LAYERED LEMON TRES LECHES CAKE

Layered Lemon Tres Leches Cake image

Stir a package of JELL-O Gelatin into a box cake mix for this Layered Lemon Tres Leches Cake. Enjoy this milky lemon tres leches cake this weekend!

Provided by My Food and Family

Categories Home

Time 2h33m

Yield 16 servings

Number Of Ingredients 7

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Ingredients

1 pkg. (2-layer size) white cake mix
1 pkg. (3 oz.) JELL-O Lemon Flavor Gelatin
1 can (14 oz.) sweetened condensed milk
1 can (12 oz.) evaporated milk
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 cups thawed COOL WHIP Whipped Topping
1/4 cup lemon juice

Steps:

Heat oven to 350ºF.
Prepare cake batter and bake as directed on package for 2 (9-inch) round layers, blending dry gelatin mix into batter before pouring into prepared pans. Cool cakes completely in pans.
Pierce cakes with large fork at 1/4-inch intervals. Blend next 3 ingredients in blender until well blended; slowly pour over cakes.
Refrigerate 1 hour or until liquid is absorbed. (Liquid will be absorbed slowly by the cakes.)
Mix 1/2 cup COOL WHIP and lemon juice in medium bowl with whisk until blended; stir in remaining COOL WHIP. Stack cake layers on plate, filling and frosting with COOL WHIP mixture.

Nutrition Facts : Calories 320, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 20 mg, Sodium 300 mg, Carbohydrate 47 g, Fiber 0 g, Sugar 35 g, Protein 6 g