• 10servings
  • 35minutes

Rate this recipe:

Nutrition Info . . .

NutrientsLipids, Carbohydrates
MineralsFluorine, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. TRES LECHES cake

  2. Ingredients for Cake:

  3. 1 package (18 1/4 oz.) plain yellow cake mix

  4. 1 package (3.4 oz.) vanilla instant pudding mix

  5. 1 cup milk

  6. 1 cup vegetable oil

  7. 4 large eggs

  8. vegetable oil cooking spray for baking pan

  9. Ingredients for milk Syrup:

  10. 1 can (14 oz.) sweetened condensed milk

  11. 1 can (12 oz.) evaporated milk

  12. 1 cup heavy ( whipping) cream

  13. 1 teaspoon vanilla extract

  14. Frosting:

  15. One 8 oz. container of whipped cream Topping

  16. .

Instructions Jump to Ingredients ↑

  1. Directions:

  2. Preheat oven to 350 degrees.

  3. Lightly spray a 13-by-9 inch baking pan with vegetable spray. Set the pan aside.

  4. Place the cake mix, pudding mix, milk, oil, and eggs in a large mixing bowl. Beat with an electric mixer on low speed until well mixed for about 1 minute. Scrape the batter off the sides of the bowl with a spatula. Beat an additional 2 minutes on medium speed. The batter should be well blended. Pour the batter into the sprayed baking pan.

  5. Bake the cake until it is golden brown, 30 to 34 minutes. Remove the cake from the oven and place the pan on a wire rack to cool completely for about an hour.

  6. While the cake is cooling, make the milk syrup. Whisk together the sweetened condensed milk, evaporated milk, cream and vanilla in a medium-size bowl.

  7. Poke the cooled cake all over the top with a fork. Use a large spoon or ladle and spoon some of the milk syrup over the cake. Let the syrup soak into the cake. Continue spooning the syrup on top until all of it has been used up. When you have finished, not all of the syrup will be completely absorbed.

  8. Cover the cake loosely with plastic wrap and refrigerate it until all of the syrup is absorbed for about 2 hours.

  9. Before serving you may spread on the whipped cream topping. Store this cake, loosely covered with plastic wrap, in the refrigerator for up to 1 week


Send feedback