Description
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.
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.
Prep Time: 20 mins
Cook Time: 55 mins
Total Time: 2 hrs 15 mins
Servings: 12