Cinnamon Roll Poke Cake is a decadent dessert that combines the soft, fluffy texture of cake with the rich, sweet flavors of a classic cinnamon roll. This easy-to-make treat is perfect for brunch, holiday gatherings, or simply satisfying a sweet craving.
Why You’ll Love This Recipe
- Easy to Make: Uses simple ingredients and requires minimal effort.
- Cinnamon Roll Flavor: Swirled with cinnamon sugar and topped with icing.
- Moist and Delicious: The poke cake method ensures every bite is packed with flavor.
- Perfect for Any Occasion: Great for breakfast, dessert, or special events.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Vanilla cake mix (plus ingredients needed for preparation)
- Brown sugar
- Cinnamon
- Sweetened condensed milk
- Cream cheese
- Powdered sugar
- Milk
- Vanilla extract
- Butter
Directions
- Prepare the cake: Bake the vanilla cake according to the package instructions in a 9×13-inch pan.
- Make the cinnamon filling: In a small bowl, mix brown sugar and cinnamon.
- Poke holes in the cake: Using the handle of a wooden spoon, poke holes evenly across the cake.
- Pour the filling: Drizzle sweetened condensed milk over the cake, letting it seep into the holes.
- Make the icing: Beat together cream cheese, powdered sugar, vanilla extract, melted butter, and milk until smooth.
- Frost the cake: Spread the icing over the cooled cake.
- Serve: Slice and enjoy!
Servings and Timing
- Servings: 12-15
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Variations
- Extra Cinnamon Flavor: Add a teaspoon of cinnamon to the cake batter.
- Caramel Drizzle: Drizzle caramel sauce over the finished cake for extra indulgence.
- Nutty Crunch: Sprinkle chopped pecans or walnuts on top.
- Maple Glaze: Substitute vanilla extract with maple extract for a warm maple flavor.
- Dairy-Free Option: Use dairy-free condensed milk and plant-based butter.
Storage/Reheating
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Wrap tightly and freeze for up to 2 months.
- Reheating: Warm slices in the microwave for 15-20 seconds before serving.
FAQs
What is a poke cake?
A poke cake is a baked cake that has holes poked in it, allowing fillings to seep in and add extra flavor and moisture.
Can I make this cake ahead of time?
Yes! It’s even better when made a day in advance, as the flavors meld together.
Do I need to refrigerate this cake?
Yes, due to the cream cheese frosting, it’s best stored in the refrigerator.
Can I use homemade cake instead of a mix?
Absolutely! A homemade vanilla or yellow cake works just as well.
What can I use instead of sweetened condensed milk?
You can substitute it with a cinnamon-infused syrup or heavy cream mixed with brown sugar.
Can I make this in a different pan size?
Yes, but adjust baking time accordingly if using a smaller or larger pan.
How do I get evenly spaced poke holes?
Use the end of a wooden spoon and poke holes about 1 inch apart.
What other frostings can I use?
A classic cream cheese glaze, whipped cream, or a vanilla buttercream would all work well.
Can I make this cake gluten-free?
Yes! Use a gluten-free cake mix and ensure all other ingredients are gluten-free.
How can I enhance the cinnamon roll flavor?
Adding a little nutmeg and a swirl of melted butter mixed with cinnamon before baking can amplify the taste.
Conclusion
Cinnamon Roll Poke Cake is a simple yet indulgent dessert that captures the essence of a warm, gooey cinnamon roll in every bite. Whether you’re making it for a gathering or just to treat yourself, this cake is guaranteed to be a hit!
Print
Cinnamon Roll Poke Cake
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 12–15 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
A soft and fluffy cake infused with cinnamon-sugar goodness, soaked with a sweet glaze, and topped with a luscious cream cheese frosting. It’s like a giant cinnamon roll in cake form!
Ingredients
For the Cake:
- 1 box vanilla or white cake mix (plus ingredients listed on the box: eggs, oil, water)
- 1 tsp cinnamon
For the Cinnamon Filling:
- 1/2 cup brown sugar
- 2 tsp cinnamon
- 1/4 cup melted butter
For the Sweet Glaze:
- 1 (14 oz) can sweetened condensed milk
- 1 tsp vanilla extract
For the Cream Cheese Frosting:
- 4 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 tsp vanilla extract
- 1–2 tbsp milk (as needed for consistency)
Instructions
- Bake the Cake:
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Prepare the cake mix as directed on the box, adding 1 tsp cinnamon to the batter.
- Pour batter into the prepared dish and bake according to the box instructions (about 25-30 minutes), until a toothpick inserted in the center comes out clean.
- Prepare the Cinnamon Filling:
- In a small bowl, mix brown sugar, cinnamon, and melted butter until combined.
- Poke & Fill:
- While the cake is still warm, use the end of a wooden spoon to poke holes all over the cake.
- Drizzle the cinnamon filling over the cake, letting it seep into the holes.
- Pour the sweetened condensed milk evenly over the cake. Let it soak in while you prepare the frosting.
- Make the Cream Cheese Frosting:
- Beat together cream cheese and butter until smooth.
- Add powdered sugar and vanilla extract, mixing until creamy.
- If needed, add 1-2 tbsp milk to reach a spreadable consistency.
- Frost & Serve:
- Spread the cream cheese frosting evenly over the cake.
- Sprinkle with extra cinnamon and drizzle with caramel sauce (optional).
Notes
- Make ahead: This cake tastes even better after chilling for a few hours!
- Want a gooier texture? Swap sweetened condensed milk for caramel sauce.
- Short on time? Use canned cream cheese frosting instead of homemade.
Nutrition
- Calories: 380
- Sugar: 40g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 8g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
Your email address will not be published. Required fields are marked *