Quick Cuban Tres Leches

Name: Quick Cuban Tres Leches
Prep time: 10 min
Total time: 10 min
Yield: 10
Cuisine: Mexican
Ingredients: 2 pieces Frozen Pound Cake (2 Loaves of Sara Lee Frozen Pound Cake (left out and defrosted)); 1 can Sweetened Condensed Milk (1 can condensed milk (leche condensada)); 1 can Evaporated Milk (1 can evaporated milk (leche evaporada)); 1 cup Heavy Cream (1 cup heavy cream); 1 ½ cup Whole Milk (1 1/2 cup milk (whole works best but you can use 2%)); 1 tbsp Vanilla (1 tablespoon of vanilla extract); ¼ tsp Table Salt (1/4 teaspoon salt); 0 pieces Whipped Cream (Whip Cream of your choice (Yaya loved Cool Whip))

Quick Cuban Tres Leches - Dessert (Caribbean)

10 minMexican

Servings10

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Plan it in the app to put it on your week.

Vegetarian
Pescatarian
Egg Free

Steps

1Cut your Pound Cakes in half lengthwise and lay flat into a baking dish.
2Poke holes all over cake with a fork or tooth pick. Remember the more holes the better and easier the liquid can penetrate through.
3In a large bowl, whisk together your Leche Condensada, Leche Evaporada, Milk, Cream, Vanilla Extract and Salt.
4Save about 1 cup of the liquid in a separate cup. Then pour the remaining liquid all over the cake. Use a fork or spoon to submerge the cake into the liquid as much as you can.
5Cover and let sit in the refrigerator for at least 2 hours, but even better over night.
6When ready to serve cover the cake with Whip Cream and top with Strawberries or Cherries or anything you like.