Pumpkin Tres Leches Cake with Whipped Cream Frosting Recipe
Introduction
This Pumpkin Tres Leches cake combines the rich, spiced flavors of pumpkin with the luscious, milky soak of a traditional tres leches. It’s an easy dessert made with cake mix, perfect for fall gatherings or any time you want a moist, flavorful treat.
Ingredients
- 1 box white cake mix
- ½ cup unsalted butter, melted
- 4 eggs
- 15 ounces pumpkin puree
- 2 teaspoons pumpkin pie spice
- 12 ounces evaporated milk
- 14 ounces sweetened condensed milk (or 10 ounces for a less sweet cake)
- 6 ounces whole milk
- 1 teaspoon cinnamon or pumpkin pie spice
- 8 ounces heavy whipping cream (or 16 ounces for more topping)
- 2 tablespoons sugar or powdered sugar
- 1 teaspoon vanilla extract
- Cinnamon or pumpkin pie spice for topping
Instructions
- Step 1: Preheat your oven to 350°F. Grease the bottom of a 9×13-inch baking dish with baking spray, oil, or butter.
- Step 2: In a large bowl, combine the white cake mix, melted butter, eggs, pumpkin pie spice, and pumpkin puree. Do not add water or milk. Use a handheld mixer to blend for 2 minutes until smooth.
- Step 3: Pour the batter into the greased baking dish and bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
- Step 4: Let the cake cool for 20 minutes. Meanwhile, whisk together the evaporated milk, sweetened condensed milk, whole milk, and cinnamon (if using) in a bowl.
- Step 5: Once cooled, poke holes all over the cake with a fork or skewer. Slowly pour the milk mixture evenly over the cake, allowing it to soak in gradually.
- Step 6: Cover the cake tightly with plastic wrap or a lid and refrigerate for at least 4 hours, preferably overnight.
- Step 7: Before serving, chill your mixing bowl and whisk attachment in the freezer for a few minutes. Whip the heavy cream, vanilla, and sugar together on medium-high speed until stiff peaks form.
- Step 8: Remove the cake from the refrigerator, spread the whipped cream evenly over the top, and sprinkle with cinnamon or pumpkin pie spice.
Tips & Variations
- For a less sweet tres leches soak, reduce the sweetened condensed milk to 10 ounces as preferred.
- Using homemade pumpkin pie spice or fresh cinnamon adds a brighter flavor.
- The whipped cream topping can be increased to 16 ounces for extra creaminess.
- Serve chilled for the best texture and flavor contrast.
Storage
Store the cake covered in the refrigerator for up to 3 days. It is best enjoyed within this time to maintain the moist texture. When ready to serve, bring the cake to room temperature for about 15 minutes or serve chilled. No reheating is needed, as tres leches cake is traditionally served cold.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned pumpkin pie filling instead of pumpkin puree?
It’s best to use plain pumpkin puree rather than pumpkin pie filling, which contains added sugars and spices that can affect the cake’s flavor and texture.
Can I make this cake gluten-free?
You can substitute the white cake mix with a gluten-free cake mix of similar weight, but results may vary slightly in texture. Be sure the other ingredients are gluten-free as well.
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Pumpkin Tres Leches Cake with Whipped Cream Frosting Recipe
- Total Time: 4 hours 45 minutes (including chilling time)
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Pumpkin Tres Leches with Cake Mix is a delightful twist on the classic tres leches cake, featuring moist and spiced pumpkin-infused cake soaked in a luscious three-milk mixture, topped with fluffy homemade whipped cream and a dusting of cinnamon or pumpkin pie spice. Perfect for fall gatherings and celebrations, this easy-to-make dessert combines the richness of traditional tres leches with the comforting flavors of pumpkin and warm spices.
Ingredients
Cake Mix Ingredients
- 1 Box White Cake Mix
- ½ cup Unsalted Butter, melted
- 4 Eggs
- 15 ounces Pumpkin Puree (1 can)
- 2 teaspoons Pumpkin Pie Spice
Tres Leches Mixture
- 12 ounces Evaporated Milk (1 can)
- 14 ounces Sweetened Condensed Milk (or 10 ounces for less sweet cake)
- 6 ounces Whole Milk
- 1 teaspoon Cinnamon or Pumpkin Pie Spice (optional)
Whipped Cream Topping
- 8 ounces Heavy Whipping Cream (16 ounces for more topping)
- 2 tablespoons Sugar or Powdered Sugar
- 1 teaspoon Vanilla Extract
- Cinnamon or Pumpkin Pie Spice for topping
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease the bottom of a 9×13 inch baking dish with baking spray, oil, or butter to prevent the cake from sticking.
- Mix Cake Batter: In a large bowl, combine the white cake mix, melted unsalted butter, eggs, pumpkin pie spice, and pumpkin puree. Do not add any water or milk as the pumpkin adds moisture. Use a handheld mixer to blend the ingredients thoroughly for about 2 minutes until smooth.
- Bake the Cake: Pour the batter evenly into the prepared baking dish. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Remove the cake from the oven and allow it to cool for about 20 minutes on a wire rack. This step is important before soaking the cake with the milk mixture to ensure it absorbs properly.
- Prepare Tres Leches Mixture: While the cake cools, whisk together the evaporated milk, sweetened condensed milk (use 14 oz for standard sweetness or 10 oz for less sweet), whole milk, and the optional cinnamon or pumpkin pie spice until well combined.
- Soak the Cake: Once cooled, use a fork or skewer to poke holes all over the cake surface. Slowly pour the milk mixture evenly over the cake, allowing it to soak in before adding more. This ensures the cake becomes moist and rich without flooding.
- Chill the Cake: Cover the soaked cake with plastic wrap or a lid and refrigerate it overnight or for at least 4 hours to let the flavors meld and the cake fully absorb the liquid.
- Make Whipped Cream Topping: Before serving, chill your mixing bowl and whisk attachment in the freezer for a few minutes. Then, add the heavy cream, sugar, and vanilla extract to the bowl. Whisk at medium-high speed until stiff peaks form, creating a light and fluffy whipped cream.
- Serve: Remove the cake from the refrigerator, spread the whipped cream evenly over the top, and sprinkle with cinnamon or pumpkin pie spice for garnish. Serve chilled and enjoy!
Notes
- You can adjust the sweetness of the tres leches mixture by using less sweetened condensed milk if preferred.
- For a more intense pumpkin flavor, you can add an extra ½ teaspoon of pumpkin pie spice to the batter.
- Ensure the cake is completely cooled before pouring the milk mixture to prevent it from becoming overly soggy.
- Whipping the cream with chilled equipment helps achieve better volume and texture.
- This cake is best served cold and can be stored covered in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican-American
Keywords: Pumpkin Tres Leches Cake, Pumpkin Cake, Tres Leches, Fall Dessert, Pumpkin Spice Cake, Easy Tres Leches
