Pumpkin Pastel de Tres Leches
Pumpkin Pastel de Tres Leches is a decadent and indulgent dessert. The cake is super moist and overflowing with Fall flavor.
Servings: 12 slices
Calories: 363kcal
Ingredients
For the Cake:
- 1 yellow cake mix
- ¼ cup sugar
- ½ cup vegetable oil
- 4 eggs
- 15-oz pumpkin puree
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
For the Milk Mixture:
- ⅓ 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 teaspoon vanilla
- 2 tablespoon powdered sugar
Instructions
For the Cake:
- Preheat oven to 350 degrees F.
- Mix all the cake ingredients.
- Pour into a greased 9x13 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!
Notes
Pour the milk mixture all over the cake. Let it absorb some of the milk. Give this a minute or two. Then pour the remaining milk.
The cake lasts in the fridge, tightly covered, for up to 5 days.
Nutrition
Calories: 363kcal | Carbohydrates: 43g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 353mg | Potassium: 80mg | Fiber: 1g | Sugar: 24g | Vitamin A: 955IU | Vitamin C: 1mg | Calcium: 132mg | Iron: 1mg