Description

Indulge in the delightful flavors of fall with this easy-to-make Pumpkin Tres Leches Cake, a twist on the classic tres leches dessert that is sure to impress at any gathering. Utilizing a simple box cake mix, this recipe combines the rich essence of pumpkin and warm spices to create a moist, custard-like cake soaked in a creamy milk mixture. Topped with fluffy whipped cream and a sprinkle of cinnamon, it’s an irresistible centerpiece for your holiday table or a cozy family dessert.

Ingredients

Scale

1 Box White Cake Mix
½ cup Unsalted Butter
4 Eggs
15 ounces Pumpkin Puree
12 ounces Evaporated Milk
14 ounces Sweetened Condensed Milk
6 ounces Whole Milk
8 ounces Heavy Whipping Cream
1 teaspoon Cinnamon

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Instructions

Preheat your oven to 350°F and grease the bottom of a 9×13 baking dish.
In a mixing bowl, combine the white cake mix, melted butter, eggs, pumpkin puree, and pumpkin pie spice. Mix with a handheld mixer for about 2 minutes until smooth.
Pour the batter into the prepared pan and bake for approximately 30 minutes or until a toothpick inserted comes out clean.
Let the cake cool for about 20 minutes, then poke holes all over it using a fork.
In another bowl, whisk together evaporated milk, sweetened condensed milk, whole milk, and cinnamon.
Slowly pour the milk mixture over the cooled cake and let it soak.
Cover and refrigerate overnight (or at least for 4 hours).
For serving, whip heavy cream with sugar and vanilla until stiff peaks form and spread over the top of the cake before garnishing with cinnamon.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 380
Sugar: 30g
Sodium: 220mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 1g
Protein: 6g
Cholesterol: 85mg