Ingredients<\/u>:<\/b>
\nFOR THE CAKE<\/b>
\nCooking spray
\n1 box white cake mix, plus ingredients called for on box<\/p>\n
FOR THE FILLING<\/b>
\n1 (14-oz.) can sweetened condensed milk
\n4 tbsp. melted butter
\n1\/2 c. packed brown sugar
\n1 tsp. cinnamon
\nPinch of kosher salt<\/p>\n
FOR THE FROSTING<\/b>
\n1\/2 c. heavy cream
\n1 (8-oz.) block cream cheese
\n4 tbsp. butter, softened
\n1 c. powdered sugar
\n1 tsp. pure vanilla extract
\nPinch of kosher salt<\/p>\n
Directions<\/u>:<\/b>
\nMake cake: Preheat oven to 350\u00b0. Grease a 9″-x-13″ baking pan with cooking spray. Prepare cake according to package directions. Pour batter into prepared pan and bake until a toothpick inserted in middle comes out clean, 20 minutes. Let cool.
\nMake filling: In a medium bowl, whisk together sweetened condensed milk, butter, brown sugar, cinnamon, and a pinch of salt.
\nMake frosting: In a large bowl using a hand mixer, beat heavy cream until stiff peaks form.
\nIn another large bowl, beat cream cheese and butter together until no lumps remain. Add powdered sugar and beat until smooth, then add in vanilla and a pinch of salt. Fold in whipped cream until just combined.
\nUsing the bottom of a wooden spoon, poke holes all over cake. Pour filling over and use a rubber spatula to push into holes. Frost with cream cheese frosting. Refrigerate 20 minutes before serving.<\/p>\n","protected":false},"excerpt":{"rendered":"
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