Ingredients
- 1 yellow cake mix (with pudding) baked as directed in 13 by 9-inch pan
For topping mixture:
- 1 can evaporated milk
- 1 can sweetened condensed milk
- 1 pint heavy whipping cream
- 1/2 cup rum (or to taste)
To finish:
- Whipped cream, to cover cake
- 5 ounces sweetened coconut
Directions
Poke holes in the cake with a fork all over. Pour topping mixture over cake. Let mixture absorb completely in refrigerator.
Cover with whipped cream or cool whip and sprinkle sweetened coconut over top of cake.
OPTIONAL: Add macadamia nuts, cherries and/or pineapple.
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By KHDENMARK
Cape Coral, FL
on October 16, 2012
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I have made this a couple of times, delicious. The entire family loves. Easy as well.
By mizzmelissab_12...
hotchkiss, 44
on April 27, 2011
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I made this cake and played with it a little bit I used pillsbury white cake which worked out great it has pudding in it, a 12oz can of evaporated milk, a 14oz can of condensed milk, 1/2 cup heavy cream and 1/2cup of coconut rum the cake soaked up the liquid without being to wet, I then wipped heavy cream for the topping. I think it really needs all 3 milks being its name is tres leches! I give it four stars because it did take a little tweeking>
By jackielyn8
Alexandria, VA
on January 30, 2011
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First off, I agree with the other reviewers - there is WAY too much liquid for the cake to absorb. I actually cut out the evaporated milk all together (rather than having 2 half-containers left of milk varieties I never use, and the amount of liquid was perfect. Definitely don't skip the sweetened condensed milk since that gives the cake its ooey gooeyness! The real complaint is that the cake TASTED like a boxed cake. Yes, I know, I DID use a boxed cake, but I was hoping adding everything would change that. Unfortunately it didn't. If the cake is for a special occasion I recommend using Alton Brown's tres leches cake recipe. However, keep the rum from this one :
Read all 53 reviews