Description

This Cinnamon Roll Poke Cake combines the ease of a box cake mix with the indulgent flavors of cinnamon, brown sugar, and cream cheese frosting, creating a moist, gooey dessert reminiscent of traditional cinnamon rolls. The cake is poked to allow a luscious sweetened condensed milk mixture to soak in, then topped with a creamy cinnamon-infused frosting for a perfect treat.

Ingredients

Scale

Cake

1 box vanilla (white) cake mix, prepared as directed on the box

Cinnamon Filling

5 tablespoons butter
½ cup light brown sugar, packed
3 teaspoons ground cinnamon
2½ teaspoons clear vanilla extract
14 ounce can sweetened condensed milk

Frosting

8 tablespoons butter, softened (½ cup)
8 ounces cream cheese, softened
2 teaspoons clear vanilla extract
2 teaspoons half and half
2½ cups powdered sugar

Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and spray a 9 x 13-inch baking dish with baking spray to ensure the cake doesn’t stick.
Mix and Bake Cake: Prepare the vanilla cake mix according to the package directions, using your preferred choice of whole eggs or egg whites. Pour the batter into the prepared baking dish and bake, watching carefully as box cakes tend to finish baking several minutes before the suggested time. Allow the baked cake to cool until it is slightly warm to the touch.
Make Holes in Cake: Using the end of a silicone spoon or wooden-handled spatula, poke holes about ½ inch apart all over the warm cake to allow the filling to soak into the cake layers.
Prepare Cinnamon Filling: In a microwave-safe bowl, whisk together the 5 tablespoons butter, packed light brown sugar, ground cinnamon, vanilla extract, and the sweetened condensed milk until well combined. Microwave the mixture on high for 1 minute, stir, then microwave for another minute and stir again. Continue microwaving in 30-second intervals, stirring each time, until the brown sugar is fully dissolved and there are no lumps.
Add Filling to Cake: Carefully ladle the warm cinnamon butter mixture evenly over the poked cake, allowing it to soak into the holes.
Make Frosting: Using a stand or handheld mixer, cream together the softened butter and cream cheese on medium to medium-high speed until smooth and fluffy. Scrape down the bowl sides as needed.
Add Flavor and Sugar: Reduce mixer speed to low and add the vanilla extract, half and half, and powdered sugar gradually—about ½ cup at a time. Once all powdered sugar is incorporated, increase mixer speed back to medium and beat until frosting is smooth and creamy.
Frost the Cake: Spread all the frosting evenly over the cake using a silicone spatula. Smooth the top for a clean finish. Store any leftover frosting in an airtight container.

Notes

The choice of using whole eggs or egg whites in the cake batter is flexible and based on personal preference.
Keep a close eye on the cake while baking as box mixes can finish earlier than the box directions state.
Make sure the cinnamon butter mixture is lump-free before pouring over the cake to ensure even soaking.
Use room temperature butter and cream cheese for smoothest frosting consistency.
Store leftover frosting in an airtight container and refrigerate for up to 5 days.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Cinnamon Roll Poke Cake, Vanilla Cake, Cream Cheese Frosting, Poke Cake, Easy Dessert, Cinnamon Dessert, Sweetened Condensed Milk Cake