Tres Leche Cake

Heather McDaniel-Adair


This is my personal variation of the Premium Tres Leche Cake I got from Betty Crocker. I didn't have everything on hand that I needed, but wanted to try my first tres leche cake so badly, I couldn't wait. I used coconut milk and Splenda instead of the sweetened condensed milk, and cream cheese frosting instead of the vanilla that was called for. My husband doesn't much care for sweets, but he raved over this recipe! You could add to and tweak this recipe anyway u'd like. (ie., by adding chocolate, fruits, or a glaze instead of a frosting) Please, enjoy!

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10 Min


30 Min


1 box
yellow cake mix
1 1/4 c
1 Tbsp
olive oil, extra virgin
2 tsp
4 large
1 can(s)
coconut milk
1 c
whole or evaporated milk
1 c
whipping cream
10 pkg
splenda (more or less, to taste)
1 jar(s)
whipped cream cheese frosting

Directions Step-By-Step

Preheat oven to 350 degrees. Grease the bottom and sides of a glass 13x9. I used butter flavored Pam, but u can also use regular stick butter.
Beat together cake mix, water, oil, eggs, and vanilla in a large mixing bowl w/ an electric blender. Low for 30 seconds, medium for 2 minutes. Pour into greased pan. Bake as directed and let stand 5 minutes before poking holes 1/2in apart over entire cake w/ fork.
In another bowl, whisk together milks and Splenda. Gently, and evenly, pour over the entire cake. Cover and place in fridge for 1hr, or until milk fully absorbs. (Mine took an hr and 20 min) Frost and serve! If their are leftovers, store covered in the fridge.

About this Recipe