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

Scale

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