Up the ante of your favorite cake with Tres Leches Rum Cake. Sour cream, a splash of rum and nutmeg make this Tres Leches Rum Cake a super-moist dessert.
What You Need
Original recipe yields 16 servings
1 pkg. (2-layer size) yellow cake mix
1 cup water
1/2 cup dark rum, divided
1/3 cup oil
2 tsp. ground nutmeg, divided
1 can (14 oz.) sweetened condensed milk
1 can (12 oz.) evaporated milk
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 cup thawed COOL WHIP Whipped Topping
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Please use alcohol responsibly.
Let's Make It
Heat oven to 350ºF.
Beat cake mix, water, 6 Tbsp. rum, oil, eggs and 1 tsp. nutmeg with mixer 2 min. Pour into 13x9-inch pan sprayed with cooking spray. Bake 30 min. or until toothpick inserted in center comes out clean. Cool 10 min.
Pierce cake with large fork at 1/2-inch intervals.
Blend milks, sour cream, remaining rum and remaining nutmeg in blender until well blended. Pour over cake; let stand until milk mixture is absorbed, re-piercing cake with fork as needed. Refrigerate 1 hour. Frost with COOL WHIP.
Please Drink Responsibly
Substitute 1 Tbsp. rum extract for the rum, adding 2 tsp. to the cake batter and remaining 1 tsp. to the sour cream mixture.
Since this festive cake serves 16, it makes the perfect dessert to serve a crowd at your next party or family gathering.
Sprinkle additional nutmeg over cake just before serving.
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 43g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.