Pumpkin Tres Leches Cake Delight

Follow our step-by-step guide on how to make Pumpkin Tres Leches Cake Delight.

1. Step 1

   Preheat your oven to 350°F (175°C) and grease a 9x13-inch rectangular baking pan, then dust it with flour.

2. Step 2

   In a large mixing bowl, cream together the sugar and butter using an electric mixer until light and fluffy. Add the eggs one at a time, mixing well after each addition.

3. Step 3

   Stir in the canned pumpkin, sour cream, and vanilla extract until fully combined.

4. Step 4

   In a separate bowl, whisk together the flour, baking soda, cinnamon, salt, nutmeg, cloves, and ginger. Gradually add half of this dry mixture to the pumpkin batter, mixing until just combined. Then add the remaining flour mixture and mix on medium-high speed for about 2 minutes until smooth.

5. Step 5

   Pour the batter into the prepared baking pan and spread it evenly. Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean.

6. Step 6

   While the cake is baking, prepare the tres leches mixture by combining evaporated milk, half-and-half, and sweetened condensed milk in a bowl. Set aside.

7. Step 7

   Once the cake is done, remove it from the oven and let it cool for 15 to 20 minutes. Use a drinking straw to poke holes all over the cake, making sure to reach the corners and edges.

8. Step 8

   Pour the tres leches mixture over the warm cake, ensuring it seeps into the holes. Cover the cake with plastic wrap and refrigerate for at least 1 hour, or overnight for best results.

9. Step 9

   Before serving, top the cake with whipped topping and sprinkle a little cinnamon on top for garnish.