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.