Cinnamon Apple Tres Leches With Whipped Cream and Berries

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Whipped cream and fresh strawberries make for a bright and delicious topping on this Cinnamon Apple Tres Leches cake. This is a great way to elevate a typical boxed cake mix recipe.

Cinnamon Apple Tres Leches With Whipped Cream and Berries


  • 2 boxes of Duncan Hines Tres Leches cake mix
  • 6 large eggs
  • 1 cup water
  • 2 apples, small diced
  • 4 tablespoons butter
  • 1 tablespoons ground cinnamon
  • 4 cans sweetened condensed milk
  • 2 cans evaporated milk
  • For the Whipped Cream/Topping:

  • 1 cup powdered sugar
  • 3 cup heavy cream
  • 2 teaspoons vanilla
  • 1½ teaspoons cinnamon
  • 20 California Giant strawberries, stems removed, thinly sliced and fanned out


      • Preheat oven to 350 degrees
      • Heat a large sauté pan over medium heat and melt 4 tablespoons butter. Add cinnamon, stir, and then add diced apples and sauté for 2½ minutes. Let cool slightly.
      • Use just the cake mix packet from the box, pour each packet into a large mixing bowl. Into the first bowl, whisk together with 3 eggs and ½ cup water for 1½ minutes until smooth (or can use an electric mixer on medium speed). Repeat with second bowl.
      • Spray 2 9x13 pans with nonstick spray and then lightly flour one, and line the other with parchment paper so that all sides are covered by one piece (the nonstick spray will help the parchment stick to the sides of the pan and make easier to handle).
      • Pour the two batters into a separate prepared pan and then divide and sprinkle cinnamon apples over top of batter.
      • Bake for 20 minutes or until a toothpick placed in the center of the cakes comes out clean.
      • Let cool completely.
      • Meanwhile, whisk together sweetened condensed milk and evaporated milk until well combined.
      • Beat together heavy cream, powdered sugar, vanilla, and cinnamon on medium speed until soft peaks form.
      • Cake #1 (without parchment paper): Using a skewer or tip of knife, poke small holes all over the cake and then slowly pour ½ of the milk mixture over top. Spread a thin layer of whipped cream over top and then shingle out sliced strawberries over top.
      • Cake #2: Carefully remove the one cake by grabbing the sides of the parchment paper and pulling it out of pan. Using both hands, gently place the second cake on top of the other. Using a skewer or tip of knife, poke small holes all over the cake and then slowly pour the other ½ of the milk mixture over top.
      • Let cake cool in refrigerator for 2 hours and soak up the liquid. After 2 hours, spoon any excess liquid back over top of the cake and then spread a thick layer of whipped cream on top. Have fun with your berries and make fun designs with fanned out strawberries over top of the whipped cream and then allow the cake to chill for another 2 hours. It’s even better if you let sit overnight!
      • *Simple version: Bake 2 boxes together in one deep 9x13 pan and then soak with full amount of milk mixture. Top with whipped cream and strawberries.

Follow your berries to the farm.

Locate the 16-Digit Trace code.​ Enter the trace back code from your berries to learn about where they were grown. Too bad we can’t deliver the fresh fragrance, too!