Tres Leches Cake

1 box French Vanilla cake mix.
1 cup water
1/3 cup vegetable oil
3 eggs
1 tsp rum extract… I like to extract it from a bottle of good rum.
1 can Carnation evaporated milk
1 can Eagle Brand condensed milk
1 pint heavy whipping cream
1 tsp vanilla extract

Combine cake mix, water, oil eggs and rum. Mix thoroughly. I like to do this in a baggie before hand and store in a cooler until ready to cook.
Preheat a 12” Dutch oven w/8-10 charcoal briquettes under the oven and 16-18 on top. Spray inside of oven with Pam Butter Flavored. Pour in mixture and bake until done. Rotate ¼ turn the oven on the coals and the lid on the oven every 15 or 20 minutes until done, about an hour. Cake is done when a toothpick inserted near the center will come out clean. Let cake cool for at least an hour in a refrigerator or cooler. While the cake cools prepare the three milks. Combine last four ingredients. When cake has completely cooled cut holes in top of cake and pour milk mixture over cake sprinkle with cinnamon and garnish with whipped cream. This is easy to eat. As with all desserts in Texas add Blue Bell to taste.