Ingredients:

  • 15.25 oz high-quality yellow cake mix
  • 4 large eggs
  • 0.5 cup unsalted butter, melted and cooled
  • 1 cup whole milk
  • 1 tsp vanilla extract
  • 14 oz sweetened condensed milk
  • 12 oz evaporated milk
  • 0.5 cup heavy whipping cream
  • 0.25 tsp kosher salt
  • 2 cups cold heavy whipping cream
  • 0.33 cup powdered sugar
  • 1 tsp ground cinnamon

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
  2. In a large bowl, combine cake mix, 4 eggs, melted butter, and 1 cup whole milk. Beat on medium speed for 2 minutes until smooth.
  3. Pour batter into the dish and bake for 28-32 minutes until a toothpick comes out clean and the top is mahogany-colored.
  4. Cool cake in the pan for 10 minutes. Use a fork or bamboo skewer to poke holes across the entire surface, 1/2 inch apart, reaching the bottom of the pan.
  5. Whisk together sweetened condensed milk, evaporated milk, 1/2 cup heavy cream, and salt. Slowly pour the mixture over the warm cake.
  6. Chill the cake for at least 4 hours to allow full saturation. The cake can be prepared up to 24 hours in advance and stored in the refrigerator.
  7. Whip 2 cups cold heavy cream with powdered sugar until stiff peaks form. Spread over the chilled cake and dust with cinnamon before serving.