Averie Cooks

-1 Preheat oven to 350F, line a pan with foil for easier cleanup, spray with cooking spray; set aside.
-1 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.
-1 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.
-1 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.
-1 Slowly and evenly drizzle the sweetened condensed milk over the surface of the cake, allowing it to seep into the holes.
-1 Evenly spread the whipped topping over the surface of the cake, cover, and refrigerate until chilled, about 3 hours.
-1 Evenly sprinkle with cinnamon to garnish the cake before serving. Cake will keep airtight in the fridge for 5 to 7 days.