Ingredients:

  • 1 box (15.25 oz) high-quality yellow cake mix
  • 4 large eggs, room temperature
  • 0.5 cup whole milk
  • 0.5 cup unsalted butter, melted and cooled
  • 1 tsp pure Mexican vanilla extract
  • 1 can (14 oz) sweetened condensed milk
  • 1 can (12 oz) evaporated milk
  • 1 cup heavy cream
  • 1 tbsp dark rum (optional)
  • 2 cups cold heavy whipping cream
  • 0.25 cup powdered sugar
  • 1 tsp vanilla bean paste
  • 1 tsp ground cinnamon

Instructions:

  1. Preheat your oven to 350°F and grease a 9x13 inch baking dish.
  2. Combine the cake mix, 4 eggs, 0.5 cup milk, 0.5 cup butter, and 1 tsp Mexican vanilla.
  3. Pour into the pan and bake for 30 minutes until a toothpick comes out clean and the top is golden.
  4. While the cake bakes, whisk together the condensed milk, evaporated milk, 1 cup heavy cream, and rum.
  5. While the cake is still warm, use your skewer to poke holes every half inch until the cake looks like a honeycomb.
  6. Slowly pour the milk mixture over the warm cake. Start at the edges and work your way in.
  7. Let the cake sit at room temperature for 30 minutes, then cover and refrigerate for at least 4 hours (overnight is better).
  8. Beat 2 cups cold heavy cream, powdered sugar, and vanilla bean paste until stiff, velvety peaks form.
  9. Spread the cream over the chilled cake and dust with 1 tsp ground cinnamon.