I made this along with the Peeps cake for Easter dessert. I liked the fact that it’s basically a poke cake and I’m familiar with those. Also, it uses a cake mix (yay!)
Source: Mommy’s Kitchen
- 1 yellow cake mix, prepared according the directions on the box
- 1 container of Cool Whip
- 14oz can of sweetened condensed milk
- 5oz can of evaporated milk
- 1 can of Nestle Media Crema (this was in the Latin section at my local Meijer.)
- Assorted fruit (I used fresh strawberries, canned pineapple, canned oranges and fresh kiwi.)
- Once you’ve prepared the cake mix and baked it according to the package in a 9×13 dish, take it out of the oven and poke holes in the cake. (I use the handle of a wooden spoon when I make poke cakes.)
- Mix the three different kinds of milk together and pour half over the cake. Smooth it out and try to get it into the wholes.
- Let it sit for a half hour, then pour the rest of the milk over the cake.
- Let the cake sit out for 30 minutes.
- Cover and refrigerate overnight. (If you need it sooner you can refrigerate for less time. I’ve always just done it overnight and I think it works great.)
- Frost the top with Cool Whip
- Add the fruit.
This was quite yummy. I don’t know how authentic it is in comparison to a traditional tres leches cake, but it was a crowd pleaser and it made for a lighter cake than the Peeps cake I made.