This is my all-time favorite birthday cake, and it will be my birthday at the end of October. It is incredibly juicy and flavorful without being soupy. My daughter uses a pencil, while I use a straw to make the holes. Both are effective. Make it the day before so that the three milks can absorb.
| Prep Time: | 20 mins |
| Cook Time: | 55 mins |
| Additional Time: | 1 hr |
| Total Time: | 2 hrs 15 mins |
| Servings: | 12 |
| Yield: | 1 9×13-inch cake |
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
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9×13-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.
- I have used pumpkin-flavored cream cheese in place of the sour cream and it turned out wonderfully.
Nutrition Facts
| Calories | 624 kcal |
| Carbohydrate | 80 g |
| Cholesterol | 126 mg |
| Dietary Fiber | 2 g |
| Protein | 10 g |
| Saturated Fat | 19 g |
| Sodium | 688 mg |
| Sugars | 53 g |
| Fat | 30 g |
| Unsaturated Fat | 0 g |
Reviews
I made this for my step daughter’s birthday, turned out perfect and tasted delicious!! I will make this again for sure!!
Absolutely delicious cake! I’m so impressed with everything about this: how easily it comes together, the amazing flavor, and how it’s moist without being super soggy! I did add a bit more spices than called for (1 1/2 tsps cinnamon, 1/2 tsp each of ginger, cloves, nutmeg, allspice) because we enjoy a strong spiced flavor. My cake also only needed to bake for 50 minutes, and it rose a lot in the middle! This is a very tall cake for a tres leches–but that doesn’t affect how good it is! I also used a full can of each of the evaporated and sweetened condensed milk, then added a cup of half and half. Since the cake was so tall, it absorbed the extra liquid no problem. Topped it with homemade unsweetened whipped cream instead of whipped topping too. Will make this again and again! Thank you for the recipe!