For Cake

• Preheat oven to 350 degrees F. Spray a 9x13” pan with non-stick cooking spray and set aside.
• 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.
• 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 10 minutes, then use a bamboo skewer to poke lots of holes, close together, in the cake. You can't poke too many holes, do lots!
• In a medium bowl, whisk together the evaporated milk, sweetened condensed milk, and 3/4 cup of whipping cream. Use a ladel to slowly and evenly pour milk mixture over the cake. It's important to be patient to make sure the whole cake gets evenly saturated, so I like to carefully pour and soak. Cover and place the cake in the refrigerator until ready to serve, 2-3 hours minimum, and up to a day ahead of time.
• When ready to serve, toss the sliced fruit with the lime juice (if desired) and set aside. Beat the remaining 1 1/4 cup of whipping cream until medium-stiff peaks form. Gently fold in the caramel syrup. Top individual slices of cake with the caramel whipped cream and fruit slices.