Name: Pumpkin Pastel de Tres Leches
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 12
Ingredients: Betty Crocker Super Moist Butter Recipe Yellow Cake Mix; Cake Mate Sugar, Blue; Bluebonnet Nutrition Vegetable Oil Sticks; Turtles Egg; SIGNATURE SELECTS Pumpkin, 100% Pure; McCormick Gourmet™ Organic Ground Saigon Cinnamon; SIGNATURE SELECTS Ground Cloves; Silk Heavy Whipping Cream Alternative, Dairy Free, Gluten Free; Melissa's Organic EZ Open Sweet Young Coconuts; SIGNATURE SELECTS Evaporated Milk, Fat Free; Pillsbury Vanilla Cake Mix with OREO Cookie Pieces; O Organics Sugar, Organic, Powdered

For the Cake:

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Preheat oven to 350 degrees F. 
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 Mix all the cake ingredients. 
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Pour into a greased 9x13 pan. 
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Bake the cake for 38-42 minutes. 
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Cool completely. 
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For the Milk Mixture:

Mix the whipping cream, sweetened condensed milk, and evaporated milk until well combined.

Poke with a wooden skewer all over the cake.

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Pour the milk mixture over the cake. 
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Carefully cover the cake and place inside the refrigerator.

For the Whipped Cream:

Whip with a hand mixer all the ingredients until stiff peaks.

Add whipped cream to the top of the cake.

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Serve and enjoy!
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Pumpkin Tres Leches

Serves 12

25 mins prep

42 mins cook

67 mins total

What you need

For the Cake:

For the Milk Mixture:

For the Whipped Cream:

How to make

For the Cake:

For the Milk Mixture:

For the Whipped Cream: