For a gluten free version, use gluten-free cake mix. This is all I had in my pantry for pictures.
Yes, I am one of those pumpkin lunatics that counts down the days to fall because I can’t wait for pumpkin everything. Even though I live in FL, fall is my favorite season. Since I live across the street from cattle and bears, I have to take it upon myself to bake Latin desserts, if and when I get cravings. I was browsing Pinterest and found a bunch of three ingredient pumpkin cakes. Immediately, I thought I should make a Pumpkin Tres Leches cake. I’ll use any excuse to make something with pumpkin!
1 can of pumpkin
1 box of cake mix, I used Duncan Hines
1 TBS of pumpkin spice
Mix everything together and use the suggested baking time on the box.
Make sure it’s done, stick a tooth pick in the cake. The toothpick should come out clean. I had to bake my cake for an extra 10 min than what was suggested on the box, but every oven is different 🙂
While it’s cooling, prepare the leches! You’ll need:
1 can of condensed milk
1 can of evaporated milk
1/2 cup of heavy cream
Mix all of the milks together in a pitcher. When the cake has cooled, poke holes in the cake with a fork. Pour the mixture all over the cake and stick it in the fridge for at least 4 hours. I personally like to keep it in the fridge over night.
It’s tradition to put whipped cream and a maraschino cherry on top of Tres Leches, but I swear, this cake didn’t need it!
This was so incredibly easy and delicious. I’m pretty sure that I will make this every fall from now on. I just hope I can eventually expand my baking abilities and someday make an amazing pumpkin cake from scratch!