Easiest Tres Leches Cake

This recipe is a remake of the original, but… we won’t tell your abuela if you don’t! It’s best if made a day ahead of your feast and kept in the refrigerator overnight.

Ingredients

• 1 box white cake mix 
• 3-4 eggs 
• Vegetable oil (or can substitute melted butter) 
• 1 (14 oz can) sweetened condensed milk 
• 1 cup whipping cream 
• 1 cup milk 
• 1 teaspoon vanilla extract 
• 1 cup whipping cream or ready-made whipped cream 
• 4 tablespoons powdered sugar 
• Ground cinnamon (optional) 

Directions

• Heat oven to 350°F. Grease the bottom and sides of a 13×9-inch pan with butter or nonstick cooking spray. 
• Prepare cake mix as directed, but replace the egg whites called for with whole eggs. Bake as directed until the cake is golden brown. Allow cake to cool completely. 
• Poke the top of the cooled cake every 1/2 inch with long-tined fork or the handle of a wooden spoon.
• Combine the sweetened condensed milk, whipping cream, milk, and vanilla extract in a large bowl. Stir well, and pour the mixture over the cake. Allow cake to sit for 10 minutes. Cover and refrigerate overnight. 
• (If you do not have ready-made whipped cream), place whipping cream in a medium bowl. Whip on high speed until soft peaks form. Add the powdered sugar one tablespoon at a time and whip until stiff.
• Spread the whipped cream mixture along the top of the cake.