Pumpkin Pastel de Tres Leches


Yellow cake mix Sugar Vegetable oil Eggs Pumpkin puree Ground cinnamon Ground cloves Heavy whipping cream Sweetened condensed milk can Evaporated milk can Vanilla Powdered sugar

Make the cake batter


Pour the yellow cake mix into a large bowl. Add the sugar, oil, eggs, pumpkin puree, ground cinnamon, and cloves, then mix to combine.

Bake and let it cool


Bake, when finished, insert a toothpick to make sure the cake is fully cooked. Cool completely.

Make the milk mixture


Mix the whipping cream, sweetened condensed milk, and evaporated milk until well combined.

Make the milk mixture


Poke with a wooden skewer all over the cake and pour the milk mixture over it. Carefully cover the cake and place it inside the refrigerator.

Make the whipped cream


Using a hand mixer, whip the cream until it forms stiff peaks. Add whipped cream to the top of the cake.



This recipe is a tasty twist on a classic Mexican dessert. You can enjoy it with Mexican Champurrado, Cafe de Olla, or Atole de Chocolate.

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