Description

Cinnamon Roll Poke Cake is a delightful dessert that combines the flavors of a classic cinnamon roll with a moist vanilla cake. This easy-to-make cake features holes poked into the baked cake, which are filled with a luscious cinnamon-sugar sweetened condensed milk mixture before being topped with a smooth and creamy cream cheese frosting. Perfect for a cozy family treat or special occasion, this poke cake offers the sweet, spiced goodness of cinnamon rolls with the convenience of a boxed cake mix.

Ingredients

Scale

Cake

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

Cinnamon Sugar Filling

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

Preheat the Oven: Preheat your oven to 350°F (175°C) and spray a 9 x 13-inch baking dish with baking spray to ensure the cake doesn’t stick.
Prepare the Cake Batter: Follow the instructions on the vanilla cake mix box to prepare the batter. Use either whole eggs or egg whites as you prefer. Pour the batter into the prepared baking dish and bake, watching closely as it may finish baking a few minutes earlier than the box suggests. Once baked, allow the cake to cool until it is just slightly warm to the touch.
Poke the Cake: Using the handle end of a silicone spoon or spatula, poke holes all over the cake approximately ½ inch apart. This allows the cinnamon sugar mixture to soak into the cake for maximum flavor.
Prepare the Cinnamon Sugar Mixture: In a heat-safe bowl, combine 5 tablespoons butter, brown sugar, ground cinnamon, vanilla extract, and sweetened condensed milk. Whisk well. Microwave on high for 1 minute, stir, then microwave another minute and stir again. Continue microwaving in 30-second increments, stirring between each, until the mixture is smooth and all sugar clumps are dissolved.
Pour the Filling: Carefully ladle the warm cinnamon sugar mixture evenly over the entire surface of the cake, allowing it to seep into the poked holes.
Make the Cream Cheese Frosting: In a stand or handheld mixer bowl, cream together the softened butter and cream cheese on medium to medium-high speed until smooth. Scrape down the sides of the bowl.
Add Flavorings and Sugar: Lower the mixer speed to low and add vanilla extract, half and half cream, and powdered sugar gradually—adding powdered sugar about ½ cup at a time. Increase the speed back to medium and beat until the frosting is smooth and creamy.
Frost the Cake: Spread the cream cheese frosting evenly over the top of the cake using a silicone spatula. Smooth the surface. If there is leftover frosting, store it in an airtight container for later use.

Notes

For best flavor, use fresh ground cinnamon in the filling mixture.
You can substitute half and half with whole milk or heavy cream for slightly different frosting texture.
Ensure the cake is only slightly warm when pouring the cinnamon mixture so it absorbs well without melting the frosting later.
Store leftovers covered in the refrigerator and consume within 3-4 days for optimal freshness.
Egg substitute or egg whites offered by cake mix brands work well if you prefer a lighter cake or have dietary preferences.

Prep Time: 15 minutes
Cook Time: 30-35 minutes
Category: Desserts
Method: Baking
Cuisine: American

Keywords: Cinnamon Roll Poke Cake, cinnamon cake, poke cake, cream cheese frosting, vanilla cake recipe, easy dessert