Pumpkin Tres Leches Cake

If you love the flavors of autumn, this pumpkin tres leches cake is a must for fall entertaining or birthdays.

• Preparation Time: 20 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 15 mins
• Calories: 624 Calories

Ingredients

• 2 cups white sugar
• 2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• 3 cups all-purpose flour
• 4 eggs
• 1 teaspoon salt
• 2 teaspoons baking soda
• 1 cup sour cream
• 1 cup sweetened condensed milk
• 1 cup evaporated milk
• 1 cup half-and-half
• 1 pinch ground cinnamon, or to taste
• 2 cups whipped topping
• 1 cup butter, at room temperature
• 0.25 teaspoon ground nutmeg
• 0.25 teaspoon ground ginger
• 0.25 teaspoon ground cloves
• 1.5 cups canned pumpkin

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch rectangular baking pan.

Step 2

Combine sugar and butter in a large bowl using an electric mixer. Add eggs one at a time. Add pumpkin, sour cream, and vanilla extract to the batter while still mixing.

Step 3

Combine flour, baking soda, cinnamon, salt, nutmeg, cloves, and ginger in a bowl. Add 1/2 of the mixture to the pumpkin batter and mix until well combined. Add remaining flour mixture to the batter and mix on medium-high speed for 2 minutes more. Pour batter into the prepared baking pan.

Step 4

Bake in the preheated oven until a toothpick inserted in the center comes out clean, 55 to 60 minutes.

Step 5

Meanwhile, combine evaporated milk, half-and-half, and sweetened condensed milk in a bowl. Set tres leches aside.

Step 6

Remove cake from the oven and let cool 15 to 20 minutes. Poke a generous amount of holes in the cake using a drinking straw, making sure to get the corners and sides as well. Pour tres leches mixture on the cake, cover with plastic wrap, and cool in the refrigerator for 1 hour to overnight.

Step 7

Before serving, add whipped topping to the cake and sprinkle cinnamon on top.