Easy Tres Leches Cake

5 from 28 votes

Easy Tres Leches Cake

This easy tres leches cake uses a tasty shortcut (a cake mix!) to create one delicious, chilled dessert that feeds around 20 people!

Prep Time10

Cook Time35

chill4

Total Time4 45

Course: Dessert

Cuisine: Mexican

Servings:

Author: Kristyn Merkley

Ingredients

1 (15.25-ounce) package white cake mix
3 eggs
1 cup cold water
¼ cup vegetable oil
1 teaspoon vanilla extract
1 (12-ounce) can evaporated milk
1 (14-ounce) can sweetened condensed milk
1 cup half-and-half
strawberries, optional

Frosting

2 cups heavy whipping cream
½ cup powdered sugar
1 teaspoon vanilla extract

Instructions

Preheat oven to 350°F. Grease a 10x15-inch baking pan with cooking spray.
In a large mixing bowl, combine cake mix, eggs, water, vegetable oil, and vanilla. Beat with an electric mixer until smooth and mixed well but without overmixing. Pour batter into a prepared pan, smooth the top, and bake for 22-24 minutes.
Let the cake cool for at least 30 minutes, then poke holes all over the cake with a bamboo skewer.
In a large bowl, combine evaporated milk, sweetened condensed milk, and half and half. Slowly pour over the cake, making sure to get in all the holes.
Top cake with plastic wrap and refrigerate for at least 3 hours.
Before serving, make the whipped topping. Whip cream with sugar and vanilla in a large bowl with an electric mixer or a stand mixer. Mix until soft peaks form, then spoon and spread over the cake.

Notes

Recipe Note. Use a box of white cake mix between 15-18 ounces and follow the directions on the recipe and not the directions on the box.

Make ahead of time. The cake needs to absorb the milk for a minimum of 3 hours, but you can make it up to a day in advance to let all the liquid absorb. Store the whipped cream separately and apply before serving.

Store leftover cake, covered, in the refrigerator for 4-5 days.

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