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Cinco De Mayo was a few days ago here and we had a blast making Mexican food. Of course we had to have dessert too. I love Tres Leche Cake. I needed it to be really easy though since I had been cooking all day long. So I came up with this quick and easy Semi-Homemade Tres Leche Cake recipe. I’ll share it with you too, K? Ok?
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Semi-Homemade Tres Leche Cake (Scroll down for a printable version.)
In a stand mixer or with a hand mixer in a medium bowl, mix all ingredients for about 2 minutes until light and fluffy. Pour into a 9×13 size cake pan that has been greased and floured. Bake at 325 degrees for about 30-40 minutes or until toothpick comes out clean when poked into center of cake. Let cool completely.
Then with a fork poke holes all over the top of the cake for the glaze to seep into.
Whisk together all ingredients and pour over the top of the cake.
Serve right from the refrigerator and enjoy!
- 1 box yellow cake mix
- 1/2 cup sour cream
- 1 box pudding mix (I used cheesecake)
- 2 eggs plus one egg yolk
- 1/2 cup vegetable oil
- 1 cup milk
- For the milk glaze:
- 1-14 oz can Sweetened condensed milk
- 1-12 oz can evaporated milk
- 1 cup half and half
- For the whipped cream topping:
- 2 cups whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla
- In a stand mixer or with a hand beater in a medium bowl, mix all ingredients for about 2 minutes until light and fluffy.
- Pour into a 9x13 size cake pan that has been greased and floured.
- Bake at 325 degrees for about 30-40 minutes or until toothpick comes out clean when poked into center of cake.
- Let cool completely.
- After the cake has cooled, use a fork poke holes all over the top of the cake for the glaze to seep into.
- Now for the glaze, whisk together the sweetened condensed milk, evaporated milk and half and half.
- Pour it over the cake making sure it's seeping into the holes you created with the fork.
- For the whipped topping, whip the 2 cups heavy cream with a whisk (preferably with a stand mixer or beater) until stiff peaks form.
- Add powdered sugar and vanilla to taste.
- Spread over top of cake and refrigerate for at least 5 hours or overnight.