This recipe for Pumpkin Tres Leches Cake is so easy. It's made with boxed spice cake mix, coffee creamer, sweetened condensed milk, and other simple ingredients to make a perfect fall dessert!
In a large mixing bowl, mix together spice cake mix, milk, butter, eggs, vanilla extract, and pumpkin puree with an electric mixer until smooth. Pour prepared batter into a 9x13" baking dish sprayed with cooking spray.
Bake for the recommend time on the spice cake mix box (usually 30-40 minutes).
Allow cake to cool in the baking pan. Once cool, use a fork or toothpick to poke holes all over surface of the cake.
In a large bowl, stir together 8oz heavy cream, sweetened condensed milk, and coffee creamer. Pour mixture over top of cooled cake. Allow mixture to soak in for 30 minutes to an hour.
Whip remaining heavy cream with an electric mixer until soft peaks form. Gently fold in powdered sugar. Spread prepared whipped cream over cake.
Sprinkle cinnamon or pumpkin pie spice on top.
Notes
This is a great cake to make the night before you're planning on serving. It really is best if you let the cake chill out in the fridge overnight, soaking up all of that yummy sweet milk mixture. Just hold off on adding whipped cream to the top until you're ready to serve.
Don't use anything bigger than a fork to poke the holes in your spice cake. If you use something like a wooden spoon handle, you'll end up with huge holes in the cake that the milk mixture can't fill.
This cake should be stored in an airtight container in the refrigerator. It is good for up to 4 days after preparation.
This cake shouldn't be frozen. The texture just doesn't thaw correctly and you'll end up with a soggy mess. It's best to make this one fresh!