloved traditional Latin American dessert
Welcome to the Mountaintop Kitchen! This unique fall dessert combines the comforting flavors of pumpkin spice with the rich, soaked texture of a classic tres leches cake. It’s perfect for the October-November season, bringing together the best of U.S. and Latin American traditions: Spiced Pumpkin Tres Leches Bundt Cake.
Tres leches cake, or “three milks cake,” has a rich and somewhat debated history rooted in Latin American culture. The dessert is a sponge cake soaked in three types of milk: evaporated milk, sweetened condensed milk, and whole milk or cream, creating a light yet moist texture.
Though its precise origin is unclear, tres leches cake is most commonly associated with Mexico, Nicaragua, and other parts of Central and South America. Some food historians trace its roots back to European soaked cakes, like tiramisu or British trifle, which were introduced to the Americas during colonial times.
By the mid-20th century, condensed and evaporated milk became widely available throughout Latin America, popularized by brands like Nestlé. Recipes for tres leches cakes began appearing on the backs of condensed milk cans as early as the 1940s, contributing to its spread across the region. Some theories suggest that Nestlé itself promoted the cake as a way to sell more of its canned milk products.
Tres leches cake has become a beloved dessert throughout Latin America, particularly for celebrations such as birthdays, holidays, and weddings. Its spongy texture and sweet, milky flavor appeal to a wide audience, and variations—including flavors like chocolate, coffee, or coconut—are found in different countries.
Over the past few decades, the cake has gained popularity beyond Latin America. In the U.S., it’s especially celebrated in areas with strong Latin American communities, and it has found a place on the dessert menus of many restaurants, as well as in home kitchens.
Its adaptability (Yes, we will pumpkin-fy this cake), simplicity, and indulgent nature have made tres leches cake a timeless dessert with global appeal, evolving from its humble beginnings to a favorite in many cultures today.
Pumpkin has long been a staple in desserts, particularly in North America, where it has strong ties to autumn and harvest traditions. Originating from Central and South America, pumpkins were used by Indigenous peoples for both savory and sweet preparations. As European settlers adopted this ingredient, pumpkin became central to dishes like pies and puddings, most notably during fall celebrations like Thanksgiving. The introduction of spices such as cinnamon, nutmeg, and ginger helped elevate pumpkin’s natural sweetness, leading to iconic desserts like pumpkin pie. Today, pumpkin’s versatility shines in a wide range of sweet treats, from cakes and cookies to cheesecakes and custards, adapting well to various flavor profiles, both traditional and modern. Its smooth texture and mild flavor make it the perfect canvas for showcasing fall spices, creating desserts that are comforting, festive, and full of nostalgia. So, let’s bake a Spiced Pumpkin Tres Leches Bundt Cake!
Today, the Mountaintop Kitchen is Introducing a delightful fusion of two beloved traditions: the warmth of pumpkin spice and the rich, decadent layers of tres leches cake. Our Spiced Pumpkin Tres Leches Bundt Cake combines the silky, moist texture of the classic Latin American dessert with the cozy flavors of fall. With the perfect balance of pumpkin purée and aromatic spices, this cake is a nod to the holiday season, bringing together the best of both worlds. Soaked in a trio of milks, the cake remains light and tender, while a topping of freshly whipped cream adds an elegant finish. Whether you’re celebrating Día de Muertos or Thanksgiving, this cake is sure to impress with its comforting flavor and unforgettable twist on tradition.
On Measuring Ingredients: My preferred method of measuring is weight by grams. Baking by volume rather than weight can lead to varied and unexpected results. Flour is especially problematic when measured by volume (sifted, not sifted, spooned, not spooned, fluffed or not … you get the point). Grams are always the same; they are your friend as a baker. King Arthur Baking Company’s Ingredients Weight Chart is helpful for converting recipe weights.
On Altitude Adjustments: Before measuring ingredients, preheating your oven, or setting your timer; it’s important to consider any necessary adjustments for baking at higher altitudes, which is generally considered to be 3,500ft and above. Most recipes are written for sea level up to 3,500ft. Take at look at our baking at High-Altitude Baking Adjustments page for guidance.
Cake:
2 ¼ cups (270g) all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
1 ½ teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon salt
4 large eggs1 cup (200g) granulated sugar
¾ cup (180ml) milk, at room temperature
½ cup (120ml) vegetable oil
1 ½ cups (360g) pumpkin purée (not pumpkin pie filling)
2 teaspoons vanilla extract
Milk Mixture (Tres Leches):
½ cup (120ml) evaporated milk
½ cup (120ml) sweetened condensed milk
½ cup (120ml) whole milk or heavy cream
Glaze Topping:
1 cup of powdered sugar
2-3 tablespoons of milk (water or lemon juice)
1 teaspoon vanilla extract (optional)
Ground cinnamon for dusting, candied ginger, star anise (optional)
* Optionally top with whipped cream for a more traditional tres leches cake. Or top with caramel or any topping of your choice that pairs well with pumpkin.
This seasonal take on a classic Mexican dessert is made even more stunning with a bundt pan! The pumpkin-spiced cake soaks up a rich tres leches mixture, making it a moist, flavorful treat that’s perfect for fall gatherings.
1. Preheat the oven and prepare the pan
Preheat your oven to 350°F (175°C) for conventional baking, or 325°F (165°C) for convection baking. Thoroughly grease and lightly flour a 10- or 12-cup bundt pan, making sure to get into all the crevices to prevent sticking.
2. Mix the dry ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
3. Beat the wet ingredients
In a large bowl, beat the eggs and sugar with an electric mixer at medium speed until thick and pale, about 3-4 minutes. Add the milk, oil, pumpkin purée, and vanilla extract, mixing until smooth and well combined.
4. Combine and bake
Gradually add the dry ingredients to the wet mixture, stirring just until no streaks of flour remain. Be careful not to overmix.
Pour the batter into your prepared bundt pan, smoothing the top. Tap the pan gently on the counter to remove any air bubbles.
For conventional ovens, bake for 50 to 55 minutes. For convection ovens, bake for 45 to 50 minutes, or until a toothpick inserted into the thickest part of the cake comes out clean.
Allow the cake to cool in the pan until it is warm to the touch (not hot).
5. Soak the cake
In a medium bowl, whisk together the evaporated milk, sweetened condensed milk, and whole milk (or heavy cream). Once the cake has cooled down and is warm to the touch, poke some deep holes while still in the bundt pan. Soak with the milk mixture.
Cover the cake with plastic wrap and refrigerate for at least 4 hours, or overnight for best results. When ready for the toppings, turn the bundt cake out onto a serving platter or lipped cake stand (to keep milks from overflowing).
6. Make the glaze topping
After the cake has cooled completely, mix the powdered sugar and enough milk to get the desired consistency; more milk for a thinner glaze (as we show), less milk for a thicker glaze. We like the look of a thinner glaze and the reduced amount of sugar covering each slice. You do you!
7. Assemble and serve
Spoon or pour the glaze over the top of the cake, letting it cascade down the sides. Dust with a little ground cinnamon for a warm, or decorate as you please for a festive touch. We chose candied ginger and anise stars to adorn our cake. The possibilities are endless.
Baker’s Tips
Make sure to grease your bundt pan thoroughly—getting into every ridge will ensure a clean release.
If you want an extra layer of flavor, try adding a drizzle of caramel, dulce de leche , or warmed cookie butter spread (Biscoff) over the cake before serving.
You can adjust the spices to suit your taste—feel free to increase the cinnamon or add a bit of cardamom for a unique twist.
If you’re a fan of extra texture, top with toasted pecans or crushed gingersnaps or Biscoff cookies for a delightful crunch.
Add a touch of elegance with edible flowers like marigolds or violets, or garnish with sprigs of fresh rosemary or thyme for an autumnal look.
For a playful touch, decorate the topping of choice with seasonal pumpkin-shaped candies or scatter mini marshmallows over the top for a fun, festive vibe.
These ideas will bring both visual appeal and added flavor to your bundt cake, making it the perfect centerpiece for fall gatherings!Enjoy this seasonal blend of warm spices, smooth pumpkin, and rich milks—a true celebration of fall flavors from both sides of the border!
Equipment (Disclosure: Items below include affiliate links with Amazon USA. You pay the regular price, and I get a small commission.) I only recommend products that I own myself and know to be of excellent quality. I often get asked on social media sites about my kitchen tools, so here are most of them used to make this recipe.
Nordic Ware 12-cup bundt cake pan (This anniversary edition pan is beautiful; any 12-cup bundt cake pan will be fine for this recipe.)
Ateco offset spatula set (These are perfect for applying icings and glazes or frosting your cakes.)
Mixing bowls (I like this oven-proof glass set of 10 for mixing and portioning out ingredients.)
Kitchen scale (Ingredients should be weighed rather than relying on volume.)
Oven thermometer (All ovens need calibration, an in-oven thermometer is essential.)
Silicone oven mitts (I’ve burned my hands too many times with cloth mitts.)
Whisk (This is a standard for combining ingredients.)
Silicone spatula set (These are great for mixing ingredients, loading your piping bag with frosting, and doing other tasks.)
Wire cooling rack (Every kitchen needs at least two.)
Thanks for stopping by the Mountaintop Kitchen today — Stone, The Mountaintop Bake
Such a beautiful cake, even before you went and gilded the lily with the glaze and adornments. But why, oh why, did you have to go and make it tres leches? Just the same, you win this month's prize, so far, for the most attractive cake for miles around.