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Equipment Needed
- Baking dish
- Oven
- Mixer
- Toothpicks
- Refrigerator
Make It
Step 1
Preheat the oven to 350 degrees. Grease a 9x13 baking pan and set aside. In a large bowl add eggs, brown sugar, oil, and pumpkin. Whisk until smooth. Sift yellow box cake mix, cinnamon, and pumpkin spice over the top. Using a rubber spatula, mix until just combined.
Step 2
Pour the cake batter into the greased pan and bake for 26-31 minutes until a toothpick comes out clean. Place on a cooling rack and cool completely.
Step 3
While the cake cools, prepare the tres leches mixture. In a large bowl add La Lechera, Carnation Evaporated Milk, Media Crema table cream, Nescafé instant coffee granules, and vanilla. Whisk until combined.
Step 4
Using a wooden skewer or chopstick, poke holes all over the cake. Slowly pour the tres leches mixture over the top a little bit at a time allowing the cake to soak up the liquid. Cover the cake and place in the refrigerator for at least 4hrs or preferably overnight.
Step 5
To make the whipped topping, in the bowl of a stand mixer add heavy cream, sugar, and vanilla. Whip on high until stiff peaks form. Add the whipped cream over the cake and sprinkle cinnamon over the top.
This cake lasts tightly covered in the fridge for up to 3 days.
Ingredients
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