Name: Cinnamon Roll Poke Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 box vanilla (white) cake mix, prepared as directed on the box; 5 tablespoons butter; 1/2 cup light brown sugar, packed; 3 teaspoons ground cinnamon; 2 1/2 teaspoons clear vanilla extract (for filling); 14 ounce can sweetened condensed milk; 8 tablespoons butter, softened; 8 ounces cream cheese, softened; 2 teaspoons clear vanilla extract (for frosting); 2 teaspoons half and half; 2 1/2 cups powdered sugar

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I make this Cinnamon Roll Poke Cake when I want all the cozy flavor of a classic cinnamon roll without spending hours working with yeast dough. This cake is soft, sweet, warmly spiced, and finished with a smooth cream cheese drizzle that melts into every bite. I love how the cinnamon-butter filling soaks deep into the cake, giving it a rich, gooey texture that feels comforting and bakery-inspired.

Cinnamon Roll Poke Cake

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 box vanilla (white) cake mix, prepared as directed on the box

5 tablespoons butter

½ cup light brown sugar, packed

3 teaspoons ground cinnamon

2½ teaspoons clear vanilla extract

14 ounce can sweetened condensed milk

8 tablespoons butter, softened

8 ounces cream cheese, softened

2 teaspoons clear vanilla extract

2 teaspoons half and half

2½ cups powdered sugar

Directions

I start by preheating the oven and preparing the vanilla cake mix according to the package directions. Then I pour the batter into a greased 9x13-inch baking pan and bake it as directed on the box.

Once the cake comes out of the oven, I let it cool for about 10 minutes. Then I use the handle of a wooden spoon to poke holes all over the cake, spacing them about 1 inch apart so the filling can seep through evenly.

While the cake is still warm, I melt the butter in a small saucepan over medium heat. I stir in the brown sugar and cinnamon until the mixture is smooth and fragrant, then I remove it from the heat and stir in the clear vanilla extract.

Next, I slowly whisk the sweetened condensed milk into the cinnamon mixture until everything is fully combined and silky.

I pour the warm cinnamon mixture evenly over the cake, making sure it runs into the holes and soaks into the surface. Then I let the cake cool completely before adding the topping.

For the frosting, I beat the softened butter and cream cheese together until the mixture is smooth and creamy. I add the clear vanilla extract and half and half, then mix again until well combined.

After that, I gradually add the powdered sugar while beating until the frosting turns smooth and spreadable.

To finish, I spread or drizzle the frosting over the cooled cake, then I slice and serve.

Servings and timing

I get 12 servings from this recipe, which makes it a great dessert for sharing. The prep time is 15 minutes, the cooking time is 30 minutes, and the total time comes to 45 minutes. Each serving contains about 420 calories.

Variations

I like to switch this cake up depending on the occasion. Sometimes I add chopped pecans or walnuts on top for a little crunch. I also enjoy adding a pinch of nutmeg to the cinnamon mixture when I want a deeper spiced flavor. For an extra decadent version, I drizzle a little caramel sauce over the cream cheese topping before serving. When I want an even stronger cinnamon roll feel, I use a little extra cinnamon in the filling and serve each slice slightly chilled or just barely warmed.

Storage/Reheating

I store this cake covered in the refrigerator because of the cream cheese frosting. It stays delicious for up to 4 days. When I want to serve it again, I either enjoy it cold or let a slice sit at room temperature for a few minutes so the texture softens. If I prefer it slightly warm, I heat an individual slice in the microwave for just a few seconds, being careful not to overheat the frosting.

FAQs

Can I make this cake ahead of time?

Yes, I can make this cake a day ahead and keep it covered in the refrigerator. I actually find that the flavor gets even better after the filling has more time to soak into the cake.

Can I use yellow cake mix instead of white cake mix?

Yes, I can use yellow cake mix if that is what I have on hand. I find that it gives the cake a slightly richer flavor, but it still works very well with the cinnamon filling and cream cheese topping.

Do I have to use clear vanilla extract?

I do not have to use clear vanilla extract if I do not have it. Regular vanilla extract works too, though I notice the color of the filling and frosting may be a little darker.

How do I know if I poked enough holes in the cake?

I make sure the holes are spread evenly across the cake, about 1 inch apart. That usually gives the cinnamon mixture enough space to soak into every section without making the cake fall apart.

Can I freeze this cake?

I can freeze it, but I prefer freezing it without the frosting for the best texture. I wrap it tightly and freeze it for up to 2 months, then thaw it in the refrigerator and add the cream cheese topping before serving.

Conclusion

I love how this Cinnamon Roll Poke Cake brings together the warm, sweet comfort of cinnamon rolls and the ease of a simple sheet cake. It is soft, rich, and full of cozy flavor in every bite. When I want a dessert that feels homemade, inviting, and easy to share, this recipe is always a wonderful choice.

📖 Recipe:

Cinnamon Roll Poke Cake

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Author: Cheryl
Total Time: 45 minutes
Yield: 12 servings
Diet: Vegetarian

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Description

This Cinnamon Roll Poke Cake delivers the warm, sweet flavors of a classic cinnamon roll in an easy sheet cake form. A soft vanilla cake is soaked with a buttery cinnamon filling and finished with a smooth cream cheese drizzle.

Instructions

Preheat the oven and prepare the vanilla cake mix according to the package directions.
Pour the batter into a greased 9x13-inch baking pan and bake as directed on the box.
Remove the cake from the oven and let it cool for about 10 minutes.
Use the handle of a wooden spoon to poke holes across the cake, spacing them about 1 inch apart.
In a small saucepan over medium heat, melt 5 tablespoons of butter.
Stir in the brown sugar and cinnamon until smooth and fragrant.
Remove from heat and mix in 2 ½ teaspoons clear vanilla extract.
Slowly whisk the sweetened condensed milk into the cinnamon mixture until smooth.
Pour the warm cinnamon mixture evenly over the cake, allowing it to soak into the holes.
Let the cake cool completely before adding the frosting.
In a mixing bowl, beat the softened butter and cream cheese until smooth and creamy.
Add the clear vanilla extract and half and half, mixing until combined.
Gradually beat in the powdered sugar until the frosting is smooth and spreadable.
Spread or drizzle the frosting over the cooled cake, then slice and serve.