I had dreams of grandeur while preparing to make Tres Leches for my work “Cinco De Mayo” pot luck. I did the research. I had mentally prepared to separate egg whites from their yolks. I was ready to beat egg whites into stiff peaks. I was going to make the best damn Tres Leches anyone had ever tasted.
But then I got stuck in really bad rush hour traffic, got home late, realized I need to go to the grocery store before I could make dinner. I had a toddler saying “mom, mom, MOM” in increasing volume while begging for snacks that I knew would inevitably ruin his appetite for dinner.
And so in about the length of time it took Oliver Jack to get through his 3rd chorus of “mom, mom MOOOOOOOM” I let go of my dreams of grandeur and got real. It was not going to happen. But I couldn’t show up to work empty handed. While throwing a handful of Pirate Booty in my little crooners direction, I googled “tres leches + pound cake” just to make sure it was a viable substitution. All while contemplating whether Pirate Booty counted as a vegetable?!
With very little encouragement I was running out the door to the store.
Easiest Tres Leches Cake
2 Loafs pound cake
14 ounce can sweetened condensed milk
12 ounce can evaporated milk
1/4 cup heavy cream
10 ounce container of Truwhip or whipped topping
12 maraschino cherries
Cut each pound cake loaf in half lengthwise. Place bottom of each loaf in transportable container or lipped serving dish. Using fork, poke holes throughout layer of cake. Combine sweetened condensed milk, evaporated milk, and heavy cream in an easy to pour container. Then pour half of milk mixture over prepared pound cake. Place top layer of pound cake loafs on top and poke holes throughout layer with a fork. Pour the remaining milk mixture over top being sure to get the corners and edges. If there seems to be a lot of the milk mixture pooling in the bottom you don’t have to use all of the milk mixture.
Refrigerate for at least an hour or overnight. Top with whipped topping and maraschino cherries.
I was surprised with how well this turned out and I have since made this recipe 5 times. The correlation between how easy it is and it’s deliciousness is totally bonkers. Nothing this easy should taste this good. I hope you enjoy!