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Cinnamon Roll Poke Cake Recipe

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4.3 from 5 reviews

Indulge in this deliciously moist Cinnamon Roll Poke Cake, combining the ease of a boxed vanilla cake with a luscious cinnamon-sweetened condensed milk glaze and a creamy cream cheese frosting. Perfect for gatherings, it delivers all the cozy flavors of cinnamon rolls in an effortless sheet cake.

  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 15 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Cake

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

Cinnamon Glaze

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

Cream Cheese 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

  1. Preheat and Prepare: Preheat the oven to 350°F and spray a 9 x 13-inch baking dish with baking spray to prevent sticking.
  2. Make the Cake: Prepare the vanilla cake batter as directed on the cake mix box, using either whole eggs or egg whites according to personal preference. Pour the batter into the prepared dish and bake. Watch closely as these cakes tend to finish baking sooner than box instructions suggest. Once done, allow the cake to cool until it is just slightly warm to the touch.
  3. Poke Holes in Cake: Using the handle end of a silicone spoon or spatula, poke holes approximately ½ inch apart all over the surface of the warm cake to create space for the glaze to seep in.
  4. Prepare Cinnamon Glaze: In a microwave-safe bowl, whisk together butter, light brown sugar, ground cinnamon, vanilla extract, and sweetened condensed milk until combined. Heat in the microwave on high for 1 minute, stir, then heat another minute and stir. Continue heating in 30-second increments, stirring each time until the mixture is smooth with no brown sugar clumps.
  5. Pour Glaze Over Cake: Carefully ladle the warm cinnamon glaze evenly over the cake, allowing it to soak through the poked holes for maximum flavor and moisture.
  6. Make the Cream Cheese Frosting: Using a stand or handheld mixer, beat the softened butter and cream cheese together on medium to medium-high speed until creamy. Scrape down the bowl as needed.
  7. Add Remaining Frosting Ingredients: Lower the mixer speed to low and add vanilla extract, half and half, and powdered sugar gradually, about ½ cup at a time. After all ingredients are added, increase the mixer speed to medium and beat until the frosting is smooth and creamy.
  8. Frost the Cake: Spoon the cream cheese frosting over the glazed cake and spread evenly using a silicone spatula. Store any leftover frosting in an airtight container for future use.

Notes

  • Keep an eye on the cake during baking, as it often finishes before the time recommended on the box.
  • Using the handle end of a spoon to poke holes ensures even glaze absorption without damaging the cake structure.
  • The glaze should be warm when pouring to seep into the holes properly.
  • Allow the cake to cool slightly before poking holes to avoid breaking the cake but while still warm to absorb the glaze well.
  • Leftover frosting can be refrigerated and used on other desserts or toast.

Find it online: https://allcookedup.com/cinnamon-roll-poke-cake-recipe-2/