🤎 Cinnamon Roll Poke Cake
Soft white cake is transformed into an irresistible cinnamon-roll-inspired dessert with a buttery brown sugar cinnamon filling that seeps deep into every poke. It’s finished with a luscious vanilla cream cheese frosting for the perfect combination of warm spice, sweetness, and creamy richness.
Recipe Details
- Prep Time: 15 minutes
- Bake Time: 25–30 minutes
- Chill Time: 1 hour
- Total Time: About 1 hour 45 minutes
- Yield: 12 servings
- Difficulty: Easy
- Method: Baked
Ingredients
For the Cake
- 1 box white cake mix
- Ingredients called for on the cake mix box, typically:
- 3 large eggs
- 1 cup water
- ½ cup vegetable oil
For the Cinnamon Roll Filling
- 5 tablespoons butter
- ½ cup light brown sugar, packed
- 3 teaspoons ground cinnamon
- 2½ teaspoons clear vanilla extract
- 1 can (14 oz) sweetened condensed milk
For the Cream Cheese Frosting
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 2 teaspoons clear vanilla extract
- 2–3 tablespoons heavy cream or milk
- Pinch of salt
Optional Cinnamon Sugar Topping
- 2 tablespoons light brown sugar
- 1 teaspoon ground cinnamon
Instructions
1. Bake the Cake
Preheat your oven to 350°F (175°C).
Lightly grease a 9×13-inch baking dish.
Prepare the white cake mix according to the package directions. Pour the batter into the prepared baking dish and bake according to the box instructions, usually 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and let the cake cool for about 10–15 minutes.
2. Make the Cinnamon Filling
While the cake cools, place the butter in a small saucepan over low heat.
Once melted, add the brown sugar and cinnamon.
Stir until the brown sugar begins to dissolve and the mixture becomes smooth and glossy.
Remove from the heat and stir in the clear vanilla.
Slowly whisk in the sweetened condensed milk until completely smooth.
The result should be a rich, pourable cinnamon-caramel mixture.
3. Poke the Cake
Using the handle of a wooden spoon, the end of a large straw, or a thick skewer, poke holes throughout the cake.
Space the holes about 1 inch apart, making sure they reach fairly deep into the cake without piercing through the bottom.
For the best distribution, make plenty of holes across the entire surface.
4. Add the Cinnamon Filling
Slowly pour the warm cinnamon mixture over the cake.
Use a spatula to gently spread it across the surface, encouraging the filling to seep into the holes.
Let the cake sit for 10–15 minutes so the cinnamon mixture can absorb into the cake.
5. Make the Frosting
In a large bowl, beat the softened cream cheese and butter together for 2–3 minutes, until smooth and fluffy.
Gradually add the powdered sugar, about ½ cup at a time, mixing well after each addition.
Add the clear vanilla and a pinch of salt.
Beat in the heavy cream or milk, one tablespoon at a time, until the frosting is smooth, creamy, and easy to spread.
6. Frost the Cake
Spread the cream cheese frosting evenly over the cooled cake.
For an extra cinnamon-roll appearance, sprinkle the top with the optional cinnamon-brown-sugar mixture.
You can also pipe decorative swirls of frosting over the top.
7. Chill and Serve
Refrigerate the cake for at least 1 hour before slicing.
This gives the filling time to fully soak into the cake and allows the frosting to set.
Cut into squares and serve chilled or slightly cool.
Chef’s Tips
- Don’t poke the holes too close together. About 1 inch apart gives you plenty of filling throughout the cake without making it structurally fragile.
- Pour the filling while it’s warm, not hot. Warm filling flows easily into the holes; extremely hot filling can make the cake overly soft.
- Let the cake cool before frosting. Warm cake will soften the cream cheese frosting.
- Use clear vanilla for the classic bakery-style vanilla flavor and bright white frosting.
- For an especially moist cake, refrigerate it overnight before serving.
Cinnamon Roll Finish
For an even more authentic cinnamon-roll flavor, drizzle the finished cake with a simple vanilla glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon clear vanilla
Whisk until smooth and drizzle over the frosting just before serving.
Variations
🍯 Caramel Cinnamon Roll Cake
Drizzle caramel sauce over the frosting and sprinkle with toasted pecans.
🍫 Chocolate Cinnamon Roll Cake
Add ½ cup mini chocolate chips to the cake batter and drizzle the finished cake with chocolate sauce.
🥜 Pecan Cinnamon Roll Cake
Fold ½ cup finely chopped toasted pecans into the cinnamon filling.
🍎 Apple Cinnamon Roll Cake
Add a layer of finely diced, sautéed cinnamon apples over the cake before frosting.
🧁 Extra-Creamy Version
Use a whipped cream cheese frosting and add an additional swirl of cinnamon filling over the top.
Storage
Cover tightly and refrigerate for up to 4 days.
For the best texture, let individual slices sit at room temperature for about 10–15 minutes before serving.
The unfrosted cake can also be frozen for up to 2 months. Thaw overnight in the refrigerator, then frost before serving.
Serving Suggestion
Serve generous squares with a cup of hot coffee, tea, or cold milk. For an indulgent dessert, warm a slice slightly and add a scoop of vanilla ice cream.
The Result
Soft, moist white cake + buttery brown sugar cinnamon filling + silky cream cheese frosting = all the cozy flavors of a cinnamon roll in an easy poke cake. 🤎