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Signature Tres Leches Cake Mix

When you bake a cake it's likely a special treat for the special people in your life. You care enough to take the time to bake a cake, so make it the moistest, most delicious cake you can. Make it Duncan Hines®.

Signature Tres Leches Cake Mix
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  • Directions
  • Nutrition Facts
  • Ingredients
  • High Altitude Baking

You Will Need

  • For Milk Syrup:
  • 3½ Cups Milk
  • For Cake:
  • ½ Cup Water
  • 3 Large Eggs

Pan Size / Bake Time

Baking Instructions

  1. PREHEAT oven to 350°F for metal or glass pan, 325°F for dark or coated pan. GREASE sides and bottom of 13 x 9 pan with shortening or oil spray. FLOUR lightly.
  2. BLEND cake mix, water and eggs in large bowl at low speed until moistened (about 30 seconds). BEAT at medium speed for 1 minute. POUR batter into a prepared cake pan.
  3. BAKE for 18-20 minutes. Add 3-5 minutes to bake time for dark or coated pans. Cake is done when toothpick inserted in center comes out clean. COOL in pan on wire rack for 10 minutes. POKE holes in cake with fork, 1/2-inch part. Leave cake in pan..
  4. BLEND contents from small packet and 3 1/2 cups milk in small bowl with wire whisk until completely dissolved and well blended.
  5. POUR milk syrup over top of cake slowly. Cover and REFRIGERATE at least 2 hours. Frost before serving. KEEP REFRIGERATED UNTIL READY TO SERVE. PROMPTLY REFRIGERATE UNUSED BAKED CAKE.

Nutrition Facts

Serving Size: 1/12 package (34g/about 2 Tbsp cake mix and 1 Tbsp syrup mix) (34g)
Servings per Container: 12

Amount Per Serving

Variation: Mix % DV Baked % DV
Calories: 140 210
Calories from Fat 25 60
Total Fat: 3g 5% 7g 11%
Saturated Fat 1g 5% 3g 15%
Trans Fat 0.5g 0.5g
Polyunsaturated Fat 0g 0.5g
Monounsaturated Fat 1g 2g
Cholesterol: 0mg 0% 80mg 27%
Sodium: 180mg 8% 230mg 10%
Total Carbohydrate: 28g 9% 30g 10%
Dietary Fiber 0g 0% 0g 0%
Sugars 17g 20g
Protein: 1g 6g
Vitamin A: 0% 4%
Vitamin C: 0% 0%
Calcium: 6% 15%
Iron: 4% 6%
Niacin: None None
Riboflavin: None None
Folic Acid: None None
Thiamin: None None


Sugar, Enriched Bleached Wheat Flour (Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Vegetable Oil Shortening (Partially Hydrogenated Soybean And Cottonseed Oils, Propylene Glycol Mono- And Diesters Of Fats, Mono- And Diglycerides, Polyglycerol Esters Of Fatty Acids, Soy Lecithin), Emulsifier (Partially Hydrogenated Soybean Oil, Maltodextrin, Sodium Caseinate [Milk], Dipotassium Phosphate, Polysorbate 60, Monoglycerides, Propylene Glycol Mono- And Diesters Of Fats And Fatty Acids, Mono- And Diglycerides, Soy Lecithin, Bht And Citric Acid To Protect Flavor), Modified Food Starch, Whey, Nonfat Dry Milk. Contains 2% Or Less Of: Leavening (Sodium Bicarbonate, Sodium Aluminum Phosphate, Dicalcium Phosphate, Monocalcium Phosphate), Wheat Starch, Salt, Dextrose, Maltodextrin, Natural And Artificial Flavors [Milk], Mixed Triglycerides, Preservatives (Sodium Benzoate), Cellulose Gum, Lactose, Modified Cornstarch, Dextrin, Xanthan Gum, Triethyl Citrate, Acetic Acid, Colored With (Yellow 5 Lake, Red 40 Lake).

CONTAINS Wheat, Milk, Soy

Manufactured on equipment that also processes tree nuts.

High Altitude Baking

High Altitude Directions: Preheat oven to 350°F. Stir 1/4 cup flour into mix. Mix as directed above at 350°F. 13x9-inch pan 18-20 min.

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