Enjoy milky Raspberry Tres Leches Cake that has the fruity flavor you love! This extremely moist Raspberry Tres Leches Cake is a great choice for parties!
What You Need
Original recipe yields 16 servings
1 pkg. (2-layer size) white cake mix
1 can (14 oz.) sweetened condensed milk
1 can (12 oz.) evaporated milk
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 pkg. (3 oz.) JELL-O Raspberry Flavor Gelatin
1 cup thawed COOL WHIP Whipped Topping
1 cup fresh raspberries
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Let's Make It
Prepare cake batter and bake in 13x9-inch pan as directed on package. Cool 10 min. Pierce cake with large fork at 1/2-inch intervals.
Blend milks, sour cream and dry gelatin mix in blender until well blended. Pour over cake; let stand until milk mixture is completely absorbed, re-piercing cake if necessary. Refrigerate 1 hour.
Frost cake with COOL WHIP. Top with raspberries just before serving.
Prepare cake batter and bake as directed on package for 24 paper-lined cupcakes. Cool 10 min. in pan. Remove to wire racks; cool completely. Return cupcakes to pan; pierce tops with fork. Prepare milk mixture as directed; spoon over cupcakes. Refrigerate 1 hour. Continue as directed. Makes 24 servings.
Prepare using JELL-O Strawberry Flavor Gelatin, and garnishing frosted cake with small fresh strawberries instead of the raspberries.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 46g
Dietary Fibers 1g
* 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.