Tres leches cake is a decadent, moist delight, and this pumpkin-spiced version elevates it to a whole new level of autumnal deliciousness. The best part? You can achieve this incredible flavor profile using a simple box cake mix, making it surprisingly easy to create this impressive dessert. This recipe offers a shortcut to a restaurant-quality cake without sacrificing flavor or texture. Let’s dive in!
What Makes This Pumpkin Tres Leches So Special?
This recipe combines the convenience of a box cake mix with the rich, creamy indulgence of a traditional tres leches. The pumpkin spice adds a warm, comforting autumnal twist that perfectly complements the moist, milky cake. We’ll walk you through each step, ensuring a flawlessly delicious result every time. You’ll impress your friends and family with this seemingly sophisticated dessert, all while keeping the preparation remarkably simple.
What Ingredients Do I Need?
Beyond the standard tres leches components, the key ingredient here is the pumpkin spice. You'll need:
- One box of your favorite spice cake mix (pumpkin spice is ideal but yellow cake works too!)
- Ingredients listed on the cake mix box (eggs, oil, water)
- One (12 ounce) can of evaporated milk
- One (14 ounce) can of sweetened condensed milk
- One cup of heavy cream
- Pumpkin pie spice (for extra warmth and flavor)
- Whipped cream (for garnish, optional)
- Candied pecans or pumpkin seeds (for garnish, optional)
How to Make Pumpkin Tres Leches Cake from a Box Mix: A Step-by-Step Guide
This recipe is designed for simplicity, even for beginner bakers.
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Prepare the Cake: Preheat your oven to the temperature specified on the cake mix box. Grease and flour a 9x13 inch baking pan. Prepare the cake batter according to the instructions on the box. You may wish to add 1-2 teaspoons of extra pumpkin pie spice to enhance the pumpkin flavor.
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Bake the Cake: Pour the batter into the prepared pan and bake according to the box instructions. Insert a toothpick into the center; it should come out clean when the cake is done.
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Cool the Cake: Let the cake cool completely in the pan before adding the milk mixture. This prevents the cake from becoming soggy too quickly.
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Prepare the Milk Mixture: While the cake is cooling, whisk together the evaporated milk, sweetened condensed milk, and heavy cream in a large bowl until well combined.
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Soak the Cake: Once the cake is completely cool, poke holes all over the top using a fork or toothpick. This allows the milk mixture to soak evenly into the cake. Slowly pour the milk mixture over the cake, allowing it to absorb gradually. You may not need all of the milk mixture; the goal is for the cake to be moist, not swimming in liquid.
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Chill and Serve: Cover the cake and refrigerate for at least 4 hours, or preferably overnight. This allows the flavors to meld and the cake to become incredibly moist. Before serving, garnish with whipped cream and your favorite toppings, like candied pecans or pumpkin seeds.
Frequently Asked Questions (FAQ)
Can I use a different type of cake mix?
Yes! While a pumpkin spice cake mix is ideal, a yellow cake mix will also work well. Just be sure to add extra pumpkin pie spice to enhance the flavor.
How long can I store the pumpkin tres leches cake?
Store leftover cake in an airtight container in the refrigerator for up to 3 days.
Can I freeze this cake?
Yes, you can freeze this cake. Wrap it tightly in plastic wrap and then foil, and freeze for up to 2 months. Thaw it in the refrigerator overnight before serving.
What kind of milk can I substitute?
While the traditional tres leches uses evaporated, sweetened condensed, and heavy cream, you can experiment with other milk options. However, the resulting texture and flavor might differ slightly.
Can I make this cake ahead of time?
Absolutely! In fact, the flavors meld even better when the cake is chilled overnight. Make it a day or two in advance for optimal flavor.
This pumpkin tres leches cake is the perfect autumnal dessert – easy to make, incredibly delicious, and sure to be a crowd-pleaser. Enjoy!
