Print

Easy Pumpkin Tres Leches Cake: The Best Fall Dessert

pumpkin tres leches cake - featured image
Print Recipe

This Easy Pumpkin Tres Leches Cake combines the warm flavors of fall with a classic Latin American dessert technique. Using a boxed cake mix shortcut, it creates a tender, moist pumpkin cake soaked in sweet milk and topped with fluffy whipped cream.

Ingredients

Scale
  • 1 box (15.25 oz) yellow cake mix
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 3 large eggs, room temperature
  • 1/3 cup vegetable oil
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1 can (12 oz) evaporated milk
  • 1 can (14 oz) sweetened condensed milk
  • 1/2 cup whole milk
  • 1 teaspoon vanilla extract
  • 2 cups heavy whipping cream, cold
  • 3 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • Ground cinnamon or pumpkin pie spice for dusting (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan with butter or non-stick spray.
  2. In a large mixing bowl, combine the yellow cake mix, pumpkin puree, eggs, vegetable oil, pumpkin pie spice, and vanilla extract. Mix until just combined, about 30 seconds with a hand mixer or 1 minute by hand. Do not overmix.
  3. Pour the batter into the prepared pan and spread evenly with a spatula. Bake for 22-28 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. The cake should be golden around the edges and spring back when lightly touched.
  4. Let the cake cool in the pan on a wire rack for about 15 minutes. It should be warm but not hot.
  5. Using a fork or skewer, poke holes all over the cake, spacing them about an inch apart.
  6. In a medium bowl, whisk together the evaporated milk, sweetened condensed milk, whole milk, and 1 teaspoon vanilla extract until smooth.
  7. Slowly pour the tres leches mixture over the entire cake, starting at the edges and working toward the center. Allow the milk to soak in.
  8. Cover the pan with plastic wrap or foil and refrigerate for at least 4 hours, preferably overnight.
  9. Just before serving, pour the cold heavy cream into a chilled bowl. Add the powdered sugar and 1 teaspoon vanilla extract. Beat on medium-high speed until soft peaks form, about 3-4 minutes. Do not overbeat.
  10. Spread the whipped cream evenly over the chilled cake. Dust with cinnamon or pumpkin pie spice if desired. Slice and serve cold. Store leftovers in the refrigerator.

Notes

For best results, use full-fat evaporated and sweetened condensed milk. Chill the cake overnight for optimal texture. Make whipped cream fresh just before serving. The cake can be frozen without the whipped topping for up to 3 months.

Nutrition

Keywords: pumpkin tres leches cake, easy pumpkin dessert, fall dessert, box cake mix recipe, pumpkin cake, tres leches cake

Find it online: https://morselora.com/easy-pumpkin-tres-leches-cake-the-best-fall-dessert/