Pumpkin Tres Leches Cake
Make Pumpkin Tres Leches Cake the easy way - spice cake mix, coffee creamer & sweetened milk for a cozy fall treat.
Ingredients
- 1 box spice cake mix
- 1 cup whole milk
- 1 stick butter melted
- 2 large eggs
- 2 teaspoon vanilla extract
- 1 cup pumpkin puree
- 16 oz heavy cream divided
- 14 oz canned sweetened condensed milk
- 8 oz pumpkin coffee creamer
- ¼ cup powdered sugar
- 1 tablespoon ground cinnamon can also use pumpkin pie spice
Instructions
- Preheat oven to 350 degrees.
- In a large mixing bowl, mix together spice cake mix, milk, butter, eggs, vanilla extract, and pumpkin puree with an electric mixer until smooth. Pour prepared batter into a 9x13" baking dish sprayed with cooking spray.
- Bake for the recommend time on the spice cake mix box (usually 30-40 minutes).
- Allow cake to cool in the baking pan. Once cool, use a fork or toothpick to poke holes all over surface of the cake.
- In a large bowl, stir together 8oz heavy cream, sweetened condensed milk, and coffee creamer. Pour mixture over top of cooled cake. Allow mixture to soak in for 30 minutes to an hour.
- Whip remaining heavy cream with an electric mixer until soft peaks form. Gently fold in powdered sugar. Spread prepared whipped cream over cake.
- Sprinkle cinnamon or pumpkin pie spice on top.
Notes
- Best made the night before so the cake can fully soak; add whipped cream just before serving.
- Cool completely before soaking - warm cake won’t absorb evenly.
- Drizzle milk mixture slowly to prevent pooling.
- Use a fork (not a wooden spoon handle) to poke holes for better absorption.
- Chill bowl and beaters before whipping cream so it sets up better.
- Storage: cover and refrigerate up to 4 days. Do not freeze.
Nutrition Facts
Calories: 419kcalCarbohydrates: 43gProtein: 6gFat: 25gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 83mgSodium: 320mgPotassium: 314mgFiber: 1gSugar: 33gVitamin A: 3150IUVitamin C: 2mgCalcium: 167mgIron: 2mg
