Gingerbread Tres Leches Cake – heaven in a pan! This cake is AMAZING! Seriously one of the best cakes I’ve ever made. Gingerbread cake soaked in sweetened condensed milk, evaporated milk, and half-and-half and topped with fresh whipped cream and crushed gingersnaps. SO good! Super simple to make and everyone raves about it. A must for your holiday celebration!
Prepare cake mix according to package directions. Bake in a greased and floured 9x13 pan according to package directions.
Mix together sweetened condensed milk, evaporated milk and half and half.
Remove cake from oven. Poke holes in warm cake and slowly pour milk mixture over cake. Cool cake completely. Cover and refrigerate overnight.
When ready to serve, whip together heavy cream, powdered sugar, and vanilla extract. Whip at high speed for 1-2 minutes. Spread whipped cream over cake and top with crushed gingersnap cookies and cherries.
Notes:
You will want to make this cake a day in advance. The cake needs time to absorb all the milk.
I used Betty Crocker Gingerbread Cake & Cookie Mix.
I use a chopstick, straw, or spoon handle to poke holes in the cake.
You can substitute a tub of Cool Whip for the fresh whipped cream if you prefer.
Does Gingerbread Tres Leches Cake need to be refrigerated? Yes. Store the leftover cake covered in the refrigerator.