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Cinnamon Roll Poke Cake Recipe

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4.4 from 6 reviews

This Cinnamon Roll Poke Cake is a delightful twist on the classic cinnamon roll, transforming a simple vanilla cake into a luscious dessert layered with a buttery cinnamon-sugar sauce and topped with a rich cream cheese frosting. Perfect for any occasion, this poke cake is easy to prepare using a boxed cake mix and offers the warm, comforting flavors of cinnamon rolls in a convenient cake form.

  • Total Time: 50 minutes
  • Yield: 15 servings

Ingredients

Cake Base

  • 1 box vanilla (white) cake mix (prepare 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

Cream Cheese 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

  1. Preheat the oven: Preheat your oven to 350°F (175°C) and spray a 9 x 13-inch baking dish with baking spray to prevent sticking.
  2. Prepare the cake: Prepare the vanilla cake mix according to the package instructions. You can use either whole eggs or egg whites as preferred. Pour the batter into the prepared baking dish and bake. Keep a close eye on the cake as it usually bakes faster than the box suggests. Once done, allow the cake to cool until it is just slightly warm to touch.
  3. Poke the cake: Use the handle end of a silicone spoon or spatula to poke holes all over the warm cake, spacing them about ½ inch apart. This allows the cinnamon butter sauce to soak in.
  4. Make the cinnamon butter sauce: In a heat-safe bowl, whisk together 5 tablespoons of butter, light brown sugar, ground cinnamon, vanilla extract, and the sweetened condensed milk until combined. Microwave the mixture on high for 1 minute, then stir; repeat once more. Continue heating in 30-second intervals, stirring until all brown sugar clumps dissolve and the mixture is smooth.
  5. Pour sauce over cake: Carefully ladle the warm cinnamon butter sauce evenly over the poked cake, letting it seep into the holes to infuse the cake with flavor.
  6. Prepare the cream cheese frosting: Using a stand mixer or handheld mixer, cream together the softened butter and cream cheese on medium to medium-high speed until smooth. Scrape down the sides of the bowl as needed.
  7. Add remaining frosting ingredients: Lower mixer speed to low and add vanilla extract, half and half, and powdered sugar in ½ cup increments. Increase mixer speed back to medium and whisk until the frosting is smooth and creamy.
  8. Finish the cake: Spread the cream cheese frosting evenly over the top of the cake with a silicone spatula. Any leftover frosting can be stored in an airtight container for later use.

Notes

  • You can customize the cake by adding chopped nuts or raisins to the cinnamon butter sauce if desired.
  • For a stronger cinnamon flavor, you can increase the ground cinnamon in the sauce slightly.
  • Ensure the cake is warm but not hot before poking holes to prevent breaking.
  • Store leftovers tightly covered in the refrigerator for up to 5 days.
  • This cake is best served slightly chilled or at room temperature.
  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://avascooking.com/cinnamon-roll-poke-cake-recipe/