why make this recipe
Cinnamon Roll Poke Cake is a delightful dessert that combines the warmth of cinnamon rolls with the simplicity of a cake. It’s perfect for family gatherings, potlucks, or just a sweet treat at home. The cake is easy to make, and it offers a unique texture and rich flavor thanks to the cinnamon filling that seeps into the cake. Topped with creamy frosting, this dessert is sure to please everyone!
how to make Cinnamon Roll Poke Cake
Ingredients:
For the Cake:
- 1 box (15.25 oz vanilla or white cake mix)
- 1 cup milk (instead of water for richer flavor)
- ½ cup unsalted butter (melted)
- 3 large eggs
- 2 teaspoons pure vanilla extract
For the Cinnamon Filling:
- ¾ cup brown sugar (packed)
- 2 teaspoons ground cinnamon
- 4 tablespoons unsalted butter (melted)
For the Cream Cheese Frosting:
- 4 ounces cream cheese (softened)
- ¼ cup unsalted butter (softened)
- 1½ cups powdered sugar
- 1 teaspoon vanilla extract
- 1 – 2 tablespoons milk (to thin if needed)
Directions:
Preheat Oven:
Heat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
Prepare Cake Batter:
In a large bowl, combine the cake mix, milk, melted butter, eggs, and vanilla. Beat with a hand mixer for about 2 minutes until smooth and creamy.
Bake the Cake:
Pour the batter into the prepared pan and bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean.
Make the Cinnamon Filling:
While the cake bakes, stir together the brown sugar, cinnamon, and melted butter in a small bowl until it forms a thick, syrupy mixture.
Poke and Fill:
Once the cake is baked, remove it from the oven and let it cool for 10 minutes. Use the handle of a wooden spoon to poke holes evenly across the top of the warm cake (about 1 inch apart). Slowly spoon the cinnamon mixture over the cake, letting it soak into the holes.
Cool Completely:
Allow the cake to cool completely to room temperature (about 1 hour).
Prepare Frosting:
In a medium bowl, beat the cream cheese and butter until fluffy. Add the powdered sugar and vanilla, then beat until smooth. Add milk a little at a time until it reaches a spreadable consistency.
Frost and Swirl:
Spread the frosting evenly over the cooled cake. Use the back of a spoon to create swirls that mimic cinnamon roll icing.
Chill & Serve:
Refrigerate for 30 minutes before slicing. Serve chilled or at room temperature.
how to serve Cinnamon Roll Poke Cake
Cinnamon Roll Poke Cake is best served chilled or at room temperature. You can cut it into squares and serve it on a plate. It’s great on its own, but it can also be paired with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
how to store Cinnamon Roll Poke Cake
To keep your Cinnamon Roll Poke Cake fresh, store it in an airtight container in the refrigerator. It should stay delicious for up to 4-5 days. If you have any leftovers, make sure they are covered to avoid drying out.
tips to make Cinnamon Roll Poke Cake
- For a richer flavor, use whole milk instead of skim milk.
- Make sure to poke holes evenly across the cake for the best soaking of the cinnamon filling.
- If you’re a chocolate lover, try adding mini chocolate chips to the batter for a delicious twist!
variation
You can easily change this recipe by using chocolate cake mix instead of vanilla for a chocolatey version. Additionally, you could add nuts or raisins to the cinnamon filling for added texture.
FAQs
1. Can I use a homemade cake mix instead of a store-bought one?
Yes, you can use your favorite homemade vanilla or white cake recipe. Just ensure it bakes in a 9×13-inch pan.
2. How can I make the icing dairy-free?
You can use dairy-free cream cheese and butter substitutes. Make sure to check the labels for any other allergens you might need to avoid.
3. How long does this cake last in the fridge?
Cinnamon Roll Poke Cake can last in the refrigerator for about 4 to 5 days when stored properly in an airtight container.
Cinnamon Roll Poke Cake
Ingredients
For the Cake
- 1 box 15.25 oz vanilla or white cake mix
- 1 cup milk (instead of water for richer flavor) Using whole milk gives a richer taste.
- ½ cup unsalted butter (melted)
- 3 large eggs
- 2 teaspoons pure vanilla extract
For the Cinnamon Filling
- ¾ cup brown sugar (packed)
- 2 teaspoons ground cinnamon
- 4 tablespoons unsalted butter (melted)
For the Cream Cheese Frosting
- 4 ounces cream cheese (softened)
- ¼ cup unsalted butter (softened)
- 1½ cups powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk (to thin if needed)
Instructions
Preheat Oven
- Heat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
Prepare Cake Batter
- In a large bowl, combine the cake mix, milk, melted butter, eggs, and vanilla. Beat with a hand mixer for about 2 minutes until smooth and creamy.
Bake the Cake
- Pour the batter into the prepared pan and bake for 28–32 minutes, or until a toothpick inserted comes out clean.
Make the Cinnamon Filling
- While the cake bakes, stir together the brown sugar, cinnamon, and melted butter in a small bowl until it forms a thick, syrupy mixture.
Poke and Fill
- Once the cake is baked, remove it from the oven and let it cool for 10 minutes. Use the handle of a wooden spoon to poke holes evenly across the top of the warm cake (about 1 inch apart). Slowly spoon the cinnamon mixture over the cake, letting it soak into the holes.
Cool Completely
- Allow the cake to cool completely to room temperature (about 1 hour).
Prepare Frosting
- In a medium bowl, beat the cream cheese and butter until fluffy. Add the powdered sugar and vanilla, then beat until smooth. Add milk a little at a time until it reaches a spreadable consistency.
Frost and Swirl
- Spread the frosting evenly over the cooled cake. Use the back of a spoon to create swirls that mimic cinnamon roll icing.
Chill & Serve
- Refrigerate for 30 minutes before slicing. Serve chilled or at room temperature.