Tres Leches Cake with Whipped Cream and Berries

4		large eggs
1  cup		White Sugar - Granulated
2/3  cup		Unsalted Butter
1  teaspoon		Vanilla Extract
1-1/4  cups		Whole Milk
1-1/3  cups		Gold Medal All-Purpose Flour
1  teaspoon		Low Sodium Baking Powder
1/4  teaspoon		Table Salt
5  ounces		ShopRite Evaporated Milk
5  ounces		Carnation Sweetened Condensed Milk
1  teaspoon		Bacardi Superior Rum
1/2  cup		Heavy Whipping Cream - Whipped
1  tablespoon		Sugar - Powdered, Unsifted
10  ounces		Frozen Mixed Berries

Tip: Click on the ingredient links to learn the nutritional information for all the Tres Leches Cake with Whipped Cream and Berries ingredients. The serving size for any ingredient in Tres Leches Cake with Whipped Cream and Berries may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Preheat the oven to 350 degrees F. Grease an 8-inch square baking pan with vegetable oil and line the bottom with parchment paper.

Make the cake: Beat the eggs and sugar in a large bowl with a mixer until pale and slightly thick, about 6 minutes. Slowly beat in the melted butter, then beat in the vanilla and 1/4 cup whole milk.

Whisk the flour, baking powder and salt in a bowl. Sift the flour mixture over the egg mixture, then gently fold together with a rubber spatula to make a thick batter. Transfer the batter to the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, about 30 minutes. Run a knife along the edges to release the cake from the pan.

Meanwhile, whisk the remaining 2 cups whole milk, the evaporated milk, condensed milk and rum in a bowl. Pierce the warm cake all over with a fork, then pour the milk mixture gradually and evenly on top, letting the cake absorb the liquid until all is used. Cover and refrigerate at least 1 hour or overnight.

Before serving, make the topping: beat the heavy cream and the remaining 1 tablespoon sugar with a mixer until soft peaks form. Slice the cake; top each piece with the whipped cream and sprinkle with cinnamon. Serve the mango topping on the side.