Tres leches cake, with its decadent layers of moist sponge cake soaked in three kinds of milk, is a classic dessert. But who has time for making a cake from scratch when you crave that creamy, dreamy texture? This recipe leverages the convenience of a box cake mix to create a delicious pumpkin tres leches cake, perfect for any occasion. It’s easier than you think and still delivers all the amazing flavor and texture you expect.
What Makes This Pumpkin Tres Leches Different?
This recipe takes a shortcut by using a pumpkin spice cake mix as a base, saving you valuable time without sacrificing flavor. We’ll enhance the pumpkin flavor with warming spices and a touch of pumpkin puree, creating a truly autumnal treat. The three milks—evaporated milk, condensed milk, and heavy cream—will ensure a supremely moist and rich cake, just like the traditional version.
Ingredients You'll Need:
- One box (15.25 oz) pumpkin spice cake mix
- Ingredients listed on the cake mix box (usually eggs, oil, and water)
- 1 (12 oz) can evaporated milk, chilled
- 1 (14 oz) can sweetened condensed milk
- 1 cup heavy cream, chilled
- 1 teaspoon vanilla extract
- 1/2 cup pumpkin puree (optional, for enhanced pumpkin flavor)
- Whipped cream and cinnamon for garnish (optional)
Instructions:
- Prepare the Cake: Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. Prepare the cake mix according to the package directions, adding the optional 1/2 cup of pumpkin puree. This will intensify the pumpkin flavor and add moisture.
- Bake the Cake: Pour the batter into the prepared pan and bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Cool the Cake: Let the cake cool completely in the pan before proceeding. This is crucial to prevent the cake from becoming soggy.
- Prepare the Tres Leches Mixture: In a large bowl, whisk together the chilled evaporated milk, sweetened condensed milk, heavy cream, and vanilla extract until well combined.
- Soak the Cake: Once the cake is completely cool, poke holes all over the top using a fork or cake tester. This allows the milk mixture to penetrate evenly. Slowly pour the tres leches mixture over the cake, letting it soak in completely. You may need to gently tilt the pan to ensure even distribution. Some of the mixture may pool at the bottom – that’s okay!
- Chill and Serve: Cover the cake and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the cake to become fully saturated. Garnish with whipped cream and a sprinkle of cinnamon before serving.
Frequently Asked Questions (FAQs)
Can I use a different type of cake mix?
While a pumpkin spice cake mix works best for this recipe, you can experiment with other spice cake mixes or even a yellow cake mix. However, the flavor profile will change.
How long can I store the pumpkin tres leches cake?
This cake is best served within 3-4 days of making it. Store it covered in the refrigerator.
Can I make this cake ahead of time?
Absolutely! In fact, the flavors develop better when the cake is refrigerated overnight.
What if my cake is too soggy?
If your cake is too soggy, it's likely because it wasn't completely cool before adding the milk mixture, or you poked too many holes. Next time, ensure the cake is completely cooled and use a lighter touch when poking holes.
Can I freeze this cake?
While freezing tres leches cake isn't ideal, as the texture might change slightly upon thawing, you can freeze it. Wrap it tightly in plastic wrap and then foil before freezing. Thaw it slowly in the refrigerator.
Tips for Success:
- Use chilled milk for a smoother, less watery mixture.
- Don't overbake the cake. It should be moist and springy, not dry.
- Let the cake cool completely before adding the milk mixture.
- Be patient and let the cake soak in the refrigerator for at least 4 hours. The longer it sits, the better it tastes!
This easy pumpkin tres leches cake recipe is a delicious and impressive dessert that’s surprisingly simple to make. Enjoy!
