Pumpkin Tres Leches Cake
Description
If you love autumn flavors, this pumpkin tres leches cake made with evaporated milk, half-and-half, and condensed milk is a must for fall entertaining or birthdays.
Ingredients
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2 cups white sugar
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1 cup butter, at room temperature
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4 eggs
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1 1/2 cups canned pumpkin
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1 cup sour cream
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2 teaspoons vanilla extract
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3 cups all-purpose flour
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2 teaspoons baking soda
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1 teaspoon ground cinnamon
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1 teaspoon salt
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1/4 teaspoon ground nutmeg
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1/4 teaspoon ground cloves
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1/4 teaspoon ground ginger
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1 cup evaporated milk
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1 cup half-and-half
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1 cup sweetened condensed milk
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2 cups whipped topping
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1 pinch ground cinnamon, or to taste
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.
2
Make cake: Beat together sugar and butter in a large bowl with an electric mixer until creamy. Add eggs one at a time, mixing well after each addition. Add pumpkin, sour cream, and vanilla while the mixer is running.
3
Combine flour, baking soda, cinnamon, salt, nutmeg, cloves, and ginger in a medium bowl. Add 1/2 of the flour mixture to pumpkin batter and mix until well combined. Add remaining flour mixture to batter and mix on medium-high speed for 2 minutes more. Pour batter into the prepared baking dish.
4
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 60 minutes. Remove cake from the oven and let cool for 15 to 20 minutes.
5
Meanwhile, make tres leches: Mix together evaporated milk, half-and-half, and sweetened condensed milk in a medium bowl until well combined. Set aside.
6
Poke a generous amount of holes into cake using a drinking straw, making sure to get the corners and sides as well. Pour tres leches mixture over cake, cover with plastic wrap, and cool in the refrigerator for 1 hour to overnight.
7
Add topping: Frost the top of cooled cake with whipped topping and sprinkle with cinnamon.