TRES LECHES RUM CAKE

Tres Leches Rum Cake image

Up the ante of your favorite cake with Tres Leches Rum Cake. Sour cream, a splash of rum and nutmeg make this Tres Leches Rum Cake a super-moist dessert.

Provided by My Food and Family

Categories Dairy

Time 2h10m

Yield 16 servings

Number Of Ingredients 10

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Ingredients

1 pkg. (2-layer size) yellow cake mix
1 cup water
1/2 cup dark rum, divided
1/3 cup oil
3 eggs
2 tsp. ground nutmeg, divided
1 can (14 oz.) sweetened condensed milk
1 can (12 oz.) evaporated milk
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 cup thawed COOL WHIP Whipped Topping

Steps:

Heat oven to 350ºF.
Beat cake mix, water, 6 Tbsp. rum, oil, eggs and 1 tsp. nutmeg with mixer 2 min. Pour into 13x9-inch pan sprayed with cooking spray. Bake 30 min. or until toothpick inserted in center comes out clean. Cool 10 min.
Pierce cake with large fork at 1/2-inch intervals.
Blend milks, sour cream, remaining rum and remaining nutmeg in blender until well blended. Pour over cake; let stand until milk mixture is absorbed, re-piercing cake with fork as needed. Refrigerate 1 hour. Frost with COOL WHIP.

Nutrition Facts : Calories 350, Fat 15 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 55 mg, Sodium 290 mg, Carbohydrate 43 g, Fiber 0 g, Sugar 34 g, Protein 6 g