1. Preheat oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper and lightly grease.

2. In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, cream butter and sugar until light and fluffy (3-4 minutes).

3. Add eggs one at a time, then vanilla extract. Don’t overmix once flour is added to keep cake tender.

4. Add flour mixture in three parts, alternating with milk in two parts. Begin and end with flour mixture. Mix just until combined.

5. Pour batter into prepared pan and bake for 25-30 minutes, or until toothpick inserted in center comes out clean. Cool completely.

6. While cake cools, whisk together sweetened condensed milk, evaporated milk, heavy cream, vanilla, and rum if using.

7. Cut cooled cake into squares that fit your serving cups or glasses. Place one piece in each cup.

8. Slowly pour about ¼ cup of milk mixture over each cake piece. Pour gradually to allow proper absorption.

9. Refrigerate for at least 2 hours, preferably 4-6 hours or overnight for full absorption.

10. Just before serving, whip heavy cream with powdered sugar and vanilla until soft peaks form.

11. Top each cup with whipped cream and dust lightly with cinnamon before serving.