Cinnamon Roll Poke Cake

Cinnamon Roll Poke Cake is a delightful dessert that combines the flavors of classic cinnamon rolls with a moist poke cake. This recipe is perfect for gatherings, family dinners, or when you just want a sweet treat. It’s easy to make and brings a cozy, comforting taste that everyone loves.

Why Make This Recipe

This recipe is a great choice if you’re looking for a simple yet delicious dessert. It allows for a lot of flavors, with the rich cinnamon swirl filling and creamy frosting. Plus, it’s visually appealing and sure to impress your guests. Making a poke cake is also a fun way to add a twist to traditional cakes, and it makes serving easy!

How to Make Cinnamon Roll Poke Cake

Making your own Cinnamon Roll Poke Cake is straightforward. Follow these simple steps to create a moist, flavorful cake that everyone will enjoy.

Ingredients

15.25 oz yellow cake mix
3 large eggs
0.5 cup vegetable oil
1 cup water
0.5 cup unsalted butter
0.75 cup packed brown sugar
2 tablespoons ground cinnamon
14 oz sweetened condensed milk
1 teaspoon vanilla extract
8 oz cream cheese, softened
0.25 cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
2 tablespoons milk

Directions

Preheat the oven to 350 degrees Fahrenheit and lightly grease a 9×13 inch baking dish.
In a large bowl, combine the cake mix, eggs, vegetable oil, and water. Beat according to the package directions until smooth.
Pour the batter into the prepared dish and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
In a saucepan over medium-low heat, melt the butter. Stir in the brown sugar, cinnamon, sweetened condensed milk, and vanilla until smooth and warm.
Once the cake is baked, let it cool for 5 minutes. Poke holes across the warm cake using the handle of a wooden spoon, spacing them about 1 inch apart.
Slowly pour the cinnamon filling over the cake, allowing it to settle into the holes.
Let the cake cool completely.
In a bowl, beat the cream cheese and softened butter until smooth. Gradually add the powdered sugar, vanilla, and milk, beating until creamy and spreadable.
Spread the frosting evenly over the cooled cake.
Refrigerate briefly if desired, then slice and serve.

How to Serve Cinnamon Roll Poke Cake

Serve the Cinnamon Roll Poke Cake chilled or at room temperature. It’s great on its own, but you can also top it with whipped cream or additional cinnamon for extra flavor. This cake pairs perfectly with coffee or tea.

How to Store Cinnamon Roll Poke Cake

Store any leftover Cinnamon Roll Poke Cake in the refrigerator. Cover it with plastic wrap or place it in an airtight container. It can be kept for up to 3-4 days.

Tips to Make Cinnamon Roll Poke Cake

For an extra rich flavor, use whole milk instead of water in the cake mix.
Make sure your cream cheese is softened for easy mixing.
Allow the cake to cool completely before adding frosting to prevent it from melting.

Variation

You can add nuts like pecans or walnuts to the cinnamon filling for an extra crunch. Another variation is to add a drizzle of caramel sauce on top of the frosting for added sweetness.

FAQs

Q: Can I use a different cake mix flavor?
A: Yes, you can experiment with different cake mix flavors like chocolate or spice.

Q: Can this cake be made ahead of time?
A: Absolutely! You can make it a day in advance and store it in the fridge.

Q: What can I use instead of cream cheese?
A: If you want a lighter option, you can use whipped topping or a store-bought frosting instead of cream cheese frosting.

Cinnamon Roll Poke Cake

A delightful dessert that combines the flavors of classic cinnamon rolls with a moist poke cake, perfect for gatherings or a sweet treat.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Total Time 45

Servings: 12 servings

Course: Dessert, Snack

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

For the cake

15.25 oz yellow cake mix Use your favorite yellow cake mix brand.
3 large eggs Make sure they are at room temperature.
0.5 cup vegetable oil Can substitute with melted coconut oil.
1 cup water For richer flavor, consider using whole milk.

For the cinnamon filling

0.5 cup unsalted butter Melted before mixing.
0.75 cup packed brown sugar Light or dark brown sugar can be used.
2 tablespoons ground cinnamon Adjust to taste.
14 oz sweetened condensed milk Dairy-based, adds creaminess.
1 teaspoon vanilla extract Use pure vanilla extract for best flavor.

For the frosting

8 oz cream cheese Softened for easy mixing.
0.25 cup unsalted butter Softened.
2 cups powdered sugar Sifted if clumpy.
1 teaspoon vanilla extract Can be omitted for simplicity.
2 tablespoons milk Add more for desired consistency.

Method

Preparation

Preheat the oven to 350 degrees Fahrenheit and lightly grease a 9×13 inch baking dish.
In a large bowl, combine the cake mix, eggs, vegetable oil, and water. Beat according to package directions until smooth.
Pour the batter into the prepared dish and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.

Cinnamon Filling

In a saucepan over medium-low heat, melt the butter. Stir in the brown sugar, cinnamon, sweetened condensed milk, and vanilla until smooth and warm.
Once the cake is baked, let it cool for 5 minutes. Poke holes across the warm cake using the handle of a wooden spoon, spacing them about 1 inch apart.
Slowly pour the cinnamon filling over the cake, allowing it to settle into the holes.

Frosting and Serving

Let the cake cool completely.
In a bowl, beat the cream cheese and softened butter until smooth. Gradually add the powdered sugar, vanilla, and milk, beating until creamy and spreadable.
Spread the frosting evenly over the cooled cake.
Refrigerate briefly if desired, then slice and serve.

Notes

Serve chilled or at room temperature. Pairs perfectly with whipped cream and coffee. Store leftovers in the refrigerator in an airtight container for 3-4 days.