Description
This Cinnamon Roll Poke Cake combines the convenience of a vanilla cake mix with a luscious cinnamon-sugar filling and creamy cream cheese frosting, delivering all the flavors of a classic cinnamon roll in an easy-to-make, moist poke cake perfect for dessert or brunch treats.
Ingredients
Scale
Cake
- 1 box vanilla (white) cake mix, prepared as directed on the box
Cinnamon Butter Sauce
- 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 lightly spray a 9 x 13-inch baking dish with baking spray to prevent sticking.
- Bake the Cake. Prepare the vanilla cake mix according to the package instructions, noting that either whole eggs or egg whites can be used based on preference. Pour the batter into the prepared pan and bake, watching closely as box cakes often finish several minutes before the recommended time. Once baked, allow the cake to cool until it is slightly warm to the touch.
- Make Poke Holes. Using the handle end of a silicone spoon, spatula, or wooden spoon, poke holes approximately ½ inch apart evenly across the entire surface of the warm cake.
- Prepare Cinnamon Butter Sauce. In a microwave-safe bowl, combine 5 tablespoons butter, ½ cup packed light brown sugar, 3 teaspoons ground cinnamon, 2½ teaspoons vanilla extract, and the 14-ounce can of sweetened condensed milk. Whisk the mixture until well blended. Heat in the microwave on high for 1 minute, stir, then heat for another minute and stir again. Continue heating in 30-second intervals, stirring each time, until the mixture is completely smooth and all sugar lumps dissolve.
- Pour Sauce Into Holes. Carefully ladle the warm cinnamon butter sauce evenly over the cake, allowing it to seep into the poked holes for maximum flavor.
- Make Cream Cheese Frosting. In a stand mixer or using a handheld mixer, beat together 8 tablespoons softened butter and 8 ounces softened cream cheese at medium to medium-high speed until creamy. Scrape down the sides of the bowl as needed.
- Add Flavorings and Sugar. Lower the mixer speed to low and add 2 teaspoons vanilla extract, 2 teaspoons half and half, and 2½ cups powdered sugar gradually—about ½ cup at a time. Once all powdered sugar is added, increase mixer speed to medium and beat until smooth and fluffy.
- Frost the Cake. Spread the cream cheese frosting evenly over the top of the cake using a silicone spatula. Leftover frosting can be stored in an airtight container in the refrigerator for future use.
Notes
- Using warmed cake allows the butter sauce to soak in deeply through the holes.
- If you prefer a stronger cinnamon flavor, feel free to increase the cinnamon amount slightly in the sauce.
- Keep an eye on the cake as it bakes; box cakes can overbake quickly, resulting in dryness.
- Leftover cream cheese frosting can be refrigerated and used within 3 to 5 days.
- This cake is best served slightly chilled or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Keywords: Cinnamon Roll Poke Cake, vanilla cake, cinnamon sugar, cream cheese frosting, poke cake, easy dessert
