This is a wonderful easy south-of-the-boarder inspired dessert. My friend Melynda who, along with her husband, also does a Sunday dinner at their home. She served this and then gave me the recipe for our 2nd Sunday dinner. This recipe lends itself to being doubled so you can use whole cans of milk. Make in 9×13″ pan for thick pieces or in a larger pan to stretch it a bit.
Easy Tres Leches Cake
1 yellow cake mix
2/3 cup whole milk
7 oz. (1/2 of a 14 oz. can) sweetened, condensed milk
6 oz. (1/2 of a 12 oz. can) evaporated milk
2 cups heavy whipping cream
1/3 cup powdered sugar
1 tsp. vanilla
cinnamon or nutmeg for garnish, optional
Bake the cake according to the package on the back of the box. Bake in a 9×13″ baking pan or larger depending on the thickness and desired serving pieces.
Allow the cake to cool completely.
Using a skewer or a fork, poke holes in the cake about 1/2″ to 1″ holes apart from each other.
In a measuring cup with a spout for pouring, mix the whole milk, sweetened condensed milk and evaporated milk very well, to ensure all the ingredients are thoroughly combined.
Pour the milks evenly over the top of the cake.
Let the cake sit while preparing the topping.For the topping:
Mix the whipping cream, powdered sugar and vanilla until medium stiff peaks form.
Spread the whipped cream evenly over the cake.Lightly sprinkle with the cinnamon or nutmeg if desired.Allow the cake to sit in the refrigerator to chill and for the milk to soak in, for approximately 2 hours before serving.
Serve the cake the same day, as sitting overnight will allow the whipped cream to break down and the cake to become too soggy.
Thank you Melynda!
Recipe by Carrie Groneman adapted from Melynda’s Copyright Carrie Groneman, A Mother’s Shadow, 2014
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