Cinnamon Roll Poke Cake
A delightful dessert that combines the warm flavors of cinnamon rolls with a moist cake, perfect for gatherings or a sweet treat at home.
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.
Notes
Store the cake in an airtight container in the refrigerator for up to 4-5 days. It's best served chilled or at room temperature. For a richer flavor, use whole milk instead of skim milk. If you're a chocolate lover, try adding mini chocolate chips to the batter for a delicious twist!