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–+ servings
Cinnamon roll poke cake slices with cream cheese frosting and cinnamon filling.

Cinnamon Roll Poke Cake

Recipe by: Jamielyn Nye
Prep Time: 15 minutes
Cook Time: 25 minutes
Cool Time: 1 hour
Total Time: 1 hour 40 minutes
Servings: 18
This easy cinnamon roll poke cake starts with a boxed cake mix, then is soaked with gooey cinnamon filling and topped with cream cheese frosting.

Ingredients

Cake

  • 1 15.25-ounce box vanilla or white cake mix
  • Ingredients called for on box (usually eggs, oil and water)

Cinnamon Filling

Cream Cheese Frosting

  • 4 ounces cream cheese , softened
  • 4 Tablespoons salted butter , softened
  • 1 ¾ cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 Tablespoon milk or heavy cream , if needed

Instructions

  • Bake cake. Preheat oven to 350°F. Spray a 9x13-inch baking dish with nonstick spray. Prepare cake according to package directions. Pour into pan and bake according to package directions, or until a toothpick comes out clean. Let cool about 15–20 minutes.
  • Make filling. Whisk together the sweetened condensed milk, 4 Tablespoons melted butter, 1/4 cup brown sugar, 1 1/2 teaspoons cinnamon, 1 teaspoon vanilla and pinch of salt until smooth.
  • Poke and fill. Using the handle of a wooden spoon (about 1/4 inch), poke holes about 1 inch apart over the cake, going most of the way through. Slowly pour the cinnamon mixture over the cake. Use a spatula to spread it evenly and help the filling settle into the holes.
  • Make frosting. Beat the 4 ounces cream cheese and 4 Tablespoons butter until smooth. Add 1 3/4 cups powdered sugar and 1 teaspoon vanilla. Beat until creamy, adding milk 1 Tablespoon, if it's too thick.
  • Frost and chill. Spread frosting over the cooled cake. Refrigerate for at least 1 hour before serving.

Notes

You can also use my cinnamon roll frosting.
I used a 15.25-ounce Pillsbury cake mix. Duncan Hines and Aldi mixes are also 15.25 ounces, while Betty Crocker has reduced its box size. Be sure to check the package before getting started.
Keep left over cake covered and stored in the refrigerator up to 2 days.
Do not freeze. 

Nutrition

Calories: 233kcal, Carbohydrates: 39g, Protein: 2g, Fat: 8g, Saturated Fat: 5g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 20mg, Sodium: 260mg, Potassium: 35mg, Fiber: 0.4g, Sugar: 27g, Vitamin A: 242IU, Vitamin C: 0.01mg, Calcium: 76mg, Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

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