This holiday season, ditch the traditional pumpkin pie and wow your friends and family with something new—Pumpkin Caramel Pecan Tres Leches Cake. This unique dessert combines the cozy flavors of pumpkin, warm spices, and caramel with the creamy decadence of a tres leches cake. It’s moist, rich, and topped with fluffy whipped cream and crunchy pecans, making it the perfect addition to your Thanksgiving or holiday table.

If you’re looking for a dessert that stands out, this is it. With its balance of sweet, salty, and nutty flavors, plus the option to include sourdough discard for a subtle tang, this cake is as versatile as it is delicious. Make it ahead for potlucks, family gatherings, or Friendsgiving—it’s guaranteed to be a hit!

• Rich Pumpkin Flavor: The roasted pumpkin and warm spices bring out the essence of fall.
• Customizable: You can adjust the sweetness, spices, or even omit the sourdough discard.
• Versatile Tres Leches Cake: The combination of caramel and pecans elevates the classic tres leches into a decadent dessert.
• Great for Make-Ahead: This cake tastes even better after sitting in the fridge overnight.

Tres leches cake, or “three milks cake,” is a beloved dessert throughout Latin America. Its origins are debated, but many believe it first became popular in Mexico and Nicaragua. The recipe gained traction in the mid-20th century when condensed and evaporated milk became widely available. Food companies even printed variations of the recipe on cans of condensed milk, helping spread its popularity.

The cake itself is a sponge cake soaked in a mixture of three types of milk: evaporated milk, sweetened condensed milk, and whole milk (or heavy cream). This soaking process gives tres leches its signature moist and creamy texture. Traditionally, it’s topped with whipped cream and sometimes fruit, nuts, or caramel.

Today, tres leches cake has countless variations, from chocolate-infused versions to tropical flavors like coconut or pineapple. This Pumpkin Caramel Pecan Tres Leches Cake combines the timeless tradition of tres leches with the cozy, warm flavors of fall, making it a perfect addition to any celebration!

• Flour: Use all-purpose flour for structure and a tender crumb. If you’re leaving out the sourdough discard, simply increase the flour by 1/4 cup for the right texture.
• Pumpkin: This recipe uses a full can (15 oz) of pumpkin puree, which equals about 2 cups. No waste here! For an intensified pumpkin flavor, you can roast the puree or cook it down on the stovetop to remove excess moisture. While fresh pumpkin works in a pinch, canned pumpkin provides a consistent texture and flavor.
• Warm Spices: Ground cinnamon is essential for the classic fall flavor. Optional additions like nutmeg, ginger, and cloves add depth, but you can substitute them with 2 teaspoons of pumpkin pie spice if preferred.
• Oil and Eggs: Oil keeps the cake moist, while eggs provide structure and richness. Using four eggs ensures the cake holds up to the tres leches soak without falling apart.
• Sourdough Discard: The sourdough discard adds a subtle tang and enhances the texture of the cake. If you skip it, the cake will still be delicious—just adjust the flour as noted.
• Caramel Sauce: Caramel adds sweetness and depth. Use store-bought for convenience or homemade for a personal touch. It’s used both in the cake layers and in the tres leches mixture for extra indulgence.
• Pecans: Chopped pecans bring a nutty crunch that complements the soft, moist texture of the cake. Toast them for even more flavor!
• Tres Leches Mixture: A blend of evaporated milk, sweetened condensed milk, and whole milk creates the classic soak. Adding caramel sauce to the mix gives this cake its signature sweet, buttery finish.
• Whipped Cream Topping: Freshly whipped cream made with heavy cream, powdered sugar, and vanilla extract provides a light and airy contrast to the rich cake. Adjust the sweetness to your liking.

These key ingredients combine to create a perfectly balanced cake that’s rich, moist, and full of fall flavor!

Decorating this cake is both simple and satisfying, making it look as amazing as it tastes! Here’s how to give it the perfect finishing touch:

1. Whipped Cream Topping:
   Spread an even layer of freshly whipped cream over the entire cake. For a smooth finish, use an offset spatula or the back of a spoon to create soft waves.
2. Chopped Pecans:
   Sprinkle a generous handful of chopped pecans evenly over the whipped cream. Toast the pecans beforehand for extra flavor and crunch.
3. Caramel Drizzle:
   Drizzle caramel sauce across the top in a zig-zag pattern or create decorative swirls. You can use a spoon or transfer the caramel to a squeeze bottle for more control.
4. Optional Garnishes:
   • Cinnamon Dusting: Lightly sprinkle ground cinnamon or pumpkin pie spice over the whipped cream for a festive look.
   • Candied Pecans: For added elegance, top with candied pecans instead of plain chopped ones.
   • Pumpkin Seeds: Add roasted pumpkin seeds (pepitas) for a unique twist.

The combination of whipped cream, pecans, and caramel creates a stunning presentation that makes this cake a centerpiece-worthy dessert!

Follow these tips to ensure your Pumpkin Caramel Pecan Tres Leches Cake turns out perfectly every time:

1. Prep Your Pan Properly

• Grease the bottom and sides of your baking dish, then line the bottom with parchment paper. This makes it easier to lift the cake out and prevents sticking.
• If using a glass or ceramic dish, allow it to cool slightly before pouring in the milk mixture to avoid cracks.

2. Don’t Overbake the Cake

• The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Be careful not to overbake, as this will dry out the cake.
• Begin checking for doneness around 35 minutes, and check every few minutes thereafter.

3. Cool Before Layering and Soaking

• Ensure the cake is completely cool before slicing it horizontally, spreading the caramel layer, and adding the tres leches mixture. A warm cake will crumble and absorb the milk unevenly.

4. Perfect Whipped Cream Topping

• For the fluffiest whipped cream, chill your bowl and whisk (or beaters) in the freezer for 10-15 minutes before whipping the cream.
• Whip on medium-high speed until stiff peaks form. Avoid over-whipping, as this can lead to a grainy texture.
• Sift the powdered sugar to ensure it incorporates smoothly without lumps.

5. Customize the Tres Leches Soak

• Add the tres leches mixture a little at a time, letting the cake absorb the milk fully before adding more. This helps prevent oversaturation.
• If you prefer a less sweet cake, reduce the amount of caramel sauce in the milk mixture.

6. Enhance Pumpkin Flavor

• Roast the pumpkin puree in the oven or cook it on the stovetop to concentrate its flavor. This step adds depth to the cake and removes excess moisture.

7. Work with Pecans Carefully

• Toast the pecans for an extra nutty flavor before chopping and sprinkling on top. Be careful not to burn them—just 5-7 minutes in a 350°F oven is enough.

8. Make It Ahead

• This cake tastes even better when it has time to sit. Prepare it the night before, allowing the milk mixture to fully soak in. Add the whipped cream and toppings just before serving for the freshest presentation.

9. Serve Chilled

• Tres leches cake is best served cold. Chill the cake for at least 4 hours (or overnight) to allow the flavors to meld and the milk to soak through.

By following these tips, you’ll ensure your Pumpkin Caramel Pecan Tres Leches Cake is as beautiful as it is delicious!