Light Tres Leches Cake

I wanted to make a Tres Leches Cake for a Mexican themed potluck. I know that all the people who will eat it want lighter fare, so I made this adaptation.

Ingredients:

1 (15.25 ounce) yellow cake mix with pudding in the mix
2 teaspoons vanilla, divided
2 cups 1% or 2% milk
1 (14 ounce) can fat free sweetened condensed milk
1 (12 ounce) can fat free evaporated milk
1 (8 ounce) container of fat free or low fat whipped topping (or fat free or light whipped cream)
1 teaspoon cinnamon (optional)

Directions: Prepare cake in a 13 by 9 pan according to package directions, but adding 1 teaspoon of vanilla to the mix. Put the milk, condensed milk, and evaporated milk in a saucepan and heat over medium while stirring until the milk sauce is completely mixed together and warm. Drop to low heat and add the remaining teaspoon of vanilla.

While the cake is warm, poke holes in it with a skewer or chopstick. Pour the warm sauce slowly and evenly over the cake, allowing it to seep into the holes. Let sit at room temperature for one hour and then spread the topping over. Sprinkle the cinnamon over the top (if using) and refrigerate. Remove the cake from the refrigerator 15 minutes before you are ready to serve, unless you like a really cold cake.