1/4 cup Greek yogurt (I used 2% Greek yogurt, sour cream may be substituted)
2 teaspoons cinnamon, plus more for garnishing
2 teaspoons vanilla extract
one 14-ounce can sweetened condensed milk
one 8-ounce container whipped topping, thawed (I used lite)
INSTRUCTIONS
Preheat oven to 350F, line a pan with foil for easier cleanup, spray with cooking spray; set aside.
To a large bowl, add the cake mix, eggs, water, oil, Greek yogurt, cinnamon, vanilla, and beat with a handheld electric mixer on high power for about 4 minutes, or until blended; stop and scrape down the sides of the bowl as necessary.
Turn batter out into prepared pan and bake for 20 to 25 minutes, or until cake is set, and a toothpick inserted in the center comes out clean or with a few moist crumbs. Allow cake to cool in the pan for about 30 minutes.
Using the blunt end of a wooden spoon, evenly poke holes over the surface of the cake, poking nearly all the way to the bottom of the cake. I did not count, but I poked the cake in about 50 places.
Slowly and evenly drizzle the sweetened condensed milk over the surface of the cake, allowing it to seep into the holes.
Evenly spread the whipped topping over the surface of the cake, cover, and refrigerate until chilled, about 3 hours.
Evenly sprinkle with cinnamon to garnish the cake before serving. Cake will keep airtight in the fridge for 5 to 7 days.
