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“Cut a little time and effort off by starting with a cake mix. Adding a few extras to the mix makes this cake fantastic! Goes well with fresh fruit.”

Ingredients Nutrition


  1. In a medium bowl, mix together cake mix, sour cream, pudding mix, eggs, oil and milk. Beat for about 2 minutes or until light and fluffy.
  2. Pour into a 13x9 pan that has been lightly greased and floured.
  3. Bake at 325 for 30-40 minutes. (Check with a toothpick).
  4. Let cool slightly, but while still warm, use a fork to poke holes all over the top of the cake.
  5. While cake is cooling, whisk together the sweetened condensed milk, evaporated milk and 1 c heavy whipping cream. Then pour this over the slightly cooled cake.
  6. Whip the other 2 cups of whipping cream until peaks form. Add in confectioners sugar and vanilla and beat well. Spread over the cake and refridgerate at least 4 hours. (Keep leftovers refrigerated as well.).
  7. Cut into squares and sprinkle with a little cinnamon for garnish if desired.

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