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Bunnies’ Tres Leches Mini Cakes

Prep Time: 18 minutes

Cook Time: 40 minutes

Total Time: 58 minutes

Servings: 12

Whip up adorable Tres Leches Mini Cakes for Easter using this simple recipe, starring cake and strawberries – one of our fave couples! Add a fun twist with Easter Bunny ears made from strawberries, and delight your guests with this charming treat!



Step 1

Preheat oven to 350° F. Spray twelve 4 oz. ramekins with nonstick cooking spray and set aside.

Step 2

Combine cake mix, water, vegetable oil and eggs in a large bowl. Whisk to combine ingredients. Fold in 1.5 cups chopped strawberries and pour mixture into prepared ramekins. Bake for 20-22 minutes or until a toothpick inserted comes out clean. Let cool completely.

Step 3

Whisk together condensed milk, evaporated milk and low fat milk in a medium bowl for the milk topping. POKE holes in the cakes thoroughly using a fork. Spoon 4 tablespoons of mixture over each cake. Cover with aluminum foil and refrigerate for at least 2 hours to overnight to allow the liquid mixture to soak in.

Step 4

Place whipping cream, sugar and vanilla in the bowl of a stand mixer or use a hand mixer. Whip until stiff peaks form. Spread evenly over top of the cake. Garnish each cake with 1 sliced strawberry in the shape of bunny ears.

Cook's Notes

For cakes served outside of a ramekin, such as a muffin tin or mini cake pan: Unmold mini cakes on a small shallow serving bowl or dish with a rim. Poke holes in the mini cakes thoroughly using a fork. Spoon 4 tablespoons mixture over each mini cake. Loosely cover with aluminum foil and refrigerate for 2 hours to overnight to allow the liquid mixture to soak in.

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