Cinnamon Roll Poke Cake

4.97 from 29 votes

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 Time10

Cook Time20

Cool Time20

Total Time50

Course: Dessert

Cuisine: American

Servings: pieces

Calories: 428kcal

Author: Jennifer Fishkind

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 9x13 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.

Video

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