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.

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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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 1/2 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.

Notes

Top with chopped pecans or walnuts for added crunch.

Add a pinch of nutmeg to the cinnamon mixture for deeper spice flavor.

Drizzle caramel sauce over the frosting for a more decadent dessert.

Store the cake covered in the refrigerator for up to 4 days.

Serve chilled, at room temperature, or slightly warmed for a softer texture.

The cake can be frozen without frosting for up to 2 months and frosted after thawing.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Bake
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 420 kcal
Sugar: 32 g
Sodium: 350 mg
Fat: 18 g
Saturated Fat: 10 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 55 g
Fiber: 1 g
Protein: 4 g
Cholesterol: 75 mg