Tres Leches Cake With Rum Fruit Topping Recipes

TRES LECHES CAKE WITH SEASONAL FRUIT

Steps:

• Bake the cake according to the instructions and allow to cool thoroughly (use 1/2 the cake mix for the 9X9 pan size) Combine the 3 milks and add to the cooled cake.
• Allow the cake to soak overnight in the refrigerator.
• Cut the cake, garnish with the fruit and whipped cream.

TRES LECHES CAKE

Steps:

• Preheat oven to 350 degrees. Lightly butter a 9-by-13-inch baking dish. In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, using an electric mixer, beat eggs and 3/4 cup sugar on high until pale and thick, about 4 minutes. Add vanilla and beat to combine. With mixer on low, gradually add flour mixture and beat to combine. With a rubber spatula, fold in melted butter until incorporated. Transfer batter to dish and bake until top is golden brown and a toothpick inserted in center comes out clean, 30 to 35 minutes, rotating dish halfway through.
• In a medium bowl, whisk together milks. Poke warm cake all over with a wooden skewer or toothpick, then pour milk mixture over top and let cool to room temperature, about 1 hour.
• Whip cream and 1/4 cup sugar to medium peaks. To serve, spread whipped cream evenly over cooled cake. Top with fruit if desired.

TRES LECHES RUM CAKE

Steps:

• Heat oven to 350ºF.
• Beat cake mix, water, 6 Tbsp. rum, oil, eggs and 1 tsp. nutmeg with mixer 2 min. Pour into 13x9-inch pan sprayed with cooking spray. Bake 30 min. or until toothpick inserted in center comes out clean. Cool 10 min.
• Pierce cake with large fork at 1/2-inch intervals.
• Blend milks, sour cream, remaining rum and remaining nutmeg in blender until well blended. Pour over cake; let stand until milk mixture is absorbed, re-piercing cake with fork as needed. Refrigerate 1 hour. Frost with COOL WHIP.