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Cinnamon Roll Poke Cake

A quick and easy poke cake that delivers the warm, gooey flavor of cinnamon rolls with minimal effort and maximum flavor.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Brunch, Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 box white cake mix Prepared according to package directions
For the Cinnamon Filling
  • 5 tablespoons butter
  • ½ cup light brown sugar Packed
  • 3 teaspoons ground cinnamon
  • 2½ teaspoons clear vanilla extract
  • 14 ounces sweetened condensed milk
For the Cream Cheese Frosting
  • 8 ounces cream cheese Softened
  • ½ cup butter Softened
  • 2 teaspoons clear vanilla flavoring (regular vanilla extract works too)
  • 2½ cups powdered sugar
  • 2 teaspoons half and half

Method
 

Bake the Cake Base
  1. Preheat your oven to 350°F and spray a 9x13 baking dish with baking spray.
  2. Prepare the white cake mix according to the package directions.
  3. Pour the batter into your prepared dish and bake until done. Let cool until just slightly warm.
Poke Holes While It's Still Warm
  1. Use a wooden spoon or silicone spatula to poke holes across the entire cake, spacing them roughly half an inch apart.
Whip Up the Cinnamon Filling
  1. In a heat-safe bowl, combine butter, brown sugar, cinnamon, vanilla extract, and sweetened condensed milk.
  2. Microwave for one minute, stir, then return for another minute and stir until smooth.
  3. Ladle the filling over the warm cake, ensuring it seeps into every poked hole.
Make the Cream Cheese Frosting
  1. Beat softened cream cheese and butter until smooth.
  2. Add vanilla and half and half, then gradually add powdered sugar, mixing between additions.
  3. Beat until frosting is light and fluffy.
Frost, Serve, and Enjoy
  1. Spread the frosting evenly across the top of the cooled, soaked cake.
  2. Serve immediately for a warm texture or chill for cleaner slices.

Notes

For best results, poke holes while the cake is warm, and ladle the filling slowly. Chill before slicing for cleaner cuts.