Pumpkin Tres Leches Cake w/ Cinnamon Cream Cheese Whipped Cream

I have been debating whether or not to share this recipe for a couple of years now.  I still wasn't sure this year, but my Hubby & kiddies insisted since it's a holiday family favorite that I make at least a half a dozen times every year between September and January.  This is the first pumpkin dessert my kiddies requested I make when I bought my first pumpkin this season.

This Pumpkin Tres Leches Cake is my "go to" holiday cake because on one hand it tastes like Halloween, Thanksgiving, and Christmas all rolled into one.  And on the other hand it's super easy to make since I use a box of yellow cake mix as a base. (Gasp!)  I know...a box mix!  How dare I call myself a food blogger?!  But I'm a busy mom of 4, I don't always have the time (or energy) to bake a cake completely from scratch.  And that is why I love this cake.  Because even though it's a box mix that only takes a couple of minutes to whip up, it tastes like I spent hours in the kitchen.  And it's my Hubby's and kiddies' favorite.  It wouldn't be fall or winter in the Limón household without this Pumpkin Tres Leches Cake.

Pumpkin Tres Leches Cake w/ Cinnamon Cream Cheese Whipped Cream


Ingredients: 

• 1 box yellow cake mix (I used Betty Crocker)
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1-1/2 cups homemade pumpkin puree (or canned)
• 3 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 1 (14 oz.) can sweetened condensed milk
• 1 (12 oz.) can evaporated milk

Frosting:

• 1 cup whipping cream, very cold
• 3 tablespoons powdered sugar
• 1 teaspoon ground cinnamon
• 3 oz. cream cheese, softened

Directions:
Preheat oven to 350°F.  Grease and flour a 9x13-inch baking dish.

In a large mixing bowl, stir together the cake mix, the ground cinnamon, ground cloves, and ground ginger.  Add the pumpkin puree, eggs, 1 cup of milk, and vegetable oil.  Beat with an electric mixer on low speed for 30 seconds, just until combined.  Then increase speed to medium-high and beat for 3 minutes.

Pour cake batter into the prepared baking dish.  Bake at 350°F for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Carefully remove cake from oven and set baking dish on a heat-proof surface.

Combine the sweetened condensed milk with the evaporated milk. Using a fork or a toothpick poke holes all over the cake.  Ladle milk mixture over the warm cake.  Let cake cool to room temperature.

Prepare frosting by mixing together the whipping cream, cinnamon, and powdered sugar.  Beat with an electric mixer on high until light and billowy.  Add in the softened cream cheese and continue to beat for 1 minute.  Spread frosting over cake.  Refrigerate cake for at least 3 hours or overnight.  Sprinkle top of cake with a little ground cinnamon before serving.  Enjoy!!! 

Receta en español

This post is part of the 12 Weeks of Winter Squash Link-Up hosted by girlichef and Joanne of Eats Well with Others.






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