Triple the lime for triple the flavor with our Tres Leches Lime Cake! When tres leches cake meets a lime-palooza, you get our tasty Tres Leches Lime Cake.
What You Need
Original recipe yields 16 servings
1 pkg. (2-layer size) white cake mix
1 pkg. (3 oz.) JELL-O Lime Flavor Gelatin
1 tsp. zest and 1/4 cup juice from 1 large lime, divided
1 can (14 oz.) sweetened condensed milk
1 can (12 oz.) evaporated milk
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 cups thawed COOL WHIP Whipped Topping, divided
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Let's Make It
Heat oven to 350ºF.
Prepare cake batter and bake as directed on package for 13x9-inch cake, blending dry gelatin mix and 1/2 tsp. lime zest into batter before pouring into prepared pan. Cool cake completely in pan.
Pierce cake with large fork at 1/4-inch intervals. Blend milks and sour cream in blender until blended; pour slowly over cake.
Refrigerate 1 hour or until liquid is absorbed. (Liquid will be absorbed slowly by the cake.)
Whisk 1/2 cup COOL WHIP, lime juice and remaining zest in medium bowl until blended; stir in remaining COOL WHIP. Spread onto cake just before serving.
Prepare using COOL WHIP LITE Whipped Topping.
To add milk mixture to cake with less mess, pour milk mixture into clean plastic bottle with narrow squirt tip. Insert tip of bottle into hole in cake before gently squeezing milk mixture into hole. Continue across cake.
How to Store
Keep frosted cake refrigerated.
How to Serve Cake
Cut cake and place on dessert plate that has a rim as some of the cake's milk mixture will run out of the cake as it stands.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 47g
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.