Cinnamon Roll Poke Cake Recipe

Introduction

Cinnamon Roll Poke Cake is a delightful twist on classic cinnamon rolls, transformed into a rich, moist cake with a luscious cream cheese frosting. This easy-to-make dessert combines warm cinnamon flavors with a sweet, creamy topping that’s perfect for family gatherings or casual treats.

Ingredients

• 1 box vanilla (white) cake mix (prepare as directed on the box)
• 5 tablespoons butter
• ½ cup light brown sugar (packed)
• 3 teaspoons ground cinnamon
• 2½ teaspoons clear vanilla extract
• 14 ounce can sweetened condensed milk
• 8 tablespoons butter (softened, ½ cup)
• 8 ounces cream cheese (softened)
• 2 teaspoons clear vanilla extract
• 2 teaspoons half and half
• 2½ cups powdered sugar

Instructions

1. Step 1: Preheat the oven to 350°F. Spray a 9 x 13 inch baking dish with baking spray.
2. Step 2: Prepare the cake mix as directed on the box. Note that white cake mixes may offer options for eggs; either whole eggs or egg whites work fine. Watch the cake closely as it often finishes baking a few minutes earlier than the box time. Once baked, allow the cake to cool until it is just slightly warm to the touch.
3. Step 3: Using the handle end of a silicone spoon or a wooden spatula, poke holes evenly across the cake about ½ inch apart.
4. Step 4: In a heat-safe bowl, combine 5 tablespoons butter, light brown sugar, ground cinnamon, 2½ teaspoons clear vanilla extract, and sweetened condensed milk. Whisk well until combined. Heat the mixture in the microwave for 1 minute, stir, then heat another minute and stir again. Continue heating in 30-second increments until all brown sugar clumps have dissolved.
5. Step 5: Carefully ladle the warm butter and cinnamon mixture evenly over the poked cake, allowing it to soak into the holes.
6. Step 6: In a mixing bowl, beat 8 tablespoons softened butter and cream cheese together on medium to medium-high speed until creamy. Scrape down the sides of the bowl as needed.
7. Step 7: Reduce mixer speed to low and add 2 teaspoons vanilla extract, 2 teaspoons half and half, and powdered sugar ½ cup at a time. Increase speed to medium and beat until the frosting is smooth.
8. Step 8: Spread all the cream cheese frosting evenly over the cake using a silicone spatula. Store any leftover frosting in an airtight container.

Tips & Variations

• Use a whole egg or just egg whites in the cake mix depending on your preference or dietary needs; both yield great results.
• If you prefer a stronger cinnamon flavor, increase the ground cinnamon by 1 teaspoon in the butter mixture.
• Add chopped pecans or walnuts on top of the frosting for extra crunch and flavor.
• For a lighter frosting, substitute half and half with milk or reduce powdered sugar slightly.

Storage

Store the cinnamon roll poke cake covered tightly in the refrigerator for up to 4 days. Before serving, you can let it sit at room temperature for 20 minutes to soften. Leftover frosting can also be refrigerated in an airtight container for up to one week.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a homemade vanilla cake instead of a box mix?

Yes, a homemade vanilla cake works well. Just be sure the cake is sturdy enough to hold the poked holes and soak up the cinnamon mixture.

What can I substitute for half and half in the frosting?

You can use whole milk or even cream if you want a richer frosting. For a lighter option, use skim milk or a dairy-free alternative like almond milk.

Cinnamon Roll Poke Cake Recipe

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★★★★★

4.5 from 104 reviews

• Author: Gabriel
• Total Time: 45 minutes
• Yield: 12 servings 1x

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Description

This Cinnamon Roll Poke Cake combines the ease of a boxed vanilla cake mix with the gooey richness of a cinnamon-infused sweetened condensed milk drizzle and a creamy cream cheese frosting. The cake is baked, then holes are poked into it to allow the buttery cinnamon sauce to seep in, creating a moist, flavorful dessert reminiscent of classic cinnamon rolls. Finished with a smooth, sweet frosting, this poke cake is perfect for any occasion and easy to make.

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Ingredients

Scale 1x2x3x

Cake

• 1 box vanilla (white) cake mix (prepare as directed on the box)

Cinnamon Sauce

• 5 tablespoons butter
• ½ cup light brown sugar, packed
• 3 teaspoons ground cinnamon
• 2½ teaspoons clear vanilla extract
• 14 ounce can sweetened condensed milk

Frosting

• 8 tablespoons butter, softened (½ cup)
• 8 ounces cream cheese, softened
• 2 teaspoons clear vanilla extract
• 2 teaspoons half and half
• 2½ cups powdered sugar

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Instructions

1. Preheat and prepare dish. Preheat your oven to 350°F and spray a 9 x 13 inch baking dish with baking spray to prevent the cake from sticking.
2. Prepare and bake cake. Prepare the vanilla cake mix according to the box instructions. You can use whole eggs or egg whites as per your preference. Bake the cake, keeping a close watch starting a few minutes before the box’s recommended time as it often bakes faster. Once baked, allow the cake to cool until it is still slightly warm to the touch.
3. Poke holes in the cake. Using the handle end of a silicone spoon or wooden spatula, poke holes evenly spaced about ½ inch apart all over the cake to prepare for the cinnamon sauce to seep in.
4. Make cinnamon sauce. In a heat-safe bowl, combine 5 tablespoons butter, light brown sugar, ground cinnamon, vanilla extract, and sweetened condensed milk. Whisk together. Microwave the mixture on high for 1 minute, stir, then microwave another minute and stir again. Continue heating in 30-second increments and stirring until all the brown sugar lumps have dissolved and the sauce is smooth.
5. Ladle sauce over cake. Carefully pour and spread the warm cinnamon sauce evenly over the entire cake, allowing it to seep into the holes.
6. Make cream cheese frosting. Using a stand or handheld mixer on medium to medium-high speed, cream together the softened butter and cream cheese until smooth. Scrape down the sides of the bowl as needed.
7. Add remaining frosting ingredients and mix. Reduce the mixer speed to low, then add vanilla extract, half and half, and powdered sugar ½ cup at a time. Increase speed back to medium and mix until the frosting is smooth and creamy.
8. Frost the cake. Spread all the prepared cream cheese frosting evenly over the top of the cake using a silicone spatula. Smooth the frosting for an even finish. Store any leftover frosting in an airtight container.

Notes

• You can adapt the egg usage in the cake mix according to dietary preferences or availability.
• Keep an eye on the cake while baking; it often finishes before the box instructions suggest.
• Be patient when heating the cinnamon sauce to ensure all brown sugar lumps dissolve completely.
• Use softened butter and cream cheese for the smoothest frosting texture.
• This cake keeps well refrigerated and can be stored covered in the fridge for up to 3 days.
• For extra cinnamon flavor, you may sprinkle additional cinnamon on top of the frosting before serving.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Cinnamon Roll Cake, Poke Cake, Vanilla Cake, Sweetened Condensed Milk Dessert, Cream Cheese Frosting, Easy Cake Recipe, Moist Cake