Description
This holiday take on tres leches cake is made with a yellow cake mix enhanced with eggnog and warm spices, then soaked in a creamy milk mixture for a soft, rich texture.
Ingredients
Scale
- 1 (15.25-ounce) box yellow cake mix (I used Duncan Hines)
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 2 1/2 cups eggnog (divided)
- 1/2 cup canola oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 (14-ounce) can sweetened condensed milk
- 1/3 cup whole milk
- 1 (8-ounce) tub whipped topping, thawed (Cool Whip)
- nutmeg (for garnish)
Instructions
- Preheat oven to 350°F. Grease a 9×13-inch baking dish.
- In a large bowl, whisk together the cake mix, ground nutmeg, and ground cinnamon.
- Add 1 cup eggnog, canola oil, eggs, and vanilla extract. Beat with an electric mixer at medium speed for 1 minute until smooth.
- Pour the batter into the prepared pan and bake for 28 to 32 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely to room temperature.
- Use a fork to poke holes all over the cooled cake.
- In a bowl, whisk together the sweetened condensed milk, remaining 1 1/2 cups eggnog, and whole milk.
- Slowly pour the milk mixture evenly over the cake, letting it soak in.
- Cover and refrigerate for at least 2 hours, preferably overnight.
- Just before serving, spread whipped topping over the chilled cake and sprinkle with nutmeg.
Notes
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 347
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 70 mg