Pumpkin Pastel de Tres Leches | Mama Maggie's Kitchen

Mama Maggie's Kitchen

Name: Pumpkin Pastel de Tres Leches
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 12
Cuisine: International
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

Print recipe

Pumpkin Pastel de Tres Leches

Serves 1230 mins prep40 mins cook

Pumpkin Pastel de Tres Leches is a decadent and indulgent dessert. The cake is super moist and overflowing with Fall flavor.

0 servings

What you need

yellow cake mix

cup sugar

Bluebonnet Nutrition Vegetable Oil Sticks

cup vegetable oil

egg

pumpkin puree

McCormick Gourmet™ Organic Ground Saigon Cinnamon

tsp ground cinnamon

tsp ground clove

Silk Heavy Whipping Cream Alternative, Dairy Free, Gluten Free

cup heavy whipping cream

Melissa's Organic EZ Open Sweet Young Coconuts

tbsp powdered sugar

Instructions

For the Cake:
0 Preheat oven to 350 degrees F. 
2  Mix all the cake ingredients. 
4 Pour into a greased 9x13 pan. 
5 Bake the cake for 38-42 minutes. 
6 Cool completely. 
For the Milk Mixture:
7 Mix the whipping cream, sweetened condensed milk, and evaporated milk until well combined. 
9 Poke with a wooden skewer all over the cake. 
10 Pour the milk mixture over the cake. 
11 Carefully cover the cake and place inside the refrigerator. 
For the Whipped Cream:
13 Whip with a hand mixer all the ingredients until stiff peaks. 
14 Add whipped cream to the top of the cake. 
15 Serve and enjoy!

View original recipe