• Preheat oven to 350 degrees F. Grease 9×13 pan.
• Add flour and baking powder to a small bowl, stir, set aside.
• Using an electric mixer, beat butter and sugar until light and fluffy.
• To the cream mixture, add eggs one at a time, incorporating well before adding each egg; beat in vanilla extract.
• Slowly add the flour and baking soda to the cream mixture, 2 tablespoons at a time, until thoroughly combined.
• Pour batter into prepared pan.
• Bake at 350 degrees F for 22-28 minutes.
• Remove cake from oven and poke several holes throughout using a fork or skewer. Allow cake to cool completely.
• In a small mixing bowl stir together the whole, condensed, and evaporated milks. Pour over the top of the cooled cake and place in the refrigerator.

Caramel Cheesecake Layer:

• Using an electric mixer beat together cream cheese, caramel and sugar until creamy.
• Stir in one container of whipped topping until thoroughly combined.
• Spread mixture evenly over the chilled cake.
• Spread one container of whipped topping evenly over the cheesecake layer.
• Refrigerate for at least one hour.
• (optional) Lightly sprinkle cinnamon over the top layer. Serve with fresh sliced strawberries.