Cinnamon Roll Poke Cake 🍥
Moist cinnamon-spiced cake soaked in sweet glaze, topped with cream cheese frosting—just like a giant cinnamon roll!
Ingredients
For the Cake:
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1 box white cake mix (15.25 oz)
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Ingredients listed on box (typically water, oil, eggs)
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2 tsp ground cinnamon
For the Cinnamon Swirl:
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¼ cup butter, melted
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¼ cup brown sugar
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1 tbsp ground cinnamon
For the Sweet Glaze (Poked Into Cake):
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½ cup sweetened condensed milk
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¼ cup heavy cream (or whole milk)
For the Cream Cheese Frosting:
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8 oz cream cheese, softened
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½ cup butter, softened
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3 cups powdered sugar
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1 tsp vanilla extract
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2 tbsp milk (as needed for consistency)
Optional Topping:
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Extra cinnamon sugar
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Chopped pecans
Instructions
1. Bake the Cake
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Preheat oven to 350°F (175°C). Grease a 9×13-inch pan.
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Prepare cake mix as directed, but add 2 tsp cinnamon to the batter. Pour into pan.
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In a bowl, mix melted butter, brown sugar, and 1 tbsp cinnamon. Drop spoonfuls onto batter, then swirl with a knife.
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Bake 25–30 mins until a toothpick comes out clean.
2. Poke & Soak
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While warm, use the handle of a wooden spoon to poke holes all over the cake.
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Whisk sweetened condensed milk + heavy cream, then pour evenly over the cake, letting it soak in.
3. Frost & Serve
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Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and milk until fluffy.
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Spread frosting over cooled cake. Sprinkle with cinnamon sugar or pecans.
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Slice and enjoy!
Tips
🍰 Extra gooey? Double the glaze!
⏳ Make ahead: Frost just before serving to keep cake moist.
🔥 Warm it up: Serve slightly heated for a melty, cinnamon roll experience.
Pure comfort in every bite! 😍☕