Pumpkin Tres Leches with Cake Mix
Transform a simple box cake mix into a decadent Pumpkin Tres Leches Cake that is easy to make and will impress your friends and family.
Ingredients
- 1 boxwhite cake mix
- ½ cupunsalted butter
- 4eggs
- 15 ouncepumpkin puree
- 2 teaspoonspumpkin pie spice
- 12 ouncesevaporated milk
- 14 ouncessweetened condensed milk (or use 10 ounces for a less sweet cake)
- 6 ounceswhole milk
- 1 teaspooncinnamon (or pumpkin pie spice)
- 8 ouncesheavy whipping cream (or 16 oz for more topping)
- 2 tablespoonssugar (or powdered sugar)
- 1 teaspoonvanilla extract
- cinnamon or pumpkin pie spice (for topping)
Directions
- 1
Preheat oven to 350°F. Grease just the bottom of a 9×13 dish with baking spray, oil, or butter.
- 2
In a large bowl, add the white cake mix, melted butter, eggs, pumpkin pie spice, and 1 can of pumpkin puree. We are not adding any water or milk. Use a handheld mixer and mix for 2 minutes. Pour the batter into the greased pan and bake for 30 minutes or until a toothpick comes out clean.
- 3
Allow the cake to cool for 20 minutes. While the cake cools, combine the milk mixture (evaporated milk, sweetened condensed milk, and whole milk). I prefer my mixture less sweet, so I only use 10 ounces. I also like to add cinnamon; this is optional. Mix the milks mixture with a whisk.
- 4
Once the cake has cooled, use a fork or skewer to poke holes all over the cake. Slowly pour the milk mixture evenly on top of the cake, waiting for it to soak into the cake before adding more.
- 5
Cover the cake with plastic wrap or a lid and refrigerate overnight or at least 4 hours.
- 6
Make the whipped cream topping before serving the cake. Place your bowl and whisk attachment in the freezer for a few minutes. Add the heavy cream, vanilla, and sugar to the bowl. Whisk on medium-high speed until stiff peaks form.
- 7
Remove the cake from the refrigerator and evenly spread the whipped cream. Sprinkle ground cinnamon or pumpkin pie spice on top.