Recipe By Peggy Jane
Rating
Published Jun 19th
Prep 20m Cook 55m Additional 1h Ready In 1h 75m
Servings 1 9x13-inch cake Calories 624.4

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.

Recipe 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

Cooking Directions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch rectangular baking pan.
  2. 2 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.
  3. 3 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.
  4. 4 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 55 to 60 minutes.
  5. 5 Meanwhile, combine evaporated milk, half-and-half, and sweetened condensed milk in a bowl. Set tres leches aside.
  6. 6 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.
  7. 7 Before serving, add whipped topping to the cake and sprinkle cinnamon on top.

Nutrition Facts

  • Calories 624.4
  • Carbohydrate 80 g
  • Cholesterol 125.9 mg
  • Fat 30.2 g
  • Fiber 2 g
  • Protein 10.2 g
  • Saturated Fat 19.2 g
  • Sodium 687.5 mg
  • Sugar 52.7 g

Chef's Notes

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

Reviews

  1. 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. - Read more ...
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