Tres Leches Cake With Cake Mix Recipes

TRES LECHES CAKE WITH A CAKE MIX

Steps:

• Preheat oven to 350°. Spray a 9x13 pan with non-stick spray and set aside.
• Combine cake ingredients and mix with a hand held mixer {or by hand}. Mix until all of the ingredients are nicely combined {about 2 minutes}. Pour into the prepared 9x13 pan. Bake for 25-30 minutes or until the cake is cooked through. You can tell it is finished when a toothpick inserted in the center comes out clean. Remove from the oven and cool for 15 minutes.
• While the cake is cooling combine the milk mixture and whisk. Once the cake has cooled poke holes in the top of the cake with a tooth pick or skewer. Poke the holes about about a half inch apart all over the top of the cake. Then pour the milk mixture evenly over the top of the cake. Refrigerate for at least 1 hour, preferably longer {even overnight}.
• Once the cake has refrigerated for at least an hour, top with whipped topping and fresh berries. Serve or refrigerate for up to 4 days.

TRES LECHES CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 13x9-inch pan with cooking spray.
• In large bowl, beat cake mix, water, oil, vanilla and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
• Bake as directed on box for 13x9-inch pan. Let stand 5 minutes. Poke top of hot cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking.
• In large bowl, stir together sweetened condensed milk, whole milk and whipping cream. Carefully pour evenly over top of cake. Cover; refrigerate about 1 hour or until mixture is absorbed into cake. Frost with frosting. Store covered in refrigerator.

TRES LECHES CAKE

Steps:

• With a fork, punch some holes in the cake still in its loaf pan.
• In a medium saucepan, mix the 3 milks and heat over low heat. When the milk mixture is hot, remove it from the stove.
• Pour the milk mixture slowly over the cake, being sure to fill all the holes. Refrigerate at least 30 minutes. Whip the heavy cream slowly adding sugar until soft peaks form. When the cake chilled, cover the cake with whipped cream. Using the chocolate covered candies and skittles, craft out a design of your own.

TRES LECHES CAKE WITH CAKE MIX

Steps:

• Preheat the oven to 350 degrees Fahrenheit. Grease a 9x13-inch baking pan with butter or baking spray.
• Make the cake batter: In a large bowl, beat cake mix, eggs, milk, softened butter, and vanilla on low speed for 30 seconds. Increase speed to medium and beat for 2 more minutes.
• Pour batter into the greased pan. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 20 minutes.
• While the cake is cooling, prepare the milk mixture. In a 4-cup measuring glass with a spout, whisk together sweetened condensed milk, evaporated milk, and 1 cup whipping cream.
• Poke holes in the cake using a knife or skewer. Pour milk mixture over the cake. Let the cake cool further for 30 minutes.
• Cover the cake with plastic wrap and refrigerate for 4 hours or overnight.
• For the topping, beat 1 cup whipping cream until it starts to thicken. Gradually add the powdered sugar and vanilla and continue to beat until soft peaks form, about 1-2 minutes.
• Spread whipped cream over the cake right before serving. Enjoy!

TRES LECHES CAKE

Steps:

• Preheat the oven to 350 degrees F. Spray a 9 by13-inch cake pan with nonstick spray.
• In a large bowl, add the cake mix, 1 cup evaporated milk, oil, and eggs. Using an electric hand mixer on medium speed, beat for 2 minutes until smooth. Pour the batter into the prepared pan and bake until a toothpick inserted in the middle of the cake comes out clean, 30 to 35 minutes. Let cool.
• In a medium bowl, whisk together the sweetened condensed milk, remaining evaporated milk, and 1/4 cup cream. Using a fork, poke holes all over the cake. Pour the milk mixture evenly over the cake. Place in the refrigerator until the liquid absorbs into the cake, at least 1 hour or overnight.
• When you are ready to serve, in a large bowl, add the remaining cream and vanilla. Beat with an electric hand mixer on high speed until the cream holds soft peaks.
• Slice the cake and serve with a dollop of whipped cream and garnish with toasted coconut.

TRIPLE CHOCOLATE-TRES LECHES CAKE

Steps:

• Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
• In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
• Bake 30 to 34 minutes or until toothpick inserted in center comes out clean. Remove cake from oven to cooling rack. Immediately poke holes using fork over top of cake. If necessary, wipe fork tines occasionally with paper towel to reduce sticking.
• In medium bowl, stir together Filling ingredients until blended. Evenly pour over cake, working back and forth to fill holes. Tap pan on counter several times to help filling mixture flow down holes. Refrigerate about 2 hours or until chilled (when cutting pieces to serve, you may notice some of the liquid on the bottom of the pan).
• In chilled medium bowl, beat Topping ingredients with electric mixer on medium-high speed until stiff peaks form. Frost top of chilled cake with whipped cream. Sprinkle chocolate curls on top. Cut into 5 rows by 3 rows. Store loosely covered in refrigerator.

SHORTCUT TRES LECHES CAKE

Steps:

• Preheat oven to 350°. Grease a 13x9-in. baking pan., In a large bowl, combine cake mix, eggs, milk, softened butter and vanilla; beat on low speed 30 seconds. Beat on medium 2 minutes. Transfer to prepared pan. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pan on a wire rack 20 minutes. , In a 4-cup measuring cup, whisk topping ingredients until blended. Using a skewer, generously poke holes in top of warm cake. Pour milk mixture slowly over cake, filling holes. Cool 30 minutes longer. Refrigerate, covered, at least 4 hours or overnight., In a bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Spread over cake.

TRES LECHES CAKE (EASY)

Steps:

• Bake cake as directed on box.
• While cake is cooking, mix together 1 can sweetened condensed milk, 1 can evaporated milk, & 1 cup whole milk with a whisk. Set aside.
• When cake is finished cooking, use the end of a wooden spoon to poke holes in the cake. Whisk your milk mixture once again, and pour slowly over the entire cake. Put the cake in the fridge for 4 hours to set flavors.
• After 4 hours, make your whipped topping by mixing together the vanilla, milk & whipped topping mix. Use mixer for 4 minutes. When topping is ready, spread over cake.
• To top it off, drain & rinse 9-12 cherries. Dry each cherry off, so the juice doesn't run in the topping. Put dry cherries on top of cake in rows of 3 or 4.
• This makes a beautiful cake. Must be kept refridgerated. You can use various flavors of cake mix. Many people love to put sweetened coconut in the whipped topping. You can also make a lower fat version by choosing low sugar cake mix, fat free sweetened condensed milk, fat free evaporated milk, & skim milk.
• Enjoy!

TRES LECHES (MILK CAKE)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan.
• Sift flour and baking powder together and set aside.
• Cream butter or margarine and the 1 cup sugar together until fluffy. Add eggs and the 1/2 teaspoon vanilla extract; beat well.
• Add the flour mixture to the butter mixture 2 tablespoons at a time; mix until well blended. Pour batter into prepared pan.
• Bake at 350 degrees F (175 degrees C) for 30 minutes. Pierce cake several times with a fork.
• Combine the whole milk, condensed milk, and evaporated milk together. Pour over the top of the cooled cake.
• Whip whipping cream, the remaining 1 cup of the sugar, and the remaining 1 teaspoon vanilla together until thick. Spread over the top of cake. Be sure and keep cake refrigerated, enjoy!

EASY TRES LECHES CAKE

Steps:

• Preheat over to 350º.
• Grease or "pam" 9x12 baking pan.
• Beat eggs in a large bowl.
• Add water and cake mix and beat 3 minutes.
• Pour batter into pan.
• Bake for 30 minutes, or until cake has lost its jiggly center and springs back when touched.
• Let cool to room temperature.
• Mix the 3 milks.
• Poke cake full of holes. A chopstick works great for this. Don't skimp on the holes; that's what allows the cake to absorb the milks.
• Pour the milk mixture over the cake slowly, until it's absorbed the liquid.
• Refrigerate until ready to serve.
• Serve as desired. If you're serving company, you might cover the cake with whipped cream and fruit; you might just drizzle heavy cream over each serving; you might puree a carton of frozen strawberries and use that as a base to serve slices on.