Description

This Cinnamon Roll Poke Cake combines the moist softness of vanilla cake with the rich flavors of cinnamon, brown sugar, and cream cheese frosting. Poking holes in the warm cake allows a sweet cinnamon-infused mixture to seep in, creating a luscious, gooey texture reminiscent of classic cinnamon rolls. Topped with smooth cream cheese frosting and a sprinkle of cinnamon sugar, this dessert is perfect for any occasion and easy to make.

Ingredients

Scale

Cake

1 box vanilla cake mix
Ingredients called for on the box (typically eggs, oil, and water)

Cinnamon Filling

1 (14 oz) can sweetened condensed milk
4 tablespoons melted salted butter
1/2 cup packed brown sugar
2 teaspoons ground cinnamon

Frosting

1/2 block (4 oz) cream cheese, softened
1/3 cup butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
1 tablespoon heavy cream or milk

Topping

Cinnamon sugar, for sprinkling

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Instructions

Preheat and Bake Cake: Preheat your oven according to the cake mix package instructions. Prepare the vanilla cake mix by following the directions on the box, including adding the required eggs, oil, and water. Pour the batter into a greased 9×13-inch pan and bake until a toothpick inserted into the center comes out clean, usually about 30–35 minutes.
Poke Holes in Warm Cake: As soon as the cake comes out of the oven and while it is still warm, use the handle of a wooden spoon to poke holes evenly all across the surface of the cake. This will allow the cinnamon mixture to soak in.
Prepare Cinnamon Mixture: In a bowl, whisk together the sweetened condensed milk, melted salted butter, brown sugar, and ground cinnamon until the mixture is smooth and well combined.
Pour Mixture Over Cake: Slowly pour the cinnamon mixture over the cake, making sure the liquid seeps down into the holes you poked earlier. This infusion gives the cake a moist, gooey texture. Allow the cake to cool completely before proceeding.
Make Cream Cheese Frosting: Using a mixer, beat the softened cream cheese and butter together until creamy and smooth. Gradually add the powdered sugar, mixing well after each addition. Then add the vanilla extract and heavy cream or milk, beating until the frosting is spreadable and silky.
Frost the Cake: Evenly spread the cream cheese frosting over the fully cooled cake with a spatula to create a thick, luscious topping.
Add Cinnamon Sugar Topping: Sprinkle cinnamon sugar over the frosted cake if desired to add extra flavor and a slight crunch.
Chill Before Serving: Refrigerate the cake for at least 30 minutes to allow the frosting to set and flavors to meld. Serve chilled for the best texture and taste.

Notes

Make sure the cake is warm when poking holes; this ensures the cinnamon mixture seeps properly.
Use softened cream cheese and butter for a smooth frosting without lumps.
If you prefer a stronger cinnamon flavor, feel free to increase the cinnamon in the filling mixture.
For easier cutting and serving, chill the cake thoroughly before slicing.
Store leftovers covered in the refrigerator for up to 4 days.