Pumpkin Tres Leches with Box Cake Mix

4.93 from 40 votes

Make Pumpkin Tres Leches Cake the easy way - box spice cake mix, coffee creamer & sweetened milk for a cozy fall treat.

piece of pumpkin tres leches cake on a plate next to a baking dish and pumpkins.

I've got a really easy variation on my viral tres leches cake recipe today. This time, we're making a fall version of this classic Mexican dessert by making it a Pumpkin Tres Leches Cake!

It starts with a simple spice cake base (hello, shortcut!) that gets soaked in a pumpkin-spiced milk mixture until it's rich and custardy. Top it with a fluffy layer of whipped cream and a sprinkle of cinnamon, and you've got a dessert that feels every bit as special as it tastes.

This is the kind of cake that just has to be shared - it's great for a Friendsgiving, hosting family for the holidays, or just those times when you're craving something sweet on a chilly night. Around here, it never lasts long once it hits the table!

Why You'll Love This Recipe

Starts with a simple box cake mix - no fussing with scratch batter, just grab a spice cake mix and let it do the heavy lifting.
Moist and creamy texture - once soaked in three milks, the boxed cake turns into a rich, custardy dessert.
Perfect for fall gatherings - a cozy pumpkin twist on tres leches that's a hit at Thanksgiving, Friendsgiving, or any fall party.
Easy but impressive - comes together quickly, yet looks and tastes like you spent hours in the kitchen.

Ingredient Notes

Spice Cake Base

1 box spice cake mix - Any brand works. If you prefer homemade flavor, you can substitute with yellow cake mix + 2 tablespoons pumpkin pie spice. (If you're a fan of shortcut holiday cakes that use spice cake, make sure to check out this Egg Nog Cake too!)
1 cup whole milk - Whole milk gives richness, but 2% works if that's what you have. Avoid skim - it can make the cake too dry.
1 stick butter, melted - Cool slightly before adding to eggs so it doesn't scramble them.
2 large eggs - Room temperature eggs incorporate more smoothly into the batter.
2 teaspoons vanilla extract - Pure vanilla gives the best flavor, but imitation works in a pinch.
1 cup pumpkin puree - Make sure it's 100% pumpkin puree - not pumpkin pie filling, which has added sugar and spices. Just like in my Pumpkin Cheesecake Cookies, this is going to give the recipe a warm, pumpkin flavor without being too overpowering.

Tres Leches Milk Mixture

16 oz heavy cream, divided - Half will go into the filling, half is for whipping. Chill the mixing bowl for the whipped cream so it sets up nicely.
14 oz canned sweetened condensed milk - This sweetens the filling-don't substitute with evaporated milk (they're not the same).
8 oz pumpkin coffee creamer - Any seasonal pumpkin creamer works. If you can't find it, use half-and-half with 1 teaspoon pumpkin pie spice + 1 tablespoon brown sugar.

Whipped Cream Topping

Other half (8oz) of the heavy cream.
¼ cup powdered sugar - Used to stabilize the whipped cream. Sift before using to avoid lumps.
1 tablespoon ground cinnamon - Pumpkin pie spice is a great substitute if you want more depth (nutmeg, ginger, cloves).

How to Make Pumpkin Tres Leches Cake

pouring a tres leches mixture over the pumpkin sheet cake.

Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish with cooking spray (or butter) so the cake releases easily after cutting.
Make the cake batter: In a large mixing bowl, combine 1 box spice cake mix, 1 cup whole milk, 1 stick melted butter, 2 large eggs, 2 teaspoons vanilla extract, and 1 cup pumpkin puree. Use an electric mixer on medium speed until the batter is smooth and no dry pockets remain (about 2 minutes). Scrape down the sides of the bowl once or twice to make sure everything is evenly mixed.
Bake the cake: Pour the batter into the prepared baking dish and smooth out the top. Bake according to the time on the spice cake mix box - typically 30-40 minutes - until a toothpick inserted in the center comes out clean.
Cool and poke: Let the cake cool completely in the pan. Once cooled, use a fork or the handle of a wooden spoon to poke holes all over the surface of the cake. This helps the milk mixture soak in evenly - don't be shy, you'll want lots of holes!
Make the tres leches soak: In a medium bowl, whisk together 8 oz heavy cream (half of the 16 oz carton), 1 can (14 oz) sweetened condensed milk, and 1 cup (8 oz) pumpkin coffee creamer until smooth. Slowly pour this mixture over the cooled, poked cake, letting it seep into the holes. Cover and refrigerate for at least 30 minutes (up to overnight) so the cake absorbs the liquid fully.
Whip the topping: In a chilled mixing bowl, beat the remaining 8 oz heavy cream with an electric mixer on high speed until soft peaks form. Sprinkle in ¼ cup powdered sugar and continue beating just until stiff peaks form - be careful not to over-beat or the cream will turn grainy.
Assemble the cake: Spread the whipped cream evenly over the top of the soaked cake. For a finishing touch, dust lightly with 1 tablespoon ground cinnamon (or pumpkin pie spice).
Serve and store: Slice into squares and serve chilled. Leftovers keep well in the refrigerator for 3-4 days, covered.

Step-by-Step Video

More Helpful Tips & Tricks

This is a great cake to make the night before you're planning on serving. It really is best if you let the cake chill out in the fridge overnight, soaking up all of that yummy sweet milk mixture. Just hold off on adding whipped cream to the top until you're ready to serve.
Cool completely before soaking. If the cake is even slightly warm, the milk mixture won't absorb evenly and can make the cake gummy in spots.
Pour the milk slowly. Drizzle it evenly over the surface instead of dumping it all at once. This helps it soak in without pooling around the edges.
Don't use anything bigger than a fork to poke the holes in your spice cake. If you use something like a wooden spoon handle, you'll end up with huge holes in the cake that the milk mixture can't fill.
Whipped cream hack. Chill the mixing bowl and beaters before whipping the cream so it sets up faster and holds its shape longer.
Yield: This cake makes approximately 16 servings.
Storage: This cake should be stored in an airtight container in the refrigerator. It is good for up to 4 days after preparation.
This cake shouldn't be frozen. The texture just doesn't thaw correctly and you'll end up with a soggy mess. It's best to make this one fresh!

FAQs

Whipped cream is the classic favorite - and often considered the best. But feel free to experiment with spiced creams, dustings of cinnamon or pumpkin pie spice, or even cookie crumbles.

The shrinkage is normal! The cake often relaxes once the milk soak starts - it may look smaller out of the oven, but will puff back up with soaking.

It's all about getting the right amount of milk mixture in there. When you're adding your milk mixture, make sure the cake is soaked but not watery. On the flip side, the cake should be completely soaked with milk (with a little bit of pooling on top) when you're finished adding the milk.

leslie lambert, author of lamberts lately.

Leslie Lambert is a lifestyle writer and content creator specializing in home organization, family recipes, and intentional living. With 16 years of experience in blogging and digital storytelling, she helps busy women create calm, purposeful homes they love.

11 Comments

Belinda says:

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Looks yummy. That does use liquid Pumpkin Coffee Creamer..right?

1. Leslie Lambert says:
  
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  It does!
  
Marienne says:

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This recipe is amazing! I made pumpkin puree from the pumpkin I have been growing this year. It was so sweet and even something was left so I used it to make a soup too. Cucurbita maxima is the variety that I used and it was so sweet. I wanted a pumpkin that isn't too big so it was a bingo

Damarys Figueroa says:

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Omg wish I saw this during the fall when pumpkin creamer was available. What can I use as a substitute to make right now?

1. Leslie Lambert says:
  
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  You could try a hazelnut creamer or cinnamon creamer, should be similar!
  
Linda Primmer says:

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Yummy, this looks wonderful. I have made Tres Leches but not with pumpkin.
I am happy to feature your yummy dessert at Love Your Creativity.

1. Leslie Lambert says:
  
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  Oh thank you so much!
  
Rc says:

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Do you follow the cake mix ingredients too?

1. Leslie Lambert says:
  
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  No, you'll just use the mix in your cake as instructed in the recipe card. Think of the cake mix as just an individual ingredient in the cake!
  
jane says:

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Most of your other versions of cake mix variations call for 4 eggs, while this only calls for 2 eggs. Out of curiosity--and because I'm getting ready to make it--can you describe the difference? thanks

1. Leslie Lambert says:
  
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  Hi Jane! This one has a little less egg because of the pumpkin puree - it acts in a very similar way to the eggs (adds moisture, makes the batter a little lighter).

Pumpkin Tres Leches with Box Cake Mix

Why You'll Love This Recipe