Me too! I guess I'm gonna have to try them....But, people are telling me that that kind of cake is really wet! And I'm wondering how it would hold up stacking and decorating?
I have never tried the 3 leches mix but I have made the other one and it is really delicious. It is really wet and definetly not good for stacking. I just put a condensed milk can,14 oz. plus a 12 oz. evaporated milk and when I don't have the mexican cream, I just add like 4 to 6 oz. of whole milk, in the blender, oh , and I add a tsp. of vanilla also, blend it and poke your favorite flavor cake with a fork and slowly with a spoon or a syrenge pour the mix. Cover your cake board with foil and pour it slowly so it has time to soak. I have used the regular vanilla cake and the butterpecan cake mix and added pecan pieces to the mix then the 3 leches and it is delicioso! I made one last saturday, then I used bettercream frosting, it tastes like coolwhip, then added strawberry glaze with sliced strawberries. It looked like this one but square.
http://cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1298687
Hope this helps.
I actually have a very delicious Tres Leches cake recipe that calls for torting and stacking. I don't think I'd do too many layers, but mine turned out nice and tall, then it is frosted/decorated with a boiled frosting. I'd be glad to give out the recipe. As an added bonus, it freezes extremely well, even with the frosting!
Yes Please! I'd love it too!
And, Eldag0615....Thats a beautiful cake, So....you baked the cake first, poke the holes and THEN pour these milks on it? This happens AFTER you've baked your cake? (I'm lost on these directions.... sorry.)
I would think it would be soggy as all get out.... 
Sweetcakes23, I just got back from the store. First you bake a regular cake. I have used the white cake mix, the yellow mix, and my favorite for this, the butterpecan, I bake it according to the instructions, just add pecan pieces to the mix. When is done, and completely cold, you poke it with a fork all over, every single space, then you prepare the mix, like I said, I mix it in the blender, then sloooowwwwwly pour it on top of the cake, til is completely soaked. Sometimes some liquid comes out from the bottom sides, just clean it up , maybe your pouring too fast. Then I place it in the fridge in the mean time I prepare the frosting, take it out and decorate it, some times I add pecan pieces or almonds to the side of the finished decorated cake. Some times instead of fruit I decorate with flowers, etc. Some people bakes the cake on those aluminium disposable pans and leave it there and decorate it there. If you have any more questions please just ask or pm me. Hope this helps.
When in a rush I use a yellow cake mix. Bake as directed, cool completely, poke full of holes and drizzle all of the mixture of 1 can dime brand milk, 1 can evaporated milk, 1 cup heavy cream and (here's the good part) RUM to taste. After the liquid has soaked in I top with more cream, whipped to stiff peaks (and again a little rum added for good measure). I bake and deliver in the pan it was baked in......Always a hit!
I have used the cake mix tres leches many times. I dont really care for it, the mix dose not call for oil si it is kida dry, kinda like a sponge cake...
I make the mix, pour it over the cooled cake, I leave the cake in the pan it was baked in, then I like to top mine with swirls of buttercream, one swirl for each slice, on top of that I put a pineapple chunk and a cherry. The family loves it!
I forgot to say, the cake itself is kinda dry, like a sponge cake. The powdered mix is ok but not sweet enough for me, thats why I add the buttercream swirls.
You would have to give it to them on something with an edge... Maybe you could find a tray or something at the Dollar Tree. They have cute stuff like that. They have lots of hard plastic clear ones, some have etching and designs to look like crystal. They are very sturdy and for a dollar!
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