Gluten Free Tres Leches Cake

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A delicious gluten free cake for Cinco de Mayo!


  • 1 box Hodgson Mill Gluten Free Yellow Cake Mix
  • 1/2 cup butter, softened
  • 2 large eggs
  • 1 cup buttermilk
  • 1 tsp. vanilla extract
  • 1/2 tsp. almond extract
  • freshly cut pineapple and mango
  • 1 6.8 oz can of sweetened condensed milk
  • 1 cup milk
  • 1 cup heavy cream
  • 1 cup coconut cream
  • 1 Tbsp. honey
  • 1 tsp. vanilla extract


Preheat the oven to 350° F. Mix the cake mix as directed on the back of the box. Bake for 18-22 minutes, until a toothpick comes out clean when inserted into the center of the cake. While the cake is baking, whisk the sweetened condensed milk, milk, and heavy cream together in a bowl and set aside. When the cake is done baking, remove from oven and immediately take a fork and poke the entire surface. Pour almost all (about three fourths) of the tres leches Mixture over the cake. Don’t worry if the cake seems submerged in tres leches, it will soak in as it sits. Once all the tres leches cream has soaked in, add a little more to the top for good measure. Allow the cake to cool completely. While the cake is cooling, beat the coconut cream, honey, and vanilla extract until stiff peaks form. Once the cake is cooled, spread the coconut whipped cream frosting liberally on the cake and top with mango and pineapple. Leftover cake should be stored in the refrigerator.

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