Cake Mix, Signature Perfectly Moist Tres Leches Cake

YOU WILL NEED:

FOR THE CAKE

1/2 cup Water

3 Large Eggs

FOR THE MILK SYRUP 

3 Cups Milk

DO NOT EAT RAW BATTER.

STEP 1 PREP

PREHEAT oven to 350°F.

SPRAY bottom and sides of 13x19-inch pan with PAM® Baking Spray.

STEP 2 MIX

BLEND cake mix, water and eggs in a large bowl on low speed until moistened (about 30 seconds).

BEAT at medium speed for 1 minute.

POUR into pan.

STEP 3 BAKE

BAKE on rack in center of oven for 18 to 20 minutes. Cake is done when toothpick inserted in center comes out clean.

COOL in pan on wire rack for 10 minutes.

POKE holes in cake with fork, 1/2-inch apart. Leave cake in the pan.

STEP 4 BLEND

BLEND contents from small packet and 3 cups milk in small bowl with wire whisk until completely dissolved and well blended.

STEP 5 POUR

POUR milk syrup over top of cake in pan slowly. Cover and REFRIGERATE at least 2 hours.

FROST cooled cake(s) with Duncan Hines® Whipped White Frosting.

KEEP REFRIGERATED UNTIL READY TO SERVE. 

PROMPTLY REFRIGERATE REMAINING BAKED CAKE. 

HIGH ALTITUDE (OVER 3,500 FT): PREHEAT OVEN TO 350°F. STIR 1/4 CUP FLOUR INTO MIX. MIX AS DIRECTED ABOVE. BAKE IN 13 X 9-INCH PAN 18-20 MINUTES.

PREP: 10 Min

INGREDIENTS:

1-1/2 cups heavy whipping cream

2 tablespoons granulated sugar

Fresh Fruit

DIRECTIONS:

BLEND heavy cream and sugar together in medium bowl with an electric mixer on low speed. Beat on high speed until light and fluffy and holds soft peaks, 3 to 5 minutes.

SPREAD topping evenly on top of cake and garnish with fresh fruit, if desired.