TRES LECHES BUNNIES’ MINI CAKES

Tres Leches
  • Cook Time

  • 1 Star2 Stars3 Stars4 Stars5 Stars
    Loading...

    Average Rating

  • Ingredients
    1 box white cake mix (16.25 oz)
    1 ¼ cups water
    1/3 cup vegetable oil
    4 large EGGS
    1 ½ cups strawberries, chopped
    1 cup canned sweetened condensed milk
    1 cup canned fat free evaporated milk
    ¼ cup low fat milk
    For Topping
    1 cup heavy whipping cream
    1 ½ Tbsp. granulated sugar
    ½ tsp. vanilla extract
    12 sliced strawberries for garnish

    Yields: 12 servings

  • Nutritional Information

    Per serving: 1/12 of recipe

    Calories: 458

    Total fat: 24g
    Saturated fat: 9g
    Polyunsaturated fat: 7.7g
    Monounsaturated fat: 5.9g

    Cholesterol: 94mg
    Sodium: 336mg
    Carbohydrates: 52g
    Fiber: 1g
    Sugar: 37g
    Protein: 9g
    Vitamin A: 154mcg
    Vitamin D: 1mcg
    Folate: 22mcg
    Choline: 83mg
    Calcium: 209mg
    Iron: 2mg
    Potassium: 270mg

    This recipe is a good source of protein, vitamin A and choline.

Directions

  1. PREHEAT oven to 350° F. SPRAY twelve 4 oz. ramekins with nonstick cooking spray. SET aside.

  2. COMBINE cake mix, water, vegetable oil and eggs in a large bowl. WHISK to combine ingredients. FOLD in strawberries and pour mixture into prepared ramekins. BAKE for 20-22 minutes or until a toothpick inserted comes out clean. Let COOL completely.

  3. WHISK together condensed milk, evaporated milk and low fat milk in a medium bowl for the milk topping. POKE holes in the cakes thoroughly using a fork. SPOON 4 tablespoons of mixture over each cake. COVER with aluminum foil and REFRIGERATE for at least 2 hours to overnight to allow the liquid mixture to soak in.

  4. PLACE whipping cream, sugar and vanilla in the bowl of a stand mixer. WHIP until stiff peaks form. SPREAD evenly over top of the cake. GARNISH each cake with 1 sliced strawberry.

Insider Info

For cakes served outside of a ramekin, such as a muffin tin or mini cake pan:

  • Unmold mini cakes on a small shallow serving bowl or dish with a rim.
  • Poke holes in the mini cakes thoroughly using a fork. Spoon 4 tablespoons mixture over each mini cake. Loosely cover with aluminum foil and refrigerate for 2 hours to overnight to allow the liquid mixture to soak in.
  • Garnish with whipped cream and sliced strawberries