Cinnamon Roll Poke Cake
Cinnamon Roll Poke Cake is everything you love about a warm, gooey cinnamon roll—but way easier to make. It starts with a soft cinnamon cake, gets soaked with sweet brown sugar glaze, and finishes with a drizzle of creamy icing on top
Ingredients
Cake
- 1 box white or vanilla cake mix (plus ingredients on back of box)
Cinnamon filling
- 6 tablespoon butter
- ½ cup brown sugar
- 1 tablespoon ground cinnamon
- 14 oz sweetened condensed milk
- 2 teaspoon vanilla extract
Cream Cheese Frosting
- 8 oz cream cheese, softened
- ½ cup butter, softened
- 2 teaspoon vanilla extract
- 1 tablespoon milk, heavy cream, or half and half
- 2 ½ cups powdered sugar
Instructions
- Preheat your oven and prepare your cake mix according to the instructions on the cake box.
- When the cake is done and still warm, use the handle of a wooden spoon to poke holes all over (about ½-1 inch apart). Be gentle so the cake stays intact.
- Melt butter in a small bowl and stir in sweetened condensed milk, brown sugar, cinnamon, and vanilla. Pour evenly over the cake holes. Let cake cool completely before frosting.
- Once cake is cooled, make the frosting: Beat cream cheese and butter until smooth. Add powdered sugar and vanilla, then beat until fluffy. Add milk, 1 tablespoon at a time, until you reach your desired drizzling or spreading consistency.
- Spread the cream cheese frosting over the cooled cake. Slice and enjoy!
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