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Easy Pumpkin Tres Leches Cake – Best Quick Fall Dessert

pumpkin tres leches cake - featured image
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This quick pumpkin tres leches cake is a last-minute fall dessert that steals the show. Made with a doctored cake mix and three milks, it’s creamy, spiced, and incredibly easy to prepare.

Ingredients

Scale
  • 1 box yellow cake mix (15.25 oz)
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 3 large eggs, room temperature
  • 1/3 cup vegetable oil
  • 1 teaspoon pumpkin pie spice
  • 1/2 cup whole milk
  • 1 can sweetened condensed milk (14 oz)
  • 1 can evaporated milk (12 oz)
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon cinnamon
  • 1 1/2 cups heavy whipping cream (for topping)
  • 3 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract (for topping)
  • Cinnamon or pumpkin pie spice for dusting (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan with butter or non-stick spray.
  2. In a large mixing bowl, combine yellow cake mix, pumpkin puree, eggs, vegetable oil, pumpkin pie spice, and whole milk. Mix on medium speed with an electric mixer for about 2 minutes until smooth and well combined.
  3. Pour the batter into the prepared pan and spread evenly. Bake for 22-26 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Let the cake cool in the pan for 10 minutes on a wire rack.
  4. While the cake is still warm, use a fork or wooden skewer to poke holes all over the surface (about 40-50 holes).
  5. In a medium bowl, whisk together sweetened condensed milk, evaporated milk, heavy cream, vanilla extract, and cinnamon until smooth.
  6. Slowly pour the milk mixture over the warm cake, starting at the edges and working to the center. Let the cake sit at room temperature for 15 minutes to absorb the liquid.
  7. Cover the pan with plastic wrap or aluminum foil and refrigerate for at least 4 hours, preferably overnight.
  8. Just before serving, pour cold heavy whipping cream into a chilled bowl. Add powdered sugar and vanilla extract. Whip on medium-high speed until soft peaks form (about 3-4 minutes).
  9. Spread the whipped cream evenly over the chilled cake. Dust with cinnamon or pumpkin pie spice. Slice and serve cold.

Notes

For best results, chill overnight. The cake continues to absorb the milk mixture and flavors deepen. Do not freeze. Serve cold. For gluten-free, use a gluten-free yellow cake mix. For dairy-free, use coconut milk, coconut cream, and dairy-free sweetened condensed milk.

Nutrition

Keywords: pumpkin tres leches, quick fall dessert, pumpkin cake, tres leches cake, easy pumpkin dessert, fall potluck dessert

Find it online: https://cooksybite.com/easy-pumpkin-tres-leches-cake-best-quick-fall-dessert/