Gluten-Free Tres Leches Cake

Cook both cake mixes together in a 13×9 pan according to the directions on the box. (The mix will call for the eggs, vanilla, and butter included in the recipe.) Turn cake out onto a rimmed platter and allow to cool.

Combine condensed milk, evaporated milk, and 1/2 cup heavy cream in a bowl with a spout or a pitcher. When cake is cool, pierce the surface with a fork several times.
Slowly drizzle all but about 1 cup of the milk mixture—try to get as much around the edges of the cake as you can. Allow the cake to absorb the milk mixture for 30 minutes.

Whip 1 pint heavy cream with 3 tablespoons of sugar until thick and spreadable. Spread over the surface of the cake. Cut into squares and serve each piece with a cherry on top.