This cinnamon roll poke cake is dangerously delicious!
With pockets of gooey cinnamon sugar goodness and a dreamy cream cheese frosting, it’s absolutely irresistible.
Every bite brings the familiar sweet warmth of cinnamon rolls—without the effort of rolling dough.
It’s perfect for potlucks, family gatherings, Sunday brunch, or even an afternoon pick-me-up.
Why You’ll Love This Cinnamon Roll Poke Cake
Warm Cinnamon Flavor: Infused with a sweet blend of brown sugar, condensed milk, and cinnamon, this cake captures the cozy taste of a classic cinnamon roll in every mouthful.
Moist & Tender: The filling and frosting ensure that each bite of this poke cake is extra moist and flavorful.
Easy to Make: Using cake mix as a base saves time without sacrificing flavor.
Make-Ahead: Make it in advance for a stress-free dessert that’s guaranteed to impress!
Ingredients
- White Cake Mix: Use whatever brand you like best, plus the ingredients listed on the box.
- Sweetened Condensed Milk: Creates a gooey, sweet filling that seeps into the holes for moisture and flavor.
- Unsalted Butter: Used in both the filling and frosting, it adds richness and helps create smooth, creamy textures.
- Light Brown Sugar: Adds caramel notes to the filling.
- Ground Cinnamon: Adds warmth and depth to the filling. You can’t have cinnamon rolls without it!
- Salt: Enhances all the flavors and balances the sweetness.
- Cream Cheese: Forms the base of the frosting. If you want it to be really luxurious, double the recipe.
- Heavy Cream: Whipped and folded into the frosting for a lighter, fluffier texture.
- Powdered Sugar: Sweetens and thickens the frosting while maintaining a smooth consistency.
- Vanilla Extract: Adds depth and warmth to the frosting.
How to Make Cinnamon Roll Poke Cake
Imagine your favorite cinnamon roll transformed into a gloriously moist, perfectly shareable cake.
Each slice reveals a tender vanilla sponge filled with ribbons of warm cinnamon-brown sugar goodness.
Crowned with a cloud-like cream cheese frosting that’s simultaneously rich and light, this dessert bridges the gap between breakfast pastry and decadent cake.
But believe it or not, it’s super easy to make!
1. MAKE and bake the cake according to the package directions.
2. COOL the cake for about 20 minutes. Then, poke holes 1 inch apart over the top with a wooden spoon.
3. WHISK the sweetened condensed milk, brown sugar, melted butter, cinnamon, and salt until smooth. Spread over the cake.
4. WHIP the heavy cream until stiff peaks form. Set aside.
5. BEAT the cream cheese and softened butter until creamy and smooth. Gradually add the powdered sugar, vanilla, and salt, mixing until smooth.
6. FOLD the whipped cream into the cream cheese mixture until just combined.
7. SPREAD the cream cheese frosting evenly over the cooled cake. Chill for an hour to set.
8. SERVE with a light dusting of cinnamon, and enjoy!
Tips For the Best Cinnamon Roll Poke Cake
Create a stunning centerpiece with these nifty tips:
- Chill the frosting. If the frosting seems too runny, refrigerate it for 30 minutes before spreading. You can also skip the whipped cream if you want it thicker.
- Make it creamier. Add some extra condensed milk to the filling. Pour it over slowly so it has time to soak in.
- Use a simple glaze. Just mix some powdered sugar and milk and drizzle it over the top.
- Chill it well. Cover and chill the cake for a few hours so the sponge has time to soak up all the yummy flavors.
- Mix things up! Try using chocolate cake mix instead of vanilla, adding nuts for crunch, or adding maple syrup to the frosting for a twist.
How to Store
If you have leftovers, here’s how to keep them fresh:
To Store: Cover the cake tightly with plastic wrap or store it in an airtight container. Refrigerate for up to 5 days.
To Freeze: Wrap the unfrosted cake in plastic and foil and freeze for up to 3 months. Thaw overnight in the refrigerator and add fresh cream cheese frosting before serving.
More Poke Cake Recipes You Have to Try
Coconut Poke Cake
Eggnog Poke Cake
Cannoli Poke Cake
Jello Poke Cake
Cinnamon Roll Poke Cake
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kcalThis cinnamon roll poke cake has all the cozy flavors of a cinnamon roll, layered with sweet cinnamon filling and topped with rich cream cheese frosting.
Ingredients
- For the Cake
1 (15.25 ounce) box white cake mix
ingredients listed on the box: eggs, oil, and water
- For the Filling
1/2 cup sweetened condensed milk
1/2 cup light brown sugar, packed
1/4 cup unsalted butter
2 teaspoons ground cinnamon
1/4 teaspoon salt
- For the Cream Cheese Frosting
1/2 cup heavy cream
8 ounces cream cheese, room temperature
1 cup unsalted butter, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1/8 teaspoon salt
Instructions
- Preheat the oven to 350°F. Grease a 9×13-inch baking dish with nonstick spray.
- Make the Cake: Prepare and bake the cake mix according to package directions.
- Let the cake cool for about 20 minutes. Then, using the end of a wooden spoon or a thick straw, poke holes approximately 1 inch apart all over the top of the cake. Poke only about halfway through the sponge, not all the way to the bottom.
- Make the Filling: In a medium bowl, whisk the sweetened condensed milk, brown sugar, melted butter, cinnamon, and salt until smooth.
- Pour the cinnamon filling over the cake. Use a spatula to spread it evenly across the surface, then tap the dish on the counter so it seeps into the holes. Let the cake cool completely.
- Make the Frosting: In a medium bowl, beat the heavy cream with an electric mixer until stiff peaks form. Set aside.
- In a separate large bowl, beat the cream cheese and softened butter until creamy and smooth. Gradually add the powdered sugar, vanilla extract, and salt, beating until smooth and well combined.
- Gently fold the whipped cream into the cream cheese mixture until just incorporated.
- Once the cake is completely cool, spread the cream cheese frosting evenly over the top. Chill for an hour to let it set.
- Serve with a light dusting of cinnamon, and enjoy!
Notes
- Chill the frosting. If the frosting seems too runny, refrigerate it for 30 minutes before spreading.
- Chill it well. Cover and chill the cake for a few hours so the sponge has time to soak up all the yummy flavors.
