Easy Pumpkin Tres Leches Cake (Using a Cake Mix!)

INGREDIENTS

Cake

• 1 yellow cake mix
• 4 eggs
• 1/2 c. oil
• 1 15 oz. can pumpkin puree
• 2 tsp cinnamon and/or pumpkin pie spice

Milks

• 1 can of condensed milk 
• 1 can of evaporated milk
• 1/2 c. milk (I used whole)
• 1 tsp vanilla

Topping

• 4 oz. cream cheese, room temperature
• 1 8 oz. tub of whipped topping
• Pumpkin Pie Spice or Cinnamon for garnishing

DIRECTIONS

For the cake

1. Mix all ingredients until well combined and pour into a greased 9X13 pan. Bake at 350 for 30-35 minute, until toothpick comes out clean. Let cool, for at least 20 minutes.
2. Once cake is cooled poke holes all over cake with a straw.

For the milks

1. Mix together well, milks in total should equal 3 1/2 cups.
2. Pour milk gently over cake.

For the topping

1. In a mixer or with hand beaters whip cream cheese until a bit fluffy and then gently fold in whipped topping until well combined.
2. Top the cake with this topping and garnish by sprinkling pumpkin pie spice or cinnamon on top.

Refrigerate for at least 4 hours or up to 24 hours before serving. Enjoy!

NOTES

• You can frost the cake before or after refrigerating, this step doesn’t impact the final result.
• You can use a Spiced cake box mix and eliminate the yellow cake mix and cinnamon/pumpkin spice.