Easy, pleasy! Should really be called cinco de leche cake for the purists.
Two boxes of Betty Crocker's GF yellow cake mix, follow the directions on the box, (ignore the fact that it's two sticks of butter and six eggs--this cake is not low cal.)
Pour into a greased full-sized bundt pan. Bake as recommended 40-50 minutes or until a tester in the center of cake comes out clean.
Wait ten minutes, tip out and cover lightly until cooled. Then poke holes all over the cake with a bamboo skewer (or a chopstick if you are not going to William Sonoma any time soon.)
Mix a half can of sweetened condensed milk, a half cup evaporated milk, and a half cup of half-n-half. Pour into the holes and over the cooled cake. Refrigerate 'til time to serve.
Prepare 1 cup heavy whipping cream as directed on container, add 1/4 cup powdered sugar and 1/2 tsp vanilla. Serve on cake slices.
Or, use Cool Whip if you are not a purist. (Not technically a leche, so rethink it as quattro),
I drizzled carmel on top made by boiling an unopened can of sweetened condensed milk (the cinco leche) in a water bath for two hours, tipping it over every 45 minutes, but that's really overkill. Don't you think?
Eat it 'til you weight five pounds more because there was too much dessert at the party on Friday night, so you didn't serve it. Then you took it to Arkansas for the next party today, but you still had leftovers, so you are stuck.
Wonder if it freezes?
Oh, never mind.