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Skinny Tres Leches Cake

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By Betty Crocker Kitchens
Updated Sep 3, 2020
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62% less fat • 62% less sat fat • 20% fewer calories than the original recipe. This classic is still soaked in three milks, just healthier milks.

Skinny Tres Leches Cake

  • Prep Time 15 min
  • Total 1 hr 55 min
  • Servings 15
  • Ingredients 11
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Ingredients

  • 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
  • 1 1/4 cups water
  • 1 tablespoon canola oil
  • 2 teaspoons vanilla
  • 2 whole eggs
  • 3 egg whites
  • 1 can (14 oz) fat-free sweetened condensed milk (not evaporated)
  • 1 can (12 oz) evaporated fat-free milk
  • 1/2 cup fat-free (skim) milk or fat-free half-and-half
  • 1 container (8 oz) Cool Whip lite frozen whipped topping or Cool Whip fat-free frozen whipped topping, thawed
  • Sliced fresh strawberries, if desired

Instructions

  • Step 
    1
    Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with cooking spray.
  • Step 
    2
    In large bowl, beat cake mix, water, oil, vanilla, whole eggs and egg whites with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
  • Step 
    3
    Bake 29 to 35 minutes or until edges are golden brown and toothpick inserted in center comes out clean. Let stand 5 minutes. Poke top of hot cake all over with fork or wooden skewer, wiping fork occasionally to reduce sticking.
  • Step 
    4
    In medium bowl, stir condensed milk, evaporated milk and skim milk until blended. Slowly pour evenly over top of cake. Cover; refrigerate about 1 hour or until mixture is absorbed into cake.
  • Step 
    5
    Spread whipped topping over cake. Refrigerate until serving time. Garnish with strawberries. Store in refrigerator.

Nutrition

Nutrition Facts are not available for this recipe

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