Pumpkin Spice Tres Leches Cake

Steps

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1. 1
   Preheat oven to 350°F.
   ▶ ≈0:29
2. 2
   Combine spice cake mix with pumpkin pie spice in a bowl. Add pumpkin purée, oil, and eggs, using milk instead of water. Beat on medium speed for 2 minutes until well combined.
   ▶ ≈0:36
3. 3
   Transfer batter to a greased baking dish, smooth the top, and bake for 30–35 minutes until a toothpick inserted in the center comes out clean.
   ▶ ≈1:14
4. 4
   While cake cools, prepare the tres leches mixture: combine evaporated milk, media crema or milk of choice, 1/4 can of sweetened condensed milk, and caramel sauce in a measuring cup. Mix well and refrigerate.
   ▶ ≈1:38
5. 5
   Once the cake has cooled slightly, poke holes all over the surface using a fork, straw, or wooden stick.
   ▶ ≈2:16
6. 6
   Pour the tres leches mixture evenly over the cake. Cover and refrigerate for at least 4 hours or overnight to allow the cake to absorb the liquid.
   ▶ ≈2:39
7. 7
   Whip heavy cream with sugar and Mexican vanilla blend in a cold glass or bowl until stiff peaks form.
   ▶ ≈3:03
8. 8
   Spread the whipped cream evenly over the chilled cake.
   ▶ ≈3:27
9. 9
   Return the cake to the refrigerator and chill for at least 20 minutes.
   ▶ ≈3:40
10. 10
    Before serving, drizzle with additional caramel sauce or sprinkle with pumpkin pie spice for garnish.
    ▶ ≈3:52
11. 11
    Slice and serve.
    ▶ ≈4:06