Pumpkin Tres Leches with Cake Mix Recipe

If you’re looking to wow your family and friends with a dessert that’s both comforting and festive, let me introduce you to Pumpkin Tres Leches with Cake Mix. This delightful twist on the classic tres leches cake combines the warmly spiced essence of pumpkin with a moist white cake base, soaked in a luscious blend of three milks and topped with fluffy whipped cream. The beauty of this recipe is its simplicity and how it turns everyday pantry staples into a show-stopping dessert perfect for fall gatherings or any time you crave something rich, creamy, and spiced with pumpkin goodness.

Ingredients You’ll Need

Nothing fancy here, just straightforward, easily available ingredients that each contribute something special, from the tender crumb of the cake to the creamy, spiced tres leches soak and the light, airy whipped cream topping.

• 1 Box White Cake Mix: The base of your cake, providing a light and fluffy texture that soaks up the milk mixture beautifully.
• ½ cup Unsalted Butter: Adds richness and moisture to the cake mix for a tender crumb.
• 4 Eggs: Helps bind everything and adds structure without weighing down the cake.
• 1 Can Pumpkin Puree: The star ingredient that adds moistness, vibrant color, and that signature warm pumpkin flavor.
• 2 teaspoons Pumpkin Pie Spice: Infuses the cake with cozy autumn spices that elevate the pumpkin’s natural flavor.
• 12 ounces Evaporated Milk: Part of the classic tres leches soak, giving the cake moisture and a silky texture.
• 14 ounces Sweetened Condensed Milk (or 10 for less sweet): Adds sweetness and creaminess to the soak—in my opinion, 10 ounces keeps the balance perfect!
• 6 ounces Whole Milk: Rounds out the milk soak, keeping it smooth and light.
• 1 teaspoon Cinnamon or Pumpkin Pie Spice (optional): A pinch of spice in the soak ties everything together harmoniously.
• 8 ounces Heavy Whipping Cream (or 16 if you want extra topping): The base for an indulgent whipped cream topping.
• 2 tablespoons Sugar or Powdered Sugar: Sweetens the whipped cream just right.
• 1 teaspoon Vanilla Extract: Adds a lovely depth of flavor to the whipped cream.
• Cinnamon or Pumpkin Pie Spice for Topping: A final sprinkle that makes the presentation pop while adding warm spice aroma.

How to Make Pumpkin Tres Leches with Cake Mix

Step 1: Prepare and Bake the Pumpkin Cake

Start by preheating your oven to 350°F and greasing the bottom of a 9×13-inch baking dish just lightly. This ensures the cake won’t stick but doesn’t add excess fat. In a large bowl, combine the white cake mix, melted butter, eggs, pumpkin puree, and pumpkin pie spice. An important tip here is to skip the water or milk the cake mix usually calls for, because the pumpkin adds sufficient moisture. Use a handheld mixer on medium speed and mix for about 2 minutes until the batter is smooth and well combined. Pour this luscious batter into your prepared pan and bake for about 30 minutes, or until a toothpick inserted into the center comes out clean. This cake will have a lovely pumpkin aroma and a golden hue.

Step 2: Make the Tres Leches Milk Soak

While your cake cools slightly—about 20 minutes—combine your milk mixture. Whisk together the evaporated milk, sweetened condensed milk (I prefer a little less sweet, so I use 10 ounces), and whole milk. If you like a little extra warmth in your flavor, add a teaspoon of cinnamon or pumpkin pie spice. This soak is the magic behind the tres leches cake, infusing each bite with silky richness and subtle spice that compliments the pumpkin beautifully.

Step 3: Soak the Cake

Once your cake has cooled but is still slightly warm, poke holes all over the surface using a fork or skewer. This step lets the milk soak deeply into the cake layers rather than just sitting on top. Slowly pour the milk mixture evenly over the cake, allowing it to soak in steadily. It’s best to pour gradually and wait a moment between additions so the cake absorbs all the creamy goodness.

Step 4: Refrigerate Overnight

Cover your soaked cake tightly with plastic wrap or a lid and refrigerate it overnight or for at least 4 hours. The longer it sits, the more the flavors meld and the cake takes on that signature tres leches moistness. This resting time is key to developing that melt-in-your-mouth texture you’re after.

Step 5: Whip and Spread the Creamy Topping

Before serving, it’s time to make the whipped cream topping. For best results, chill your mixing bowl and whisk attachment in the freezer for a few minutes. Then, pour in the heavy cream, add the sugar, and vanilla extract, and whip on medium-high speed until stiff peaks form. This whipped cream adds the perfect light and creamy counterpoint to the rich cake. Spread it evenly over the soaked cake and finish it off with a delicate sprinkle of cinnamon or pumpkin pie spice for that inviting aroma and extra flavor boost.

How to Serve Pumpkin Tres Leches with Cake Mix

Garnishes

Simple garnishes can turn this cake from delicious to absolutely swoon-worthy. Besides the cinnamon or pumpkin pie spice sprinkle, consider adding a few toasted pecans or walnuts on top for crunch, or even small dollops of pumpkin butter for some extra pumpkin flair. Freshly grated nutmeg adds a lovely aromatic note if you want to get fancy.

Side Dishes

Pumpkin Tres Leches with Cake Mix is a dessert that shines on its own, but pairing it with fresh fruit like crisp apple slices or tart cranberries can add a nice balance. A warm cup of spiced chai or a cinnamon latte alongside the cake makes the entire dessert experience cozy and complete, perfect for chilly evenings or festive celebrations.

Creative Ways to Present

For an impressive presentation, try serving individual portions in clear glasses or mason jars, layering pieces of cake with whipped cream and a drizzle of caramel or maple syrup. This not only looks beautiful but also makes the serving easy and portable. Another fun idea is to top each slice with a small sprig of fresh mint or an edible flower, adding elegance and freshness.

Make Ahead and Storage

Storing Leftovers

Because this cake is soaked with milk and topped with whipped cream, it should be stored in the refrigerator, tightly covered to prevent it from absorbing other odors. It will keep wonderfully fresh for about 3 to 4 days, making it a great make-ahead dessert for busy schedules or entertaining.

Freezing

I recommend freezing individual slices rather than the whole cake if you want to store longer term. Wrap each piece tightly in plastic wrap and foil, then place in a freezer-safe container or bag. While the texture might change slightly upon thawing (the whipped cream topping doesn’t freeze well), the cake itself stays moist and flavorful for up to 2 months.

Reheating

Because this is a chilled dessert, reheating is not necessary and actually not ideal. If you prefer it slightly less cold, simply remove the slice from the fridge and let it sit at room temperature for 20 minutes before serving. This brings out the flavors beautifully without losing the luscious texture.

FAQs

Can I use a different cake mix instead of white cake?

Absolutely! While white cake mix provides a neutral, light base that lets the pumpkin flavor shine, you can experiment with yellow or vanilla cake mixes for slightly different results. Just keep in mind that the frosting and milk soak flavors work best with milder cake bases.

Is it necessary to refrigerate the cake overnight?

Refrigerating overnight is highly recommended because it allows the milk mixture to fully soak into the cake. The longer resting time means a more moist and flavorful dessert, but if you’re short on time, a minimum of 4 hours works as well.

How can I make the cake less sweet?

You can reduce the amount of sweetened condensed milk in the milk mixture from 14 ounces to 10 ounces for a less sugary taste. Additionally, using powdered sugar sparingly or substituting with a sugar alternative in the whipped cream can help balance sweetness further.

Can I make this recipe dairy-free?

Dairy-free versions are possible by using plant-based milks like coconut or almond milk in place of evaporated milk and whole milk, and coconut cream instead of heavy cream. For the cake, ensure your mix and butter substitutes are dairy-free. The texture and flavor will differ but can still be delicious!

What is the best way to poke holes in the cake?

Using a fork or a skewer works best because you want evenly spaced holes all over the cake surface to help the milk mixture absorb quickly and thoroughly. Be gentle to avoid breaking the cake apart.

Final Thoughts

I cannot recommend trying this Pumpkin Tres Leches with Cake Mix enough! It’s the perfect balance of spice, moisture, and creamy richness that feels both comforting and a little bit special. Whether you’re making it for a holiday, a casual weekend treat, or to impress your guests, this recipe is a winner. Give it a whirl—you might just find a new fall favorite that everyone will keep asking for!

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