PUMPKIN TRES LECHES CAKE

Pumpkin Tres Leches Cake image

My birthday is at the end of October and this is my absolute favorite birthday cake. It is not soupy but extremely moist and delicious. I poke the holes with a straw, my daughter uses a pencil. Both work well. Make it the day before, so it can absorb the three milks.

Provided by Peggy Jane

Categories Fruits and Vegetables Vegetables Squash

Time 2h15m

Yield 12

Number Of Ingredients 18

Ingredients

2 cups white sugar
1 cup butter, at room temperature
4 eggs
1 ½ cups canned pumpkin
1 cup sour cream
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon salt
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground ginger
1 cup evaporated milk
1 cup half-and-half
1 cup sweetened condensed milk
2 cups whipped topping
1 pinch ground cinnamon, or to taste

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch rectangular baking pan.
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.
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.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, 55 to 60 minutes.
Meanwhile, combine evaporated milk, half-and-half, and sweetened condensed milk in a bowl. Set tres leches aside.
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.
Before serving, add whipped topping to the cake and sprinkle cinnamon on top.

Nutrition Facts : Calories 624.4 calories, Carbohydrate 80 g, Cholesterol 125.9 mg, Fat 30.2 g, Fiber 2 g, Protein 10.2 g, SaturatedFat 19.2 g, Sodium 687.5 mg, Sugar 52.7 g