Why You’ll Love This Recipe
Cinnamon Roll Poke Cake is a warm, gooey, and incredibly indulgent dessert that combines the best parts of a cinnamon roll with the soft, moist texture of a poke cake. Loaded with cinnamon sugar flavor and topped with creamy glaze or frosting, this easy-to-make cake is perfect for holidays, brunches, or whenever you’re craving a comforting sweet treat.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
vanilla or white cake mixingredients called for on cake box (usually eggs, oil, and water)brown sugarground cinnamonsweetened condensed milkvanilla extractcream cheese (softened)butter (softened)powdered sugarmilk
directions
Prepare and bake the cake according to the package instructions in a 9×13-inch pan. Let it cool slightly.
While the cake is still warm, use the handle of a wooden spoon to poke holes all over the top.
In a bowl, mix sweetened condensed milk, vanilla extract, brown sugar, and cinnamon. Stir until smooth.
Pour the mixture evenly over the cake, making sure it fills the holes.
Let the cake sit and absorb the filling while you prepare the frosting.
For the cream cheese frosting, beat softened cream cheese and butter until creamy.
Add powdered sugar and milk, beating until smooth and spreadable.
Spread the frosting over the cooled cake.
Optional: sprinkle extra cinnamon sugar on top or drizzle with icing for a cinnamon roll finish.
Refrigerate until ready to serve.
Servings and timing
This recipe serves 12–15 people.Preparation time: 15 minutesBaking time: 30 minutesCooling and assembling time: 45 minutesTotal time: approximately 1 hour and 30 minutes
Variations
Use a spice cake mix for an extra cinnamon kick.
Add chopped pecans or walnuts for a crunchy twist.
Drizzle with maple glaze for a breakfast-style flavor.
Top with whipped cream or a scoop of vanilla ice cream for serving.
Use store-bought cream cheese frosting if you’re short on time.
storage/reheating
Store in the refrigerator, covered, for up to 5 days.Best served chilled or at room temperature.To reheat a slice, microwave for 15–20 seconds for a gooey texture.
FAQs
What is a poke cake?
It’s a cake with holes poked in it after baking so it can soak up delicious fillings or sauces.
Can I use homemade cake instead of a mix?
Yes, a basic vanilla or white cake recipe will work just fine.
Does it have to be refrigerated?
Yes, especially with cream cheese frosting.
Can I make it in advance?
Absolutely—it actually tastes better the next day after the filling has soaked in.
What can I use instead of condensed milk?
You can try a mix of milk and powdered sugar, but sweetened condensed milk gives the best texture and richness.
Can I freeze Cinnamon Roll Poke Cake?
Yes, freeze unfrosted. Add frosting after thawing for the freshest flavor.
Can I skip the frosting?
Yes, or use a simple glaze of powdered sugar and milk instead.
Is this too sweet?
It’s rich and sweet like a cinnamon roll—perfect for dessert lovers!
What pan works best?
A 9×13-inch pan is ideal for even soaking and slicing.
Can I serve it warm?
Yes! Warm slices have that classic cinnamon roll feel.
Conclusion
Cinnamon Roll Poke Cake is a heavenly dessert that transforms the classic flavors of a cinnamon roll into a soft, moist cake that’s soaked in sweet cinnamon goodness. Whether for brunch, birthdays, or a cozy night in, this easy-to-make treat is sure to become a family favorite. Serve it chilled or warm—either way, it’s irresistible!
Print
Cinnamon Roll Poke Cake
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Cinnamon Roll Poke Cake is an ultra-moist, cinnamon-swirled cake filled with a sweet, buttery glaze and topped with a luscious cream cheese frosting. Every bite tastes like the center of a cinnamon roll! It’s quick to make with a box mix base and perfect for feeding a crowd.
Ingredients
For the Cake:
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1 box vanilla or white cake mix (plus ingredients called for on the box)
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1 tablespoon ground cinnamon
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1/2 cup brown sugar, packed
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4 tablespoons melted butter
For the Glaze (to pour into holes):
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1 (14 oz) can sweetened condensed milk
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1 teaspoon vanilla extract
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Optional: extra 1-2 tablespoons melted butter
For the Cream Cheese Frosting:
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4 oz cream cheese, softened
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2 tablespoons butter, softened
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1 1/2 cups powdered sugar
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1 teaspoon vanilla extract
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2-3 tablespoons milk (to desired consistency)
Instructions
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Bake the cake:
Prepare cake mix according to package instructions. Pour into a greased 9×13-inch baking dish. In a small bowl, mix brown sugar, cinnamon, and melted butter. Drop spoonfuls over the batter and swirl with a knife. Bake according to package directions (usually 25–30 minutes at 350°F). -
Poke holes:
While the cake is still warm, use the end of a wooden spoon or straw to poke holes all over the top. -
Make the glaze:
Mix sweetened condensed milk and vanilla (and optional butter). Pour evenly over the cake, letting it soak into the holes. Let the cake cool completely. -
Make the frosting:
Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and enough milk to create a spreadable frosting. -
Frost the cake:
Spread the cream cheese frosting over the cooled cake. Sprinkle with a little cinnamon or drizzle with icing for decoration, if desired.
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Chill or serve immediately – it’s delicious either way!
Notes
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For extra cinnamon roll flavor, add a pinch of nutmeg or drizzle caramel over the top.
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Want a shortcut frosting? Mix store-bought cream cheese frosting with a splash of milk to make it spread more easily.
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Great served warm or cold.
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