Tres Leches Pumpkin Cake

Step 1: Preheat the oven at 350° F. Grease and flour two 9-inch round cake pans or one 9x13 rectangular cake pan.

Step 2: In a large bowl, cream butter and sugar with an electric mixer. Add the eggs, one by one, the vanilla extract, the pumpkin and the sour cream while still mixing.

Step 3: In a separate bowl, combine flour, cinnamon, cloves, ginger, baking soda and salt. Add half to the batter and mix, until well combined. Add the second half and mix on medium-high speed for two more minutes.

Step 4: Pour the batter into the prepared cake pan(s) and bake for 55-60 minutes or until a toothpick inserted in the center comes out clean.

Step 5: While the cake is baking, combine the three milks (evaporated, sweetened condensed, and half-n-half) in a bowl. This will be the tres leches that will be poured on top of the finished cake.

Step 6: When the cake is ready, remove from oven and let it cool in the pan for 15 to 20 minutes, then poke it generously with a fork. Make sure to get the sides and corners as well.

Step 7: Pour the tres leches mixture over the cake, cover with plastic wrap and let it cool in the refrigerator for an hour.

Step 8: When ready to eat, spread the whipped topping over the cake and sprinkle with cinnamon. Cut into squares and serve.