Russian Pudding Tres Leches Cake
A twist on the traditional Mexican Tres Leches cake, using Russian-style pudding for a rich and creamy dessert.
Ingredients
- ●1 1/2 cups Russian Pudding
- ●1 1/2 cups all-purpose flour
- ●2 teaspoons baking powder
- ●1 teaspoon salt
- ●1/2 cup unsalted butter, softened
- ●1 cup granulated sugar
- ●3 large eggs
- ●1 cup evaporated milk
- ●1 cup sweetened condensed milk
- ●1 teaspoon vanilla extract
Instructions
- 1
Preheat the oven to 350°F (180°C).
- 2
Grease a 9x13-inch baking dish.
- 3
In a medium bowl, whisk together the flour, baking powder, and salt.
- 4
In a large bowl, use an electric mixer to beat the butter and sugar until light and fluffy.
- 5
Beat in the eggs one at a time.
- 6
With the mixer on low speed, gradually add the flour mixture to the wet ingredients and mix until just combined.
- 7
Pour in the pudding, milk, and vanilla extract, and mix until smooth.
- 8
Pour the batter into the prepared baking dish and smooth the top.
- 9
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- 10
Remove from the oven and let cool for 10 minutes.
- 11
Poke holes all over the top of the cake with a skewer or fork.
- 12
Pour the evaporated milk, condensed milk, and pudding mixture evenly over the top of the cake.
- 13
Cover the cake with plastic wrap and refrigerate for at least 2 hours or overnight.