Step 1

Preheat oven to 350 degrees F. Spray a 9×13” pan with non-stick cooking spray and set aside.

Step 2

In the bowl of a stand mixer fitted with the paddle attachment (or with a hand mixer in a large bowl), beat together the cake mix, pudding mix, sour cream, oil, eggs, and vanilla and almond extracts for 2 minutes on medium speed.

Step 3

Pour the batter into the prepared pan and bake for 30-40 minutes (or until a pick inserted into the center comes out clean). Allow to cool for about 20 minutes, then, use a bamboo skewer to poke several holes in the cake. Set aside.

Step 4

In a medium bowl, whisk together the evaporated milk, sweetened condensed milk, and 3/4 cup of whipping cream. Evenly pour the mixture over the cake. Cover and place the cake in the refrigerator until ready to serve.

Step 5

When ready to serve, toss the sliced fruit with the lime juice and set aside. Beat the remaining 1 1/4 cup of whipping cream until medium peaks form. Gently fold in the caramel syrup. Top individual slices of cake with the caramel whipped cream and fruit slices.

Step 6

If you want or need to make the whipped cream ahead of time, definitely make this stabilized whipped cream.