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Best Quick Pumpkin Tres Leches Cake Recipe (Easy)

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A quick and easy pumpkin tres leches cake made with a boxed cake mix, pumpkin puree, and a three-milk soak. This fall dessert comes together in under an hour and delivers a tender, pudding-like texture that’s perfect for weeknights.

Ingredients

Scale
  • 1 box yellow cake mix (15.25 oz)
  • 1 can pumpkin puree (15 oz)
  • 3 large eggs, room temperature
  • 1/3 cup vegetable oil
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 1 can evaporated milk (12 oz)
  • 1 can sweetened condensed milk (14 oz)
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1 1/2 cups heavy whipping cream, cold
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • Ground cinnamon or pumpkin pie spice for dusting

Instructions

  1. Preheat your 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 the yellow cake mix, pumpkin puree, eggs, vegetable oil, pumpkin pie spice, and cinnamon. Mix with a whisk until just combined. The batter will be thick.
  3. Pour the batter into the prepared pan and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
  4. Let the cake cool in the pan for about 10 minutes.
  5. While the cake cools, whisk together the evaporated milk, sweetened condensed milk, heavy cream, and vanilla extract in a medium bowl.
  6. Using a fork or skewer, poke holes all over the warm cake, spacing them about an inch apart.
  7. Slowly pour the milk mixture over the cake, starting at the edges and working to the center. Use a spatula to distribute evenly if needed.
  8. Cover the pan with plastic wrap and refrigerate for at least 2 hours, preferably overnight.
  9. When ready to serve, pour the cold heavy whipping cream, powdered sugar, and vanilla extract into a clean bowl. Whip on medium-high speed until soft peaks form, about 3-4 minutes.
  10. Spread the whipped cream over the chilled cake. Dust with cinnamon or pumpkin pie spice. Slice and serve cold.

Notes

Don’t overbake the cake; it should be moist. Use room temperature eggs. Let the cake cool slightly before adding the milk soak. Refrigerate for at least 2 hours, preferably overnight. Whip the cream just before serving. For a dairy-free version, use full-fat coconut milk and dairy-free condensed milk. For gluten-free, use a gluten-free yellow cake mix.

Nutrition

Keywords: pumpkin tres leches, quick pumpkin cake, easy fall dessert, box cake mix pumpkin, pumpkin dessert recipe

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