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Pumpkin Tres Leches Cake

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This Pumpkin Tres Leches Cake is a moist, spiced twist on the classic Latin American dessert. Made with a rich pumpkin cake soaked in a sweet milk mixture and topped with fluffy whipped cream, it’s perfect for fall gatherings and holiday celebrations.

Ingredients

  • 1 box spice cake mix
  • 1 (15 oz) can pumpkin puree
  • 1/2 cup vegetable oil
  • 1/2 cup milk
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1 (14 oz) can sweetened condensed milk
  • 1 (12 oz) can evaporated milk
  • 1/2 cup whole milk
  • 1 (8 oz) tub whipped topping, thawed
  • Ground cinnamon, for garnish (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
  2. In a large bowl, combine the spice cake mix, pumpkin puree, oil, milk, eggs, vanilla extract, and pumpkin pie spice. Mix until well combined.
  3. Pour the batter into the prepared baking dish and spread evenly.
  4. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
  5. Let the cake cool for 10 minutes. Then, using a fork or skewer, poke holes all over the cake.
  6. In a medium bowl, whisk together the sweetened condensed milk, evaporated milk, and whole milk.
  7. Slowly pour the milk mixture over the cake, allowing it to soak in.
  8. Refrigerate the cake for at least 1 hour, or until the milk mixture is fully absorbed and the cake is chilled.
  9. Spread the whipped topping evenly over the cake.
  10. Sprinkle with ground cinnamon, if desired. Serve chilled.

Notes

  • Best made ahead of time to allow full absorption of the milk mixture.
  • Store leftovers in the refrigerator for up to 3 days.
  • Top with chopped pecans or caramel drizzle for extra indulgence.

Nutrition

Find it online: https://yumfamilyrecipes.com/best-pumpkin-tres-leches-cake/