If you’ve been following me for any amount of time, then you’ve probably heard me mention my buddy, Brandie, over at The Country Cook. And if you’ve been following Brandie for any amount of time, then you know about her affinity for poke cakes. Well, when I started brainstorming about how to put this recipe together for you and give it my own Southern Bite spin, I just knew it would be perfect as a poke cake. Well boy was I right! This cake is amazing. I just love the sweetness and texture of this cake. Tres Leches is Spanish for “3 milks.” It gets this name because it is traditionally soaked with 3 different types of milk to produce an extremely moist and delicious treat. I used the traditional sweetened condensed milk with half and half and then added regular milk via some coconut cream pudding to give it a poke cake element.
Many recipes I’ve seen only call for you to top the cake with berries or cherries, but the best Tres Leches Cake I’ve even had was topped with pineapple, strawberries, and kiwi, so that’s what I used on this one. You can really use whatever you want, I’d just suggest to only top the cake with fruit when you serve it as the fruit juices will cause the whipped cream to break down. Speaking of that whipped cream, if you’re in a pinch or want another time saver, you can use an 8-ounce container of frozen whipped topping that has been thawed instead. Y’all enjoy!