Easy Tres Leches made with Cake Mix

Did you know you can make this easy Tres Leches made with Cake Mix at a fraction of the price any time of the year? This dessert is not only incredibly delicious but also versatile, as you can customize it with different toppings such as fresh fruits, chocolate shavings, or toasted coconut. Whether you’re celebrating a special occasion or simply treating yourself to a delightful treat, tres leches cake is sure to be a hit with its moist, milk-infused sponge and luscious topping.

What goes into Tres Leches made with a cake mix?

Yellow cake mix
I used a yellow cake mix and baked it according to the package directions. Usually, you need eggs, water, and vegetable oil to mix the cake, and then follow the directions on the package to bake it. Once it is baked let it come to room temperature then use a fork to poke holes in it.

Three Milk Mixture
We need evaporated milk, condensed milk, and heavy cream. I used 7 oz of condensed milk, 16 oz of evaporated milk, and 1 and 1/2 cups of heavy cream. You can also use half and half instead of heavy cream. Mix all of the milk and pour it over the cake. It might seem like a lot in the beginning, but eventually, it will be all soaked up. Let your cake rest for a minimum of 4-5 hours or preferably overnight.

Whipped topping
For the whipped topping, I used Cool Whip, let it come to room temperature, and topped the cake with it. I like to divide the cake into sections before frosting it and then decorate it with strawberries. You can use any fruit of your choice, such as raspberries, cherries, or blueberries.

How to serve tres leches cake?

You can make this cake 1-2 days in advance; it’s best if made a day before and refrigerated overnight. I bake this cake in a 9×13 dish, which has plenty of room for milk as well. This cake is soaked in milk, is very soft and incredibly creamy. The cake still retains its shape, but it’s drenched in milk.

How to store tres leches cake?

I usually make this cake a day before I’m supposed to serve. Even two to three days ago will be perfectly fine. You can leave this cake in the refrigerator for up to a week, which makes it a great make-ahead dessert for gatherings or special occasions. The flavors meld together nicely over time, so making it in advance can enhance the taste. However, I’ve never tried freezing it, but if you do, let me know how it turns out. It’s always interesting to discover new ways of preserving and enjoying favorite recipes.

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