Preheat Oven to 350°F. Grease a 9x13 cake pan.
In large mixing bowl, Add dry cake mix, coffee creamer, milk, oil, and eggs. Beat with mixer until smooth. **IF YOU DON'T HAVE COFFEE CREAMER, YOU CAN SUBSTITUTE MILK, MAKING IT A TOTAL OF ONE CUP**
Pour batter into cake pan and bake for 20-25 minutes, or until toothpick comes out with a few crumbs near center.
Allow cake to cool for about 10 minutes.
While cake is cooling, melt butter in a bowl in the microwave
Add brown sugar to melted butter and whisk to combine
Microwave butter and sugar for about 30-40 seconds, until sugar is dissolved.
Add sweetened condensed milk and cinnamon to the butter mixture and mix until well combined.
Poke holes in the warm cake with the end of a wooden spoon or something similar.
Pour mixture over cake
Place cake in refrigerator for 2-3 hours while it cools and soaks up the mixture
To make the icing, cream the butter
Add 1 3/4 cup of powdered sugar and mix until smooth
Add the whipping cream and vanilla and mix until combined
Add remaining 1/4 cup of powdered sugar and mix for 3-4 minutes, until light and fluffy. I used my electric hand mixer.
Ice cake and top with sprinkled ground cinnamon if you would like. Store cake in the refrigerator.
