Easy Pumpkin Spice Tres Leches Cake (with cake mix)
This Pumpkin Spice Tres Leches Cake is an easy, comforting autumn dessert that upgrades a standard box spice cake mix with brewed coffee and extra pumpkin pie spice. After baking, the fluffy cake is soaked in a rich three-milk blend of evaporated milk, sweetened condensed milk, and heavy cream, then finished with a thick layer of homemade pumpkin spice whipped cream frosting and seasonal marigolds.
Ingredients
Super Moist Spice Cake Mix
- 1 Betty Crocker Spice Cake Mix
- 1 Cup Brewed Coffee any blend
- ¼ Cup Vegetable Oil
- 3 Eggs
- 1 Tbs. Pumpkin Spice
Tres Leches Mixture
- 12 oz Can of Evaporated Milk
- 14 oz Can Sweetened Condensed Milk
- 2 Cups Heavy Whipping Cream
- 1 Cup
Powder Sugar
- 1 Tbs Vanilla Extract
- 1 Tbs. Pumpkin Spice
Frosting
- 2 Cups Heavy Whipping Cream
- 1 Cup Powder Sugar
- 1 tsp. Pumpkin Spice
- 1 Tbs. Vanilla Extract
Instructions
Bake the Cake
- Preheat your oven according to the cake mix box instructions.
- Grease a 13” x 9” nonstick baking pan.
- In a large bowl, mix together the spice cake mix, brewed coffee, vegetable oil, eggs, and 1 tablespoon of pumpkin spice until smooth.
- Pour into the prepared pan and bake for 25 minutes, or until a knife inserted into the center comes out clean.
Mix the milks:
- While you prepare your tres leches topping, let your cake cool.
- In a small pitcher or large measuring cup, whisk together the evaporated milk, sweetened condensed milk, 14 oz of heavy cream, and 1 teaspoon of vanilla extract until completely smooth
Poke and Soak
- Allow the baked cake to cool completely. Using a fork, poke holes in even rows all up and down the surface of the cake.
- Slowly pour the tres leches mixture all over the cake, working in rounds to give the cake a chance to absorb the liquid. Tilt the pan slightly in directions where the milk puddles to help it distribute evenly.
Chill
- Place the soaked cake directly into the refrigerator so it can finish fully absorbing the milk mixture.
Whip the frosting
- In a chilled mixing bowl or stand mixer, combine the 2 cups of cold heavy whipping cream, powdered sugar, 1 tablespoon of vanilla, and 1 tablespoon of pumpkin spice. Beat on high speed until the whipped cream forms stiff peaks.
Assemble and Decorate
- Spread the pumpkin spice whipped topping evenly over the chilled cake. Return the cake to the fridge for a couple of hours to allow the frosting to stiffen.
- Before serving, decorate the top beautifully with fresh marigolds or seasonal colored sprinkles.