For the Cake:

• Cooking spray

• 1 box white cake mix, plus ingredients called for on the box

For the Filling:

• 1 (14-oz) can sweetened condensed milk

• 4 tablespoons melted butter

• ½ cup packed brown sugar

• 1 teaspoon cinnamon

• Pinch of kosher salt

For the Frosting:

• ½ cup heavy cream

• 1 (8-oz) block cream cheese, softened

• 4 tablespoons butter, softened

• 1 cup powdered sugar

• 1 teaspoon pure vanilla extract

• Pinch of kosher salt

• Prepare cake mix according to package instructions. Spray a 9×13-inch pan with cooking spray and bake the cake as directed.

• While cake is warm, use the handle of a wooden spoon to poke holes evenly all over the cake.

• In a bowl, whisk together sweetened condensed milk, melted butter, brown sugar, cinnamon, and salt until smooth.

• Pour the filling evenly over the poked cake holes, letting it seep in. Refrigerate while preparing frosting.

• For the frosting, whip heavy cream until stiff peaks form.

• In a separate bowl, beat cream cheese, softened butter, powdered sugar, vanilla extract, and salt until smooth.

• Gently fold whipped cream into cream cheese mixture until fully combined.

• Spread frosting evenly over the cooled cake. Refrigerate for at least 2 hours before serving for best results.