Square slice of cinnamon roll poke cake topped with cream cheese frosting on a plate

The cinnamon roll poke cake takes a boxed cake mix and upgrades it to something like a delicious cinnamon roll.

Prep Time10

Cook Time40

Total Time50

Servings slices

There’s nothing quite like the cozy smell of cinnamon rolls baking, but sometimes you need a dessert that feeds a crowd without the fuss of individual rolls. Enter: Cinnamon Roll Poke Cake. It’s got all the flavors of a gooey cinnamon roll—brown sugar, cinnamon, creamy frosting—delivered in an easy-to-make 9×13 cake.

We tested this recipe multiple times to get the balance just right: moist cake base, buttery cinnamon filling that seeps into every bite, and a tangy cream cheese frosting that ties it all together.

Along the way, we learned a few tricks—like why box mix actually works better than scratch here, how clear vanilla keeps the frosting snowy white, and how to space the holes so the filling soaks without turning gummy.

The result? A cake that’s indulgent, nostalgic, and absolutely reliable every time.

Cinnamon Roll Poke Cake Ingredients

For The Cake:

1 box of vanilla (white) cake mix, prepare as directed on the box
5 tablespoons of butter
½ cup of light brown sugar, packed
3 teaspoons of ground cinnamon
2½ teaspoons vanilla extract
14-ounce can of sweetened condensed milk

For The Frosting:

8 tablespoons (½ cup) of butter, softened
8 ounces of cream cheese, softened
2 teaspoons of clear vanilla flavoring
2 teaspoons of half-and-half cream
2½ cups of powdered sugar

Ingredient Notes

Brown Sugar Choice – Light brown sugar gives the filling sweetness with a hint of caramel. If you swap in dark brown sugar, you’ll get a bolder molasses flavor. Both work, but the lighter version mimics the inside of a cinnamon roll more closely.

Do I have to use box mix? No—you can make a homemade white or vanilla cake if you prefer. However, note that cake mix creates a sturdy crumb that stands up to soaking. Some homemade cakes can collapse under the weight of the filling.

These box cakes are almost always done baking several minutes before the suggested bake times on the back of the box, so keep an eye on them in the oven.

Expert Tips & Tested Notes

In testing, holes poked about ½ inch apart gave the most even soak. Too close together makes the cake heavy, while too far apart leaves “dry patches.” Using the handle of a silicone spoon or spatula creates perfectly sized channels for the filling.

Heating the filling mixture in intervals (1 minute, stir, another minute, then 30-second bursts) isn’t just for convenience—it ensures the sugar fully dissolves without scorching. Stirring well between bursts is key to removing lumps and creating a silky pour.

We prefer using the end of a silicone spatula and poking holes while the cake is still just slightly warm. The cake slips right off the spatula and doesn’t cause any surface cake rips.

Step-by-step process for making cinnamon roll poke cake: poking evenly spaced holes in a baked vanilla cake with a silicone handle, mixing warm cinnamon-sugar filling in a glass bowl, pouring the filling into the cake holes, and tapping the pan to remove air bubbles.

Pour the melted filling while the cake is still slightly warm. A warm cake helps the mixture seep deeper into the poked holes, creating that gooey “cinnamon roll center” bite in every slice.

When you’re pouring the mixture into the holes, tap the pan on the counter a few times to get rid of any air bubbles and make sure the sauce fills the holes completely.

Serving Suggestions

This cake is a showstopper no matter how you slice it—literally.

For a cozy brunch spread, cut generous squares, paired with a vanilla latte. At holiday gatherings, dress it up with a sprinkle of cinnamon sugar or a drizzle of caramel so it feels like a bakery treat made just for the occasion.

Close-up slice of cinnamon roll poke cake topped with cream cheese frosting and drizzled with caramel sauce, served on a white plate with a fork, cinnamon sticks, and a jar of cinnamon in the background.

And if you’re serving it casually on a weeknight? Chill it, slice it cold, and call it the dessert version of raiding the center of a cinnamon roll—soft, gooey, and a little indulgent.

Storing This Cinnamon Poke Cake

You can make this easy cinnamon roll poke cake a day or two in advance. Since the cake should chill overnight to give it time for all the liquids to soak in, it is best to make it the day or two in advance

Because of the cream cheese frosting and milk filling, this cake should be stored in the refrigerator. It will last up to four days when covered tightly, and actually tastes better on day two once the flavors have settled. For longer storage, freeze slices individually, then thaw overnight in the fridge.

For parties, it’s safe to sit out for a couple of hours, but plan to refrigerate any leftovers promptly.

More Recipes You’ll Love

Cinnamon Roll Poke Cake

5 from 12 votes

The cinnamon roll poke cake takes a boxed cake mix and upgrades it to something like a delicious cinnamon roll.

Prep Time 10

Cook Time 40

Total Time 50

Servings slices

Print Recipe Pin Recipe Review Recipe

Ingredients

Cake

1 box vanilla (white) cake mix, prepare as directed on the box

Filling

5 tablespoons butter
½ cup light brown sugar, packed
3 teaspoons ground cinnamon
2½ teaspoons clear vanilla extract
14 ounce can sweetened condensed milk

Frosting

8 tablespoons butter, softened (½ cup)
8 ounces cream cheese, softened
2 teaspoons clear vanilla extract, you can use vanilla extract if you do not have the clear vanilla (the clear vanilla flavoring keeps the frosting white)
2 teaspoons half and half
2½ cups powdered sugar

Instructions

Preheat the oven to 350°F. Spray a 9 x 13 baking dish with a baking spray.
Prepare the cake as directed on the cake box. Some white cake box recipes give the option of 2 to 3 eggs using the whole egg or only the egg whites. Either works for this recipe, so it’s a personal preference. These box cakes are almost always done baking several minutes before the suggested bake times on the back of the box, so keep an eye on them in the oven! After baking, allow the cake to cool until it is still just slightly warm to the touch.
Using the end handle of a silicone spoon or spatula or a wooden handled spatula, poke holes in the cake. Spread the holes approximately ½ inch apart.
In a heat-safe bowl, add the 5 tablespoons of butter, light brown sugar, ground cinnamon, vanilla extract, and sweetened condensed milk. Whisk until all the ingredients are combined. Place the bowl in the microwave and heat on high for 1 minute, remove and stir. Heat for another minute and stir. Stir and make sure all brown sugar clumps have been removed. Return to the microwave for 30-second increments until all lumps are removed.
Carefully ladle the melted butter mixture evenly over the top of the cake.
Using a stand mixer or a handheld mixer and a medium-sized mixing bowl, on medium to medium-high speed, cream the 8 tablespoons of butter and cream cheese together. Scrape down the sides of the mixing bowl.
Reduce the mixer speed to low, then add the clear vanilla flavoring, half and half cream, and the powdered sugar ½ cup at a time. Return the mixer speed to medium and continue mixing until the frosting is smooth.
Spoon all of the frosting on the cake, and using a silicone spatula smooth the frosting. Any leftovers can be stored in an airtight container.

Video

Notes

Some white cake box recipes give the option of 2 to 3 eggs using the whole egg or only the egg whites. Either works for this recipe, so it’s personal preference. These box cakes are almost always done baking several minutes before the suggested bake times on the back of the box so keep an eye on them in the oven!
I prefer using the end of a silicone spatula and poking holes while the cake is still just slightly warm, the cake slips right off the spatula and doesn’t cause any surface cake rips.
When you’re pouring the mixture into the holes, tap the pan on the counter a few times to get rid of any air bubbles and make sure the sauce fills the holes completely.

Nutrition

Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb

Proudly Prepared by the Spaceships Kitchen

This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

Stephanie Keeping Publisher
Layne Kangas Marketing
Sian Cox Photographer
Lexus Monroe Editorial Assistant
Amy Tandiko Graphic Designer
Ina Chong

Cinnamon Roll Poke Cake