Prepare the whipped cream. Place whipping cream in a medium bowl. Whip on high speed until soft peaks form. Add the powdered sugar one tablespoon at a time and whip until stiff.
Spread whipped cream over the cake. Dust the cake lightly with ground cinnamon, optional. Serve. Store cake, covered, in the refrigerator for up to four days.
Cake Mix Note: Use Whole Eggs
Most white cake mixes call for egg whites. Replace the egg white called for with whole eggs. For example, if the mix calls for four egg whites, use four whole eggs.