Pumpkin spice tres leches cake

Preheat the oven to 350 degrees.

In a bowl combine the spice cake mix, 1 tsp pumpkin pie spice, the pumpkin, oil, eggs and milk in place of water.

Beat on medium speed for 2 minutes.

Spread evenly in a greased baking dish and bake 30 to 35 minutes or until fully cooked. Let cool.

In a measuring cup mix the evaporated milk, media crema, about a quarter can of sweetened condensed milk and caramel sauce until combined; refrigerate until needed.

Poke holes all over the cooled cake with a stick, straw or fork.

Stir the milk mixture and pour it over the cake. Cover and let it absorb overnight or for at least 4 hours.

In a cold bowl whisk the heavy whipping cream with 2 tbsp sugar and a little Mexican vanilla blend until stiff.

Spread the whipped cream evenly over the cake and refrigerate at least 20 minutes.

Drizzle with more caramel sauce, or top with pumpkin pie spice, then cut and serve.