Pumpkin Tres Leches Cake

Name: Pumpkin Tres Leches Cake
Total time: 135
Yield: 12
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

Recipe by Peggy Jane from allrecipes.com

Dessert 2 Hr. 15 Mins.

Ingredients

12 servings

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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 ½ 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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¼ teaspoon ground nutmeg
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¼ teaspoon ground cloves
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¼ 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

Instructions

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-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.