Tres Leches Rum Cake

By barbaran

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

Details

Servings 16
Preparation time 25mins
Cooking time 130mins
Adapted from kraftrecipes.com

Preparation

Step 1

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 2 Tbsp. rum and remaining 1 tsp. 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.