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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
Ladle sauce over cake. Carefully pour and spread the warm cinnamon sauce evenly over the entire cake, allowing it to seep into the holes.
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.
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.
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