Prep 5 mins
Cook 40 mins
Same great flavor, without all of the work! This is a great dessert to serve after barbeque or other spicy foods, and is a popular treat here in Texas. It is far more portable than a traditional tres leches cake so bring it along to your next barbeque or fiesta. If you have never had tres leches cake, expect the cake to be very "wet," the three milk combination helps remove the burn from chiles from your mouth.
- Heat oven to 350ºF. Grease and four a 13x9 inch baking pan.
- In a large bowl, combine cake mix, water, oil, vanilla, and eggs. Beat on low for 30 seconds then on medium for 2 minutes, scraping bowl occasionally. Pour into prepared pan.
- Bake 33 to 38 minutes or until edges are golden brown and tooth pick inserted in the center comes out clean.
- Let stand 5 minutes then poke the hot cake every 1/2 inch with a long-tined fork. Wipe the fork occasionally to reduce sticking and tearing.
- In a large bowl combine milks and cream. Carefully pour the mixture evenly over the top of the cake. Cover and refrigerate about 1 hour or until all liquid is absorbed.
- Frost cake as desired. Garnish with strawberry slices.
Very good...but I learned an important lesson. It is that much BETTER if you don't serve for 24 hours. I made the cake at night for work and it was really good. I had a couple pieces left over and had one the next day. It went from good to GREAT! Definitely give the milks time to work their magic. You won't regret it. I used to work at an authentic mexican restaurant. The flavor was very close, considering it's from a box. Will be making again!
I have tried many receipes for Tres Leches Cake, all of which included making my own cake from scratch. This is a perfect example of "simple is better." Delicious!! I never tell anyone it's from a boxed cake mix and no one can tell the difference. I thank you for sharing this recipe.
I was really amazed at the simplicity of this cake-yummy! I made this for my family for Christmas. Several years ago, I had a tres leches cake which was made from a Mexican bakery, and you couldn't tell the difference. It tasted exactly the same. The only change that I made was that I substituted Cool Whip for the white frosting, thinking that it may be too sweet. Before the cake came out of the oven, I mixed the heavy cream, condensed, and evaporated milks together for the flavors to blend, then poked holes with a knife five minutes after the cake came out of the oven, ladling the milk over the top, waiting for it to soak in. After cooling it to room temperature, the cake sat in the refrigerator overnight, then I topped it off with Cool Whip the next morning. This one is a keeper. Thank you for sharing.