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
Scale
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
