Cinnamon Roll Poke Cake
This delightful cake combines the flavors of classic cinnamon rolls with the simplicity of a poke cake, offering a soft, moist treat infused with sweet cinnamon goodness and draped in creamy frosting.
Ingredients
For the Cake
- 1 box vanilla (white) cake mix Provides structure and moisture
- 5 tablespoons butter Adds richness
For the Cinnamon Mixture
- ½ cup light brown sugar, packed Adds sweetness and moisture
- 3 teaspoons ground cinnamon Provides warm spice flavor
- 2½ teaspoons clear vanilla extract Enhances flavor depth
- 14 oz sweetened condensed milk Adds richness and sweetness
For the Frosting
- 8 tablespoons butter, softened Contributes to creamy texture
- 8 oz cream cheese, softened Adds tangy and creamy consistency
- 2 teaspoons half and half Adds creaminess
- 2½ cups powdered sugar For sweetness and thickening
Instructions
Preparation
- Preheat your oven to 350°F and prepare a 9 x 13 baking dish by spraying it with baking spray.
- Prepare the cake mix according to the box instructions. Mix well until the batter is smooth with no lumps.
- Pour the batter into the greased baking dish and spread it evenly. Bake until golden and a toothpick comes out clean. Let it cool slightly in the pan.
- Poke holes all over the top of the cake with a spatula to allow for sauce absorption.
Cinnamon Sauce
- Combine butter, brown sugar, cinnamon, clear vanilla extract, and sweetened condensed milk in a bowl. Microwave until smooth, then pour over the cake.
Frosting
- Cream the softened butter and cream cheese together until smooth.
- Gradually mix in clear vanilla, half and half, and powdered sugar until the frosting is smooth. Adjust thickness as needed.
- Spread the frosting over the completely cooled cake.
Notes
For best results, ensure all ingredients are at room temperature, don’t skip the cooling step, and pour the condensed milk mixture slowly for even absorption.