Description
This Cinnamon Roll Poke Cake captures the warm, cozy flavors of cinnamon rolls in a moist, fluffy cake. Poked holes are filled with a rich cinnamon-butter and sweetened condensed milk mixture, then topped with a creamy, smooth vanilla frosting. It’s an irresistible dessert perfect for any occasion.
Ingredients
For the Cake:
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1 box white cake mix, prepared as directed on the box
For the Filling:
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5 tablespoons butter
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1/2 cup light brown sugar, packed
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3 teaspoons ground cinnamon
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2 1/2 teaspoons clear vanilla extract
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14-ounce can sweetened condensed milk
For the Frosting:
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8-ounce cream cheese, softened
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1/2 cup butter, softened
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2 teaspoons clear vanilla flavoring (or vanilla extract)
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2 1/2 cups powdered sugar
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2 teaspoons half and half
Instructions
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Prepare the cake mix according to package instructions and bake in a 9×13-inch pan. Allow the cake to cool slightly.
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Using the handle of a wooden spoon or similar utensil, poke holes all over the warm cake, about 1 inch apart.
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In a small saucepan, melt butter over medium heat. Stir in brown sugar and cinnamon until combined and bubbling. Remove from heat and stir in vanilla extract and sweetened condensed milk.
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Pour the filling mixture evenly over the poked holes in the cake, allowing it to soak in. Let the cake cool completely.
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For the frosting, beat the softened cream cheese and butter together until smooth. Add vanilla flavoring, powdered sugar, and half and half, mixing until creamy and spreadable.
- Spread the frosting evenly over the cooled cake. Refrigerate for at least 1 hour before serving to let the flavors meld.
Notes
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Clear vanilla helps keep the frosting white but regular vanilla extract works fine.
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Use a sturdy utensil handle to poke even holes without breaking the cake.
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This cake is best served chilled or at room temperature.
- Store leftovers covered in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American