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.

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Recipe Summary

prep:
20 mins
cook:
55 mins
additional:
1 hr
total:
2 hrs 15 mins
Servings:
12
Yield:
1 9x13-inch cake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Pumpkin Cake:
Tres Leches:
Topping:

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch rectangular baking pan.

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  • 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.

Cook's Note:

I have used pumpkin-flavored cream cheese in place of the sour cream and it turned out wonderfully.

Nutrition Facts

624 calories; protein 10.2g; carbohydrates 80g; fat 30.2g; cholesterol 125.9mg; sodium 687.5mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/02/2019
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! Read More
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