Pumpkin Tres Leches Cake w/Cinnamon Cream Cheese Whipped Cream by Pumpkin Tres Leches Cake w/Cinnamon Cream Cheese Whipped CreamINGREDIENTS: 1 box yellow cake mix (I used Betty Crocker) 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground ginger 1-1/2 cups homemade pumpkin puree (or canned)3 eggs 1 cup milk 1/2 cup vegetable oil 1 (14 oz.) can sweetened condensed milk 1 (12 oz.) can evaporated milkFrosting: 1 cup whipping cream, very cold 3 tablespoons powdered sugar 1 teaspoon ground cinnamon 3 oz. cream cheese, softenedINSTRUCTIONS: Preheat oven to 350°F. Grease and flour a 9x13-inch baking dish. In a large mixing bowl, stir together the cake mix, the ground cinnamon, ground cloves, and ground ginger. Add the pumpkin puree, eggs, 1 cup of milk, and vegetable oil.Beat with an electric mixer on low speed for 30 seconds, just until combined. Then increase speed to medium-high and beat for 3 minutes. Pour cake batter into the prepared baking dish. Bake at 350°F for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.Carefully remove cake from oven and set baking dish on a heat-proof surface. Combine the sweetened condensed milk with the evaporated milk. Using a fork or a toothpick poke holes all over the cake. Ladle milk mixture over the warm cake. Let cake cool to room temperature.Prepare frosting by mixing together the whipping cream, cinnamon, and powdered sugar. Beat with an electric mixer on high until light and billowy. Add in the softened cream cheese and continue to beat for 1 minute. Spread frosting over cake.Refrigerate cake for at least 3 hours or overnight. Sprinkle top of cake with a little ground cinnamon before serving.ENJOY!!!🍰