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Pumpkin Tres Leches with Cake Mix Recipe

Pumpkin Tres Leches with Cake Mix Recipe
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★★★★★

4.9 from 10 reviews

This Pumpkin Tres Leches Cake is a moist, spiced white cake soaked in a luscious blend of three milks—evaporated, sweetened condensed, and whole milk—with the addition of pumpkin puree and warm pumpkin pie spices for a seasonal twist. Topped with homemade whipped cream and a sprinkle of cinnamon or pumpkin pie spice, it’s a perfect dessert for fall celebrations or any time you crave a rich, creamy treat with a hint of autumn flavor.

Ingredients

Scale

Cake Mix Ingredients

  • 1 Box White Cake Mix
  • ½ cup Unsalted Butter (melted)
  • 4 Eggs
  • 1 can (15 oz) Pumpkin Puree
  • 2 teaspoons Pumpkin Pie Spice

Tres Leches Mixture

  • 12 ounces Evaporated Milk
  • 14 ounces Sweetened Condensed Milk (or 10 ounces for less sweet)
  • 6 ounces Whole Milk
  • 1 teaspoon Cinnamon or Pumpkin Pie Spice (optional)

Whipped Cream Topping

  • 8 ounces Heavy Whipping Cream (16 oz for extra topping)
  • 2 tablespoons Sugar or Powdered Sugar
  • 1 teaspoon Vanilla Extract
  • Cinnamon or Pumpkin Pie Spice for sprinkling

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease just the bottom of a 9×13-inch baking dish with baking spray, oil, or butter to ensure the cake doesn’t stick.
  2. Make the Cake Batter: In a large bowl, combine the white cake mix, melted unsalted butter, eggs, pumpkin puree, and pumpkin pie spice. There is no need to add additional water or milk. Using a handheld mixer, blend for about 2 minutes until the batter is smooth and well combined.
  3. Bake the Cake: Pour the batter into the greased baking dish and spread evenly. Bake in the preheated oven for 30 minutes or until a toothpick inserted into the center comes out clean.
  4. Cool the Cake: Remove the cake from the oven and allow it to cool for about 20 minutes on a wire rack by itself or on the counter.
  5. Prepare the Tres Leches Mixture: While the cake cools, whisk together the evaporated milk, sweetened condensed milk (use 10 ounces if you prefer a less sweet version), whole milk, and cinnamon or pumpkin pie spice if desired. Mix until combined.
  6. Soak the Cake: Once the cake has sufficiently cooled, use a fork or skewer to poke holes all over the surface. Slowly and evenly pour the milk mixture over the cake, allowing the liquid to soak in a little at a time to avoid overflow.
  7. Chill the Cake: Cover the baking dish tightly with plastic wrap or a lid and refrigerate for at least 4 hours, preferably overnight, to allow the cake to fully absorb the milk mixture.
  8. Make the Whipped Cream: Before serving, chill your mixing bowl and whisk attachment in the freezer for a few minutes, then pour in the heavy whipping cream, add sugar and vanilla extract. Whisk on medium-high speed until stiff peaks form.
  9. Top and Serve: Remove the soaked cake from the refrigerator and spread the whipped cream evenly over the top. Sprinkle with cinnamon or pumpkin pie spice as a finishing touch. Slice and serve chilled.

Notes

  • For a less sweet cake, reduce the sweetened condensed milk to 10 ounces.
  • Make sure to poke plenty of holes in the cake to allow the milk mixture to fully soak through.
  • Using freshly ground pumpkin pie spice enhances the flavor but pre-made blends work fine.
  • Chilling the mixing bowl before whipping cream helps achieve stiff peaks faster.
  • Store leftover cake covered in the refrigerator and consume within 3 days.
  • You can substitute heavy cream with coconut cream for a dairy-free whipped topping alternative.

Nutrition

Keywords: Pumpkin Tres Leches, Pumpkin Cake, Tres Leches Cake, Pumpkin Dessert, Fall Dessert, Creamy Cake, Spiced Cake

Find it online: https://platedandproud.com/pumpkin-tres-leches-with-cake-mix-recipe/