My favorite cake, yummy tres leche cake. Tres leche cake is made with sponge cake that gets soaked in a mixture of three milks; evaporated milk, condensed milk, and half and half.

I love pumpkin spice and that amazing smell my home gets when I make it. I decided to make this easy cake with  a vanilla box cake mix, but added cinnamon, nutmeg, and allspice. Topped with whipped cream but also added 3 tbs of pumpkin purée for that extra flavorful taste, so rich and creamy with a dash of pumpkin spice powder.

This recipe it’s truly easy and I made it fun for Halloween, but you can also enjoy it on Thanksgiving Day!

Hope you love this flavorful pumpkin spice tres leche recipe!


1 box 15.25 oz Super Moist Vanilla Cake Mix

2 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp  allspice

2 cups pumpkin puree


1 can evaporated milk

1 sweetened condensed milk

3/4 cup half-and-half

Whipping cream

Store bought whipped cream

(Cool Whip Original Frozen Whipped Topping - 8oz)

3 tbs of pumpkin purée


Follow cake mix box instructions, mix cake add all the spices and bake on 350 degrees for 30-35 minutes or until tooth pick comes out clean.

Allow the cake to cool for 15-20 minutes, and then turn it out on a serving plate so that it is upside down.

Use a fork or skewer to poke holes across the surface of the cake. In a bowl, whisk together the evaporated milk, sweetened condensed milk, and half and half. Pour it very slowly and gradually over the cake, allowing it to seep in. Cover and refrigerate the cake for at least 4 hours or overnight.

Combine the whipped cream and pumpkin purée. Spread evenly over the cake, and decorate with fun and scary Halloween candies.

Happy Spooky Halloween

From Picante y Sabor Food🌶

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Cornmeal Sticks with Cheese

Sorullos de Maiz (Cornmeal Sticks) are amazing appetizers made from cornmeal with sugar or cheese. These little tasty snacks are so good, you won’t stop eating them.

In Puerto Rico, they usually make them for breakfast and enjoyed with a great cup of coffee. But these appetizers can be enjoyed at any time of the day.

I remember my grandmother making these for me but with sugar since I was not a fan of cheese. Now as an adult I stuff it with my favorite cheese but you can use any cheese of your liking.  I also make a dipping sauce called mayo-ketchup made with mayonnaise, ketchup and garlic.

Here’s my recipe, very simple and easy to make.



1 1/2 cup yellow cornflour 

1 1/4 cup water

1/4 cup of sugar

2 tbsp butter

1 cup of shredded cheddar cheese or cheese of liking

1 tsp salt


In a small pot, pour the water and bring it to a gentle boil. Add sugar, salt, and butter, stirring until butter melts.

Add the corn flour and lower the temperature while stirring constantly to dissolve clumps. Add 1/2 cup of cheese and stir to melt it.

Let the cornflour chill until you can handle it without burning your hands. Don’t let it cool completely because it will be harder to shape.

On a clean plate, place the dough and flatten it like an oval tortilla. Add shredded cheese in the center and fold the dough until you shape it like a cylinder, I also use my hands to shape it. Repeat this process with the rest of the sorullitos.

Fry the sorullitos de maíz until they are golden/ brown and crispy outside. Let it rest over  paper  paper towels and serve with mayo-ketchup.

Picante y Sabor Food🌶

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Oh yes Coquito… our famous coconut drink, made with 3 different milks like condensed milk, evaporated milk, coconut milk, cream of coconut, and spices.

Coquito is a traditional drink from Puerto Rico, made with rum. Originally made around the 1900’s, but coquito didn’t get noticed till the 1950’s due to the fact that coquito needed to be refrigerated.

This delicious festive drink contains vanilla, cinnamon, rum and milk. You will find coquito in many homes in Puerto Rico and in many Puerto Rican family homes in the states for the holidays.

Coquito is made in different forms and now you will find many varieties of flavors, like Nutella, Chocolate, Pistachio, Strawberry, and many more. Some make it with eggs, and some make a concoction with different spices boiled and added to the coquito for that extra amazing flavor.

You can enjoy this creamy delicious drink with or without alcohol. You can choose what kind of rum to add but it’s best with white rum.

I am so excited to share this recipe with you, and I hope you enjoy it with your love ones.

Picante y Sabor Food🌶


1 can 14 oz condense milk

1 can 15 oz cream of coconut

1 can 13.5 oz coconut milk

1 can 12 oz evaporated milk

1 tsp of vanilla

1/8 tsp of nutmeg grated

2 tsp to your liking of cinnamon (I personally like a lot) and some for garnish.

1 cup of white or dark rum (optional)

Shredded coconut for garnish


In a blender, add evaporated milk, cream of coconut, coconut milk, sweetened condensed milk, rum (optional), vanilla extract and spices. Blend on high until mixture is well combined, 1-2 minute.

Pour coquito mixture into glass bottles, cover. Transfer to refrigerator and refrigerate  for 1-2 hours, or until cold.

Serve and garnish with shredded coconut.

(Note: Shake well before serving)


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