Pumpkin Tres Leches with Cake Mix
Ingredients
- 1 boxwhite cake mix
- ½ cunsalted butter
- 4eggs
- 15 ozpumpkin puree
- 2 tsppumpkin pie spice
- 12 ozevaporated milk
- 14 ozsweetened condensed milk
or use 10 ounces for a less sweet cake
- 6 ozwhole milk
- 1 tspcinnamon
or pumpkin pie spice
- 8 ozheavy whipping cream
or 16 oz for more topping
- 2 tbspsugar
or powdered sugar
- 1 tspvanilla 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.
Pumpkin Tres Leches with Cake Mix
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About this Recipe
Ready to impress with a show-stopping dessert that's deceptively simple to make? Our Pumpkin Tres Leches Cake, made effortlessly with a cake mix, delivers incredible fall flavors and a wonderfully moist texture.
This recipe ingeniously transforms a simple box cake mix into a rich, pumpkin-spiced tres leches, making a typically labor-intensive dessert accessible to every home baker. The secret lies in infusing every bite with warm pumpkin puree and classic autumn spices, creating a truly decadent experience without the fuss.
Prepare for a dessert that’s both comforting and elegant. Each slice of this Pumpkin Tres Leches Cake boasts an incredibly moist, spongy crumb, thoroughly saturated with a velvety smooth, pumpkin-infused milk blend. You'll taste the rich, warm notes of pumpkin puree and aromatic spices like cinnamon and pumpkin pie spice, perfectly balanced by the sweet, creamy milks. Topped with a cloud of homemade whipped cream, this decadent treat is surprisingly easy to achieve, offering a luxurious experience with every forkful.
Want to adjust the sweetness? You can reduce the sweetened condensed milk from 14 ounces to 10 ounces for a less sweet cake. For a bolder spice profile, increase the pumpkin pie spice or add extra cinnamon to the cake mixture and the milk soak. While the recipe calls for white cake mix, a yellow or spice cake mix could offer interesting flavor variations, though the pumpkin flavor might be slightly less prominent.
This Pumpkin Tres Leches Cake is the ideal centerpiece for fall celebrations, Thanksgiving desserts, or any time you crave a comforting, spiced treat. Serve chilled, dusted with a final flourish of cinnamon or pumpkin pie spice, and watch it disappear!