Quick Tres Leches Cups are a no-bake version of the classic Mexican dessert, made by soaking crumbled pound cake in a mixture of whole, evaporated, and condensed milk, then serving in cups with whipped cream and cherries. They deliver all the creamy, soggy texture of traditional tres leches cake without the baking effort.
Check what you already have. We'll leave it off your shopping list.
CookOS may earn a commission from Instacart orders.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
In a bowl place the whole, evaporate, and condensed milk. Add the vanilla and mix well.
Soak the crumbed pound cake wth the 3 leches mix. Mix evenly.
Scoop the mix into little cups like ice cream. Top it with whipped cream, cinnamon, and cherries. You can eat it right away or you can put it in the fridge for two hours until chilled.
Cover and refrigerate for up to 24 hours; add whipped cream, cinnamon, and cherries just before serving to maintain texture and freshness.
Yes. After scooping into cups, refrigerate for up to 2 hours before topping with whipped cream, cinnamon, and cherries. Add toppings just before serving to keep them fresh.
Store-bought pound cake from any brand works. Homemade pound cake, sponge cake, or even angel food cake are suitable alternatives.
The three-milk blend (whole, evaporated, condensed) is essential to the flavor and texture. Substituting all three is not recommended; however, you may use 2% milk for whole milk if needed.
Best consumed within 24 hours of assembly. The pound cake will continue absorbing milk and become softer over time.
You could substitute the three milks with non-dairy alternatives (coconut, almond, or oat milk), but the classic tres leches flavor and texture will be altered.
