EASY HOLIDAY DESSERTS SERIES PT. I: PUMPKIN SPICE TRES LECHES CAKE

1. Preheat your oven to the temperature on the cake mix box. Melt 2 tablespoons of butter in your baking dish by placing it in the oven while it preheats.
2. Mix the spice cake mix with 1 tablespoon vanilla, 4 eggs (or one extra egg from the instructions), 1 cup milk (in replacement of the water), 1/2 cup melted butter (in replacement of the oil), and 1 cup pure pumpkin.
3. Once the butter has melted, add the cake mix to the baking dish. Bake it according to the package.
4. As it bakes, whisk together 3/4 cup milk, 1 can evaporated milk, and 1 can sweetened condensed milk.
5. Once the cake has cooled for 10 minutes, poke holes into it.
6. Slowly add the three milk mixture and let it absorb before adding more.
7. Place the cake in the fridge for 6 hours-2 nights. I recommend overnight.
8. Whisk the heavy whipping cream, powdered sugar, 1 tablespoon vanilla and pumpkin pie spice together until stiff peaks form.
9. Top the cake with the whipped cream. Top with more pumpkin pie spice. I recommend topping with dulce de leche.