Banana Pudding Cheesecake Tres Leches

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PREP TIME: 120 MIN

BAKE TIME: 0 MIN

TOTAL TIME: 120 MIN

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Ingredients

Cake

• 1 Box Duncan Hines Classic White Cake Mix
• 1/2 Cup All Purpose Flour
• 1/4 Tsp Baking Powder
• 1/8 Tsp Salt
• 1 Cup Milk
• 1/2 Cup Granulated Sugar
• 1/4 Cup Brown Sugar
• 1/2 Cup Melted Butter
• 3 Eggs
• 1/2 Tbsp Vanilla

Milk Blend

• 3 Cups Whole Milk
• 1 Can Evaporated Milk
• 2 Cans Condensed Milk
• 1 Tsp Vanilla
• Pinch of Cinnamon

  Cheesecake Topping

  • 6oz Cream Cheese
  • 1 1/4 Cup Heavy Whipping Cream
  • 1/3 Cup + 1 Tbsp Granulated Sugar
  • 1 Tsp Vanilla

    Crust

    • 2 1/3 Cups Nilla Cookie Crumbs
    • 10 Tbsp Unsalted Melted Butter
    • 2 Tbsp Sugar

      Banana Pudding

      • Box of Banana Pudding
      • 1/2 Tsp Vanilla
      • Pinch of Cinnamon

This cake is hands on one of the best tres leches to exist and it is so easy!

Instructions

1. This makes 18 Cupcake Cups. Make sure all of your wet ingredients are room temp so everything comes together beautifully.
2. Cake will be made in a 3.5" disposable cupcake cups. Prepare cups with non stick spray.
3. Preheat oven to 350F
4. Begin by making the crust. On a bowl add the nilla crumbs, sugar and melted butter and mix until combined. It will be a wet crumbly mixture.
5. Add 2 Tbsp to the greased cupcake cups and press down with a spoon.
6. Place the crust prepared cups to the sides and begin to make the cake.
7. In a bowl add all of the wet ingredients milk, butter, sugars, eggs and vanilla and mix until combined.
8. Sift the dry ingredients and add to the wet ingredient mixture and mix until combined.
9. Pour batter using a traditional ice cream scoop adding one scoop to the cupcake cups and bake for 18-20 mins minutes or until a toothpick inserted in the center comes out clean.
10. Allow the cupcake cups to cool completely.
11. While the cupcakes cool make the banana pudding by following the instructions on the box and adding the vanilla and cinnamon. Cover and refrigerate you will be using this after the tres leches sets and you are ready to assemble the cupcakes.
12. Once the cake has cooled in a bowl add all of the milks for the milk blend and mix until combined.
13. Using a fork poke holes all over the top of the cupcakes.
14. Pour milk over the cupcakes allowing them to absorb the milk before repouring and pouring milk until they are filled to the top and you can visibly see the milk but it's not overflowing. Cover and refrigerate for 4-6 hours or overnight.
15. Once the cakes have set make the cheesecake filling.
16. In a separate bowl add the heavy whipping cream, cream cheese, sugar and vanilla.
17. Using a hand mixer on low speed begin to mix until it begins to thicken.
18. Once it begins to thicken bring speed up to high and mix until you have stiff peaks.
19. Place 1 1/2 Tbsp of banana pudding on top of the cupcakes spreading it evenly around the top.
20. Cut small pieces of bananas and add some pieces on top of the banana pudding.
21. Using a 1M piping tip and pipe on top of the banana pudding.
22. Garnish with nilla wafers and a sliced banana.
23. Keep refrigerated and enjoy!

TIPS

1. Cake can be stored for 3-4 days to stay the freshest.
2. Share your pics with me on social media! #sweetmelibakery