Pumpkin Tres Leches Cake

Step 1
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9×13-inch rectangular baking pan.

Step 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.

Step 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.

Step 4
Bake in the preheated oven until a toothpick inserted in the center comes out clean, 55 to 60 minutes.

Step 5
Meanwhile, combine evaporated milk, half-and-half, and sweetened condensed milk in a bowl. Set tres leches aside.

Step 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.

Step 7
Before serving, add whipped topping to the cake and sprinkle cinnamon on top.