Tres Leche Cake

This cake was so incredibly delicious!

Tres Leche Cake

1 pkg. yellow butter-flavored cake mix

2 eggs

1/2 cup water (or substitute coconut milk)

4 oz. cream cheese, softened

4 oz. (1/2 cup) sour cream

1/3 cup melted butter, room temperature

1 tsp butter-rum flavoring

3 tsp vanilla extract, divided

3 Tbs. rum flavoring (optional), divided

1 can (14 oz) sweetened condensed milk

1 can (5 oz) evaporated milk

1 cup whipping cream (do not whip)

pinch of salt

whipped cream for topping

toasted coconut

Preheat oven to 350 degrees.

In the bowl of a standing mixer (or a large bowl if you're mixing by hand), add cake mix, eggs, and water (or coconut milk). Mix on low speed for 30 seconds.

Add softened cream cheese, sour cream, melted butter, butter rum flavoring, 1 tsp vanilla and 2 Tbs. rum flavoring. Mix on medium speed for 1-2 minutes, until blended well.

Pour batter into a 9x13-inch cake pan. Bake for 20-25 minutes, or until toothpick tests clean.

Let cake cool for 15 minutes while you make the "syrup" that will soak into the cooled cake.

In a bowl, whisk together the condensed milk, evaporated milk, 1 cup whipping cream, 1 tsp vanilla, pinch of salt and 1 Tbs. rum flavoring (optional).

With a fork or small skewer, poke lots of holes in the cooled cake, and then slowly pour the milk mixture over the entire cake. The mixture may not soak in immediately and may flow to the sides and bottom of the cake, but tilt the pan around to help distribute the milk mixture.

Cover cake with plastic wrap and chill for 3-4 hours or overnight.

Top with whipped cream and toasted coconut.

Tamra served this with a few sliced strawberries as well. I highly recommend this cake!