Pumpkin Tres Leches Cake Recipe

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.