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Pumpkin Pastel de Tres Leches is a MUST TRY!
It’s traditional Pastel de Tres Leches but taken up a notch.
Perfect for the fall and winter months.
I know you and your family will love this new Mexican Fall dessert.
Ingredients
We are taking a short cut and using a yellow cake mix.
With all of our end-of-the-year activities, who has time to bake a cake from scratch?
Take another shortcut and use commercially-made whipped cream.
No need to bake a pumpkin. Instead, use canned pumpkin puree.
Step-By-Step Instructions
- Pour the yellow cake mix into a large bowl.
- Add the sugar, oil, eggs, pumpkin puree, ground cinnamon, and cloves.
- Mix to combine.
Pumpkin is more popular in the US, but in Mexico you’ll find it made into candy or as Pumpkin Empanadas.
Another yummy twist on classic Mexican desserts, try Pumpkin Arroz con Leche or Pumpkin Cupcakes with Cajeta Frosting.
- Bak 38 to 42 minutes.
- Insert a toothpick to make sure the cake is fully cooked.
- Cool completely.
One commonly asked question: “Why did my tres leches cake shrink?”
If you grease the baking dish, the cake will pull away from the pan. This will cause it to shrink while cooling.
While your cake is cooling, make the milk mixtures.
Doing this ahead of the baking? Be sure to keep in the fridge.
The milk will go bad if left outside for a long time.
- Poke holes all over the cake.
- Pour the milk all over the cake.
A good swap out option for heavy whipping cream is half and half or whole milk.
Pro Tip:
Let the cake ABSORB the liquid. Then pour the rest of the milk.
Place inside of the refrigerator while making the whipped cream.
- Using a hand mixer, whip the cream until it forms stiff peaks.
- Add whipped cream to the top of the cake.
We’re making homemade whipped cream in this instance, but you can also use store-bought whipped cream to save time.
How long does it last?
Store the cake tightly covered in the fridge. It’s good for up to 5 days.
What to Serve with It
Pumpkin Pastel de Tres Leches is a tasty twist on a classic Mexican dessert.
Cake soaked in three kinds of milk and topped with whipped cream. It’s the ultimate taste of Fall!
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Did you make this recipe? Please rate the recipe below!
Pumpkin Pastel de Tres Leches
Ingredients
For the Cake:
- 1 yellow cake mix
- 1/4 cup sugar
- 1/2 cup vegetable oil
- 4 eggs
- 15-oz pumpkin puree
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
For the Milk Mixture:
- 1/3 cup heavy whipping cream
- 1 14-ounce sweetened condensed milk can
- 1 12-ounce evaporated milk can
For the Whipped Cream:
- 2 cups heavy whipping cream
- 1 tsp vanilla
- 2 tbsp powdered sugar
Instructions
For the Cake:
- Preheat oven to 350 degrees F.
- Mix all the cake ingredients.
- Pour into a greased 9×13 pan.
- Bake the cake for 38-42 minutes.
- Cool completely.
For the Milk Mixture:
- Mix the whipping cream, sweetened condensed milk, and evaporated milk until well combined.
- Poke with a wooden skewer all over the cake.
- Pour the milk mixture over the cake.
- Carefully cover the cake and place inside the refrigerator.
For the Whipped Cream:
- Whip with a hand mixer all the ingredients until stiff peaks.
- Add whipped cream to the top of the cake.
- Serve and enjoy!
Love this fall spin on tres leches! The spice kick was perfect.
I think so too. Thank you for your comment!
Delicious recipe!
I agree! thank you.
Made it for my sons October birthday. Very good, everyone likes it and asked for the recipe
That’s so awesome! Happy to hear you liked it.
I’m going to make this today for a small gathering at my home!!
I’ll let you know how it turns out Maggie!!
Thanks for the recipe!!
❤ Rick
You’re going to love this recipe, Rick! 🙂
Enjoy.