Pumpkin Tres Leches with Cake Mix Recipe
If you’re craving a dessert that’s both comforting and show-stopping, you’re in for a treat with this Pumpkin Tres Leches with Cake Mix. It’s a brilliantly easy twist on the classic tres leches cake, infused with the warm spices and rich pumpkin flavors that make fall desserts so irresistible. Using a white cake mix as the base not only speeds up the baking process but also delivers a wonderfully moist and tender crumb that soaks up the creamy milk mixture beautifully. Every bite melts in your mouth, with that perfect balance of sweet, spiced, and creamy—trust me, it’s a dessert you’ll want to share (or maybe not!).
Ingredients You’ll Need
Gathering the right ingredients is a breeze for this recipe since it uses simple, pantry-friendly items that come together to create a complex, rich flavor and the perfect texture. These essentials each play a vital role from giving the cake moisture and lightness to creating the luscious milky soak and the fluffy whipped topping.
- White Cake Mix: The base of the cake, chosen for its light texture and ability to absorb the tres leches milk mixture perfectly.
- Unsalted Butter: Adds richness and moisture, helping the cake stay tender.
- Eggs: Bind ingredients and provide structure while keeping the crumb delicate.
- Pumpkin Puree: Brings vibrant color, autumnal flavor, and natural moisture.
- Pumpkin Pie Spice: A blend of warm spices that infuses the cake with cozy fall notes.
- Evaporated Milk: Rich and creamy, it’s a key component of the tres leches soak.
- Sweetened Condensed Milk: Provides sweetness and thick creaminess to balance the spices.
- Whole Milk: Lightens the soak for a perfectly balanced texture.
- Cinnamon or Pumpkin Pie Spice (for milk mixture): Optional, but ideal for layering extra warmth and depth.
- Heavy Whipping Cream: Whipped to soft peaks for an airy topping that complements the moist cake.
- Sugar or Powdered Sugar: Sweetens the whipped cream topping just right.
- Vanilla Extract: Adds subtle aromatic sweetness to the whipped cream.
- Cinnamon or Pumpkin Pie Spice (for topping): A final dusting that delivers aroma and visual appeal.
How to Make Pumpkin Tres Leches with Cake Mix
Step 1: Prepare the Cake Batter
Start by preheating your oven to 350°F and greasing the bottom of a 9×13 baking dish—don’t forget just the bottom, so your cake stays moist on the sides. In a large mixing bowl, combine the white cake mix, melted unsalted butter, eggs, pumpkin puree, and pumpkin pie spice. Skip water or additional milk here to let the pumpkin shine. Using a handheld mixer, blend everything for about 2 minutes until smooth and evenly mixed. Pour this batter into the pan and bake for approximately 30 minutes, testing with a toothpick to ensure it comes out clean.
Step 2: Create the Tres Leches Milk Soak
While the cake cools for 20 minutes, mix together your three milks: evaporated milk, sweetened condensed milk, and whole milk. For a less sweet experience, feel free to reduce the sweetened condensed milk slightly, like using 10 ounces instead of the full 14. Adding a teaspoon of cinnamon or pumpkin pie spice here truly enriches the flavor. Whisk until well combined and ready to soak into that tender cake.
Step 3: Soak the Cake
Once the cake has cooled, use a fork or skewer to poke holes all over its surface. This step is key for the milk mixture to penetrate deeply, infusing every crumb with luscious moisture. Slowly pour the milk mixture evenly over the cake, allowing it to absorb before adding more. Be patient—it’s worth the wait. After saturating the cake, cover it tightly with plastic wrap or a lid and refrigerate for at least 4 hours, though overnight is ideal for maximum soaking.
Step 4: Make the Whipped Cream Topping
Ahead of serving, chill your mixing bowl and whisk attachment in the freezer so the cream whips up light and fluffy. Then, whip the heavy cream with sugar and vanilla extract until stiff peaks form. This whipped cream topping is what brings extra creaminess and a dreamy texture contrast to the already indulgent Pumpkin Tres Leches with Cake Mix.
Step 5: Assemble and Garnish
Remove your soaked cake from the fridge and spread an even layer of the freshly whipped cream on top. Finish by sprinkling cinnamon or pumpkin pie spice over the cream to add a pop of color and an inviting aroma. Now it’s ready to wow your guests and family alike!
How to Serve Pumpkin Tres Leches with Cake Mix
Garnishes
Simple garnishes elevate this dessert beautifully. A dusting of cinnamon or pumpkin pie spice on the whipped cream topping is classic, but you could also add toasted pecans or chopped toasted pumpkin seeds for crunch. For a festive touch, a few fresh cranberries or a drizzle of caramel sauce can add both color and flavor contrast.
Side Dishes
While Pumpkin Tres Leches with Cake Mix is a star on its own, pairing it with fresh fruit like sliced pears or a scoop of cinnamon ice cream creates a balanced meal finish. A cup of strong coffee or spiced chai tea also complements the warm spices and creamy richness perfectly.
Creative Ways to Present
To impress guests, serve the cake in individual glass jars layered with whipped cream and a sprinkle of pumpkin pie spice. Alternatively, cut thick slices and plate them with a swirl of whipped cream and a sprig of fresh mint. For holiday gatherings, garnish with edible gold dust or pumpkin-shaped marzipan accents to add a whimsical touch.
Make Ahead and Storage
Storing Leftovers
This Pumpkin Tres Leches with Cake Mix keeps beautifully in the refrigerator for up to 4 days. Make sure to cover it tightly with plastic wrap or store in an airtight container to maintain moisture and freshness.
Freezing
If you want to save some for later, you can freeze this cake, but it’s best to freeze before adding the whipped cream topping. Wrap the cooled, soaked cake tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before adding fresh whipped cream and serving.
Reheating
Since this cake is served chilled, reheating isn’t necessary. Simply remove it from the refrigerator shortly before serving to let it come to a pleasant temperature, then add the whipped cream and garnishes just before plating.
FAQs
Can I use a homemade cake mix instead of a boxed one?
Absolutely! A homemade white or yellow cake batter will work just as well, but the convenience of the box mix speeds things up without sacrificing taste or texture in this recipe.
What if I don’t have pumpkin pie spice? Can I make my own?
Yes! A simple mix of cinnamon, nutmeg, ginger, and cloves can replace pumpkin pie spice perfectly and tailor the flavors to your liking.
Can I make the tres leches milk mixture ahead of time?
Yes, you can prepare the milk soak in advance and store it in the fridge for up to 2 days. Just give it a good whisk before pouring it over the cake.
Is there a way to make this dessert less sweet?
Definitely. Using less sweetened condensed milk in the milk soak and reducing sugar in the whipped cream are good ways to control sweetness without compromising flavor.
Can I use canned pumpkin instead of fresh pumpkin puree?
Yes, canned pumpkin puree is the easiest and most reliable choice. Just make sure it’s pure pumpkin and not pumpkin pie filling, which contains added sugar and spices.
Final Thoughts
There’s something truly magical about Pumpkin Tres Leches with Cake Mix—its combination of ease, comforting flavors, and luscious textures makes it a dessert that’s bound to become a seasonal favorite. Whether you’re baking for a quiet night in or a festive gathering, this cake promises to deliver big smiles and happy taste buds. So go ahead, gather your ingredients, and treat yourself to this delightful slice of cozy goodness. You’re going to love every bite!
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Pumpkin Tres Leches with Cake Mix Recipe
- Total Time: 4 hours 45 minutes (including chilling time)
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Pumpkin Tres Leches Cake combines the moist richness of a classic tres leches soaked cake with the warm flavors of pumpkin and pumpkin pie spice. Using a white cake mix as a base, it is infused with pumpkin puree and spices, then soaked in a luscious three-milk mixture and topped with a smooth whipped cream spiked with vanilla and cinnamon. Perfect for fall celebrations or any time you want a decadent, festive dessert.
Ingredients
Cake Mix Ingredients
- 1 Box White Cake Mix
- ½ cup Unsalted Butter, melted
- 4 Large Eggs
- 15 ounces Pumpkin Puree (about 1¾ cups)
- 2 teaspoons Pumpkin Pie Spice
Tres Leches Mixture
- 12 ounces Evaporated Milk (1½ cups)
- 14 ounces Sweetened Condensed Milk (or 10 ounces for less sweetness)
- 6 ounces Whole Milk (¾ cup)
- 1 teaspoon Ground Cinnamon or Pumpkin Pie Spice (optional)
Whipped Cream Topping
- 8 ounces Heavy Whipping Cream (1 cup) or 16 ounces for a more generous topping
- 2 tablespoons Sugar or Powdered Sugar
- 1 teaspoon Vanilla Extract
- Ground Cinnamon or Pumpkin Pie Spice, for garnish
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease the bottom of a 9×13-inch baking dish with baking spray, oil, or butter to prevent sticking.
- Mix Cake Batter: In a large mixing bowl, combine the white cake mix, melted unsalted butter, eggs, pumpkin puree, and pumpkin pie spice. Use a handheld mixer to beat the ingredients for about 2 minutes until fully blended and smooth. Note that no additional water or milk is needed.
- Bake the Cake: Pour the batter evenly into the prepared baking dish. Bake in the preheated oven for 30 minutes or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Remove the cake from the oven and allow it to cool for at least 20 minutes to let it set properly before soaking.
- Prepare Tres Leches Mixture: While the cake cools, whisk together the evaporated milk, sweetened condensed milk (use 10 ounces if you prefer less sweet), whole milk, and optional ground cinnamon or pumpkin pie spice in a bowl until well combined.
- Soak the Cake: Once the cake has cooled, use a fork or skewer to poke holes all over the surface. Slowly pour the tres leches milk mixture evenly over the entire cake, allowing it to soak in gradually before adding more.
- Chill: Cover the soaked cake with plastic wrap or a lid and refrigerate for at least 4 hours, preferably overnight, to let the flavors meld and the cake to become supremely moist.
- Make Whipped Cream: Chill your mixing bowl and whisk attachment in the freezer for a few minutes. Then add the heavy whipping cream, sugar, and vanilla extract to the bowl. Whisk on medium-high speed until stiff peaks form, indicating the whipped cream is ready.
- Top and Serve: Remove the cake from the refrigerator and spread the whipped cream evenly over the top. Lightly sprinkle ground cinnamon or pumpkin pie spice for garnish. Serve chilled and enjoy!
Notes
- For a less sweet tres leches soaking mixture, reduce the sweetened condensed milk to 10 ounces instead of 14.
- You can use either pumpkin pie spice or cinnamon in both the batter and milk mixture, based on your preference.
- Chilling the bowl and whisk before making whipped cream helps it whip faster and achieve better volume.
- Allowing the cake to soak overnight enhances flavor absorption and moistness.
- Use pure pumpkin puree, not pumpkin pie filling, to avoid added sugars and spices.
- For a richer topping, use 16 ounces of heavy cream instead of 8 ounces.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking and Soaking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 1/12th of cake)
- Calories: 350 kcal
- Sugar: 30 g
- Sodium: 250 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 95 mg
Keywords: Pumpkin tres leches cake, pumpkin cake, tres leches dessert, fall dessert, pumpkin dessert, moist pumpkin cake
