Cake 1 box Yellow Cake Mix 1 cup All-Purpose Flour 1 cup Granulated Sugar 1 tsp Salt 1 small box Vanilla Instant Pudding Mix 1/2 tsp Cinnamon *optional 4 large Eggs 1 cup Sour Cream 1/2 cup Oil 1 cup Milk 1 tsp Vanilla Extract Frosting 1 quart Heavy Whipping Cream 1 small box Vanilla Instant Pudding Mix 1 cup Reserved Tres Leches Syrup 1 tsp Vanilla Extract 1 pint Fresh Strawberries Tres Leches Syrup 1 can 12oz Evaporated Milk 1 can 14oz Condensed Milk 1 cup Heavy Whipping Cream 1 splash Vanilla Extract
Preheat your oven to 350 degrees F.
Cut some parchment paper into circles that can fit at the bottom of your 8 inch cake pans.
Spray cake pans with non-stick cooking spray and lay the parchment circles inside.
Spray again with cooking spray and set aside.
In an extra large mixing bowl whisk together the cake mix, flour, sugar, salt, and pudding mix. Add in the cinnamon if using.
In another mixing bowl blend together the eggs, sour cream, oil, water, and vanilla.
Add your wet ingredients to the dry ones and mix until well combined and no flour streaks remain.
Divide the batter evenly between your three cake pans and spread the batter to level it out nicely.
Bake in the oven for 25-30 minutes or until a toothpick can be inserted into the center and come out clean.
Once the cakes have finished baking allow them to cool in the cake pans for about 10 minutes before flipping over onto a cooling rack while warm, poke the tops with a toothpick several times and spoon the Tres Leches Syrup over the top.
Prepare the syrup by mixing all of the ingredients together in a bowl with a whisk until smooth. Reserve 1 cup of the liquid in a small bowl.
Spoon the syrup onto the cakes and use the back of the spoon to press the liquid into the cake as you go along. You will need to repeat the syrup over the top of the cakes a few times to get them nice and moist.
Combine the vanilla pudding mix with your reserved Tres Leches syrup. Whisk together until well blended and allow to sit for a few minutes to set.
In a large mixing bowl beat the heavy whipping cream with 1 teaspoon of vanilla extract until stiff peaks form.
Add in the pudding mixture and continue to beat for about 15-20 seconds until the mixture has been fully incorporated. You should still have stiff peaks forming.
Place some frosting into a pastry bag or Ziploc baggie with a corner snipped off.
Frost the tops of two of the cakes with frosting and add some sliced strawberries on top. Apply another thin layer of frosting over the top of the berries.
Frost the outside of the cake as desired and garnish with fresh strawberries and fruits. Sprinkle with cinnamon along the sides if desired.
Stack the cakes and then chill the cake in the fridge for 30 minutes to set. Keep unused frosting in a covered bowl in fridge.