Go Back Email Link
–+ servings
White plate with a slice of pumpkin tres leches cake recipe using cake mix. It's served with extra spiced milk mixture on the plate. Behind is a baking dish with the whole cake and a cup with extra tres leches spiced milk mixture.
Print Recipe
5 from 1 vote

Pumpkin Tres Leches Cake With Cake Mix

This easy pumpkin tres leches cake using a yellow boxed cake mix is a lazy way to make a spiced fall or Thanksgiving mexican inspired dessert. Perfect for the upcoming holiday season.
Prep Time12 minutes
Cook Time28 minutes
Total Time5 hours 40 minutes
Course: Dessert
Cuisine: American, Mexican
Servings: 8

Equipment

  • Mixing Bowls
  • Whisk
  • Rubber spatula
  • Measuring Tools and Fork
  • Hand Mixer
  • 9x13 Baking Dish
  • Plastic Wrap
  • Toothpicks

Ingredients

Cake

  • 1 Yellow Cake Mix
  • 1 15oz Can of Pumpkin Puree
  • ¼ cup Butter (melted)
  • ½ cup Water or Milk
  • 3 Eggs
  • 1 teaspoon Pumpkin Spice or Cinnamon

Spiced Tres Leche "Milk" Mixture

  • 1 15oz Can of Evaporated Milk
  • ½ - 1 12oz Can of Condensed Milk (Depending on your preferred sweetness)
  • ½-1 cup Whole Milk (Depending on the milky textured preferred)
  • 1 teaspoon Pumpkin Spice or Cinnamon

Whipped Topping

  • 2 cups Cold Heavy Cream
  • ¼ - ½ cup Powdered Sugar
  • Pumpkin Spice or Cinnamon to sprinkle for garnish

Instructions

Mix and Bake The Pumpkin Cake

  • In a mixing bowl add the yellow cake mix, pumpkin, butter, water or milk, eggs and pumpkin spice or cinnamon. Mix as directed on the cake mix box.
  • Pour cake batter into a greased 9x13 baking dish. Bake at 350 ° F for 40 minutes or until a toothpick comes out clean.
  • Remove from the oven and let the cake fully cool.

Spiced Tres Leches "Milk" Mixture

  • In mixing bowl add condensed milk, evaporated milk, whole milk and pumpkin spice or cinnamon. Mix Well. Keep refrigerated.
    Optional: Reserve about ½ cup for serving the cake slices.

Whipped Topping

  • Place heavy the whipping cream and powdered sugar in a mixing bowl.
  • With hand or stand mixer whip the cold heavy cream and powdered sugar until stiff peaks form. Keep refrigerated until ready to use.

Assemble

  • With a fork poke holes throughout the cooled cake.
  • Pour half leches "milk" mixture and wait till it absorbs about 5-8 minutes. Pour the remaining half, cover with plastic wrap, and place in the refrigerator for a minimum of 4 hours or overnight.
  • When ready serve cover with whipped topping and a sprinkle of extra pumpkin spice or cinnamon. With a toothpick swirl the topping and warm spices to make a it extra special for serving.
    Serve with extra spiced leches mixture, if desired. Enjoy.