This Cinnamon Roll Poke Cake combines the ease of a boxed cake mix with the rich flavors of a cinnamon roll. With every bite, the cinnamon sugar filling adds moist, spiced goodness, topped with a smooth cream cheese frosting that brings the classic taste of a cinnamon roll.
Cinnamon Roll Cake Recipe
This cinnamon roll poke cake recipe is one of my favorite desserts. The sweet and moist cinnamon sugar cake and the creamy cream cheese frosting combination is simply perfection.
What is a Poke Cake
A poke cake is simply a cake baked and once it is cooled you poke lines of holes in it. After you poke the holes, you fill the holes with liquid or filling. This makes and incredibly flavorful and moist cake.
In this case, the filling is a delicious vanilla and cinnamon flavor. Then top the cake with icing or whipped topping.
By poking holes in the cake and filling them, it makes it so that every bite is full of the delicious flavor of whatever filling you’ve used.
If you love poke cake recipes, you will adore my Hot Chocolate Poke Cake and my Strawberry Crunch Poke Cake!
Ingredients Notes
- Vanilla (white) cake mix: You can use any type of boxed cake mix brand. White cake is best, but you could use a yellow cake mix or vanilla cake mix if you’d like.
- Butter
- Light brown sugar
- Ground cinnamon
- Clear vanilla extract: You can use vanilla extract if you do not have clear vanilla. The clear vanilla flavoring helps to keep the frosting nice and white.
- Sweetened condensed milk
- Cream cheese: I recommend using full fat cream cheese.
- Powdered sugar: Also known as confectioners’ sugar, it’s crucial for achieving a smooth frosting. Granulated sugar won’t provide the same texture.
- Half and half: Equal parts milk and cream can be used. Half and half adds creaminess without being as rich as heavy cream.
How to Make Cinnamon Roll Poke Cake
- Bake the cake per the package directions and let it cool until slightly warm. (I like to use a 13-inch baking dish.
- Pro Tip: You can use whole eggs or just egg whites, depending on preference. Check the cake a few minutes before the recommended bake time as it may cook faster.
- Poke holes in the warm cake about ½ inch apart. I like to use the end of a wooden spoon to poke the holes.
- Pro Tip: Use the end of a silicone spatula to avoid tearing the cake.
- Whisk together butter, brown sugar, cinnamon, vanilla extract, and sweetened condensed milk in a medium bowl. Microwave for 1 minute, stir, and repeat until the sugar dissolves and the mixture is smooth.
- Evenly pour the melted butter mixture over the cake.
- Cream together butter and cream cheese. Slowly fold in the vanilla, half and half, and powdered sugar, mixing until smooth and fluffy.
- Spread the frosting over the cake evenly.
- Serve immediately
Tips
- I have found that poke cakes tend to be best after sitting for a day. This time allows for the filling to really seep into the cake. If you can make this the night before you plan to serve it, the flavors are sure to be really soaked into your cake!
- Frosting: If you’re on a time crunch or simply want to make things a bit easier, you can use your favorite store-bought frosting instead of making your own homemade cream cheese frosting. I recommend using cream cheese-style frosting, but vanilla would work, too!
Proper Storage
Cover it tightly with plastic wrap or foil and keep it in the refrigerator to maintain freshness and prevent odors. For the best quality, consume the cake within 3-5 days. Depending on your preference, you can serve it straight from the fridge or let it sit at room temperature for a few minutes before serving.
More Easy Cake Recipes
- Easy Icebox Cake
- Cherry Dr. Pepper Cake
- Apple Cider Donut Cake
- Apple Dump Cake Recipe
- Eclair Cake
- Death By Chocolate Poke Cake
- Hawaiian Wedding Cake
Cinnamon Roll Poke Cake
Serves — 15
Every bite of this Cinnamon Roll Poke Cake is bursting with delicious flavor. The cake is moist and soft. The homemade frosting is the perfect way to top it all of.
Prep Time 10 minutes
Cook Time 20 minutes
Cool Time 20 minutes
Total Time 50 minutes
Video
Ingredients
For the Cake
- 1 box white cake mix prepare as directed on the box
For the 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
For the Frosting
- 8 ounce bar cream cheese softened
- ½ cup butter softened
- 2 teaspoons clear vanilla flavoring You can use vanilla extract if you do not have the clear vanilla. The clear vanilla flavoring keeps the frosting white
- 2 ½ cups powdered sugar
- 2 teaspoons half and half
Instructions
- Preheat the oven to 350*. Spray a 9×13 baking dish with baking spray.
- Prepare the vanilla cake as directed on the cake box. Some white cake box recipes give the option of 2-3 eggs using the whole egg or only the egg whites. Either works for this recipe, so it’s personal preference. These box cakes are almost always done baking several minutes before the suggested bake times on the back of the box so keep an eye on them in the oven! After baking, allow the cake to cool until it is still just slightly warm to the touch.
- Using the end handle of a silicone spoon or spatula or a wooden handled spatula, poke holes in the cake. Spread the holes approximately a ½ inch apart. I prefer using the end of a silicone spatula and poking holes while the cake is still just slightly warm, the cake slips right off the spatula and doesn’t cause any surface cake rips.
- In a heat safe bowl, add the 5 tablespoons of butter, light brown sugar, ground cinnamon, vanilla extract and sweetened condensed milk. Whisk until all the ingredients are combined. Place the bowl in the microwave and heat on high for 1 min, remove and stir. Heat for another minute and stir. Stir and make sure all brown sugar clumps have been removed. Return to the microwave for 30 second increments until all lumps are removed.
- Carefully ladle the butter mixture evenly over the top of the cake slowly.
- Using a stand mixer, or a handheld mixer and a medium size mixing bowl, on medium to medium-high speed, cream the butter and cream cheese together. Scrape down the sides of the mixing bowl until fully incorporated.
- Reduce the mixer speed to low, add the clear vanilla flavoring, half and half and the powdered sugar a ½ cup at a time. Don’t rush this process. Return the mixer speed to medium and continue mixing until the frosting is smooth and slightly fluffy.
- Spoon all of the frosting onto the cake and smooth it out evenly with a silicone spatula or an offset frosting knife. Cake is ready to serve immediately or is also delicious chilled with some ice cream.
Jenn’s Notes
Storage:
If there are any leftovers, cover them tightly with plastic wrap or foil and keep them in the refrigerator to maintain freshness and prevent odors. For the best quality, consume the cake within 3-5 days.
Depending on your preference, you can serve it straight from the fridge or let it sit at room temperature for a few minutes before serving.
Nutrition Info
Calories: 428kcal | Carbohydrates: 71g | Protein: 6g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 469mg | Potassium: 179mg | Fiber: 1g | Sugar: 57g | Vitamin A: 388IU | Vitamin C: 1mg | Calcium: 218mg | Iron: 1mg
The filling for the cake mine came out a little thicker and did not go through the holes all the way
This is a must keep recipe! Delish! Be sure to have a glass of milk on hand!
Always good recipes.
great so easy
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