Bake the cake according to the instructions, but add to batter: 1 tsp. cinnamon and 1/2 tsp. of nutmeg

Bake the cake at 350 degrees F for 30-33 minutes in a 9x13 size baking dish (or just follow the back of the box for baking time)

For Coquito: in a blender add: Coco Lopez, sweetened condensed milk, evaporated milk, cinnamon, nutmeg, and white rum

Blend for just a minute to incorporate

As soon as the cake comes out of the oven while it is warm, poke holes in the cake using the handle of a wooden spoon. Do NOT poke holes all the way through the cake. Poke the holes 3/4 of the way through the cake

Pour the Coquito all over the cake then pop in the refrigerator for 1 hour

Let the cake cool in the refrigerator for about 1 hour before adding the whipped topping.

Whipped topping: In a bowl add 3 cups of heavy cream, 2 tbsp. of powdered sugar, & 1 tsp. of vanilla. Blend with an electric mixer until stiff peaks are formed and it looks like whipped cream! Then, add the marshmallow fluff and blend for another minute.

Smooth the whipped topping over the cake.

Sprinkle cinnamon all over the cake.

Keep refrigerated until you are ready to serve!