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Cinnamon Roll Poke Cake Recipe

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4.1 from 3 reviews

This Cinnamon Roll Poke Cake combines the ease of a boxed white cake mix with the delicious flavors of cinnamon, brown sugar, and creamy frosting, creating a moist, flavorful dessert reminiscent of classic cinnamon rolls. With a sweetened condensed milk glaze poured into poke holes, and a luscious cream cheese frosting on top, this cake is perfect for gatherings or any time you crave a comforting treat.

  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 15 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Cake

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

Butter Mixture

  • 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 ounce bar cream cheese (softened)
  • ½ cup butter (softened)
  • 2 teaspoons clear vanilla flavoring
  • 2 ½ cups powdered sugar
  • 2 teaspoons half and half

Instructions

  1. Preheat and prepare baking dish: Preheat your oven to 350°F (175°C) and spray a 9×13-inch baking dish with baking spray to prevent sticking.
  2. Prepare and bake cake: Make the vanilla cake according to the box instructions, using either whole eggs or egg whites, depending on your preference. Bake the cake, watching carefully as it tends to finish baking a few minutes earlier than the box suggests. Remove from oven and let the cake cool until it is just slightly warm to the touch.
  3. Poke holes in cake: Using the end handle of a silicone spoon or wooden spatula, poke holes about ½ inch apart evenly over the surface of the warm cake. This creates spaces for the glaze to seep in.
  4. Make butter mixture: In a heat-safe bowl, combine the 5 tablespoons butter, light brown sugar, ground cinnamon, vanilla extract, and sweetened condensed milk. Whisk until combined. Microwave on high for 1 minute, stir, then another minute and stir. Continue heating in 30-second increments, stirring well, until all brown sugar lumps are dissolved and the mixture is smooth.
  5. Pour butter mixture over cake: Slowly ladle the warm butter mixture evenly over the poke holes in the cake, allowing it to soak in.
  6. Make cream cheese frosting: Using a stand mixer or hand mixer on medium to medium-high speed, cream the softened butter and cream cheese together until smooth. Scrape down the sides of the bowl as needed.
  7. Add remaining frosting ingredients: Reduce mixer speed to low and add vanilla flavoring, half and half, and powdered sugar gradually (½ cup at a time). Then increase speed to medium and beat until the frosting is smooth and slightly fluffy.
  8. Frost the cake: Spread the cream cheese frosting evenly over the top of the cake using a silicone spatula or offset frosting knife. The cake can be served immediately or chilled for a thicker texture and enjoyed with ice cream if desired.

Notes

  • You can use either whole eggs or egg whites for the cake according to your preference.
  • Watch the cake closely while baking as boxed mixes can finish earlier than indicated.
  • Using the handle of a spatula to poke holes prevents tearing the cake surface.
  • Heating the butter mixture gradually ensures all sugar lumps dissolve for a smooth glaze.
  • This cake is delicious served warm or chilled with a scoop of vanilla ice cream.

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