Description
This Cinnamon Roll Poke Cake combines the soft, moist texture of a classic white cake with a rich cinnamon-sugar filling and creamy frosting inspired by your favorite cinnamon rolls. Easy to make and perfect for dessert or special occasions, it’s a sweet treat with all the comforting flavors of a cinnamon roll in cake form.
Ingredients
For the Cake
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Cooking spray
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1 box white cake mix, plus ingredients called for on box
For the Filling
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1 (14-oz.) can sweetened condensed milk
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4 tablespoons melted butter
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½ cup packed brown sugar
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1 teaspoon cinnamon
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Pinch of kosher salt
For the Frosting
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½ cup heavy cream
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1 (8-oz.) block cream cheese, softened
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4 tablespoons butter, softened
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1 cup powdered sugar
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1 teaspoon pure vanilla extract
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Pinch of kosher salt
Instructions
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Prepare the cake mix according to package instructions. Spray a 9×13-inch baking pan with cooking spray and pour in the batter. Bake as directed on the box.
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Once baked, use the handle of a wooden spoon or a similar tool to poke holes all over the warm cake.
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In a bowl, mix sweetened condensed milk, melted butter, brown sugar, cinnamon, and a pinch of kosher salt until combined. Pour this filling evenly over the cake, letting it seep into the holes.
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Cool the cake completely.
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To make the frosting, beat the cream cheese and butter together until smooth. Gradually add powdered sugar, vanilla extract, kosher salt, and heavy cream. Continue beating until light and fluffy.
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Spread the frosting evenly over the cooled cake.
- Chill the cake for at least 1 hour before serving to allow flavors to meld.
Notes
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Use full-fat cream cheese and heavy cream for the best texture and flavor.
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For a twist, sprinkle chopped nuts or drizzle caramel sauce over the frosting.
- Store leftovers covered in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American