October 23, 2023
Review RecipeCinnamon Roll Poke Cake
The cinnamon roll poke cake takes a boxed cake mix and upgrades it to something like a delicious cinnamon roll.
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If you love cinnamon rolls but want something a little different, then this cinnamon roll poke cake will be perfect. This easy-to-make recipe uses a box of white cake mix to do the hard work and is ready in less than an hour, including making the delicious cream cheese frosting on top.
Cinnamon Roll Poke Cake Ingredients
If you’re a fan of sweet treats, cinnamon roll poke cake is definitely something to add to your list.
This dessert is a delicious combination of cinnamon, cream cheese, and moist cake.
When you take a bite, you’ll experience the velvety cream cheese icing, the soft and fluffy cake base, and the fragrant cinnamon spice.
You’ll need:
For The Cake:
- 1 box of vanilla (white) cake mix, prepare as directed on the box
For The Filling Mixture:
- 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
Substitutions And Additions
VANILLA FLAVORING: You can use vanilla extract if you do not have clear vanilla. The clear vanilla flavoring keeps the frosting white, so if you use a brown extract, your cake will look a little different from the pictures.
CREAM CHEESE: You can use either regular or Greek cream cheese. But don’t use a fat-free one, as it doesn’t work as well in the frosting.
How To Make This Cinnamon Roll Poke Cake Recipe
Once you bake the cake, you will poke holes in it and pour a creamy mixture that will infuse the entire cake. Top it with creamy frosting, and enjoy.
STEP ONE: Preheat the oven to 350°F. Spray a 9 x 13-inch baking dish with baking spray.
STEP TWO: Prepare the vanilla cake as directed on the cake box. After baking, allow the cake to cool until it is still just slightly warm to the touch.
OUR RECIPE DEVELOPER SAYS
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!
STEP THREE: Using the handle of a wooden spoon or spatula, poke holes in the cake. Spread the holes ½ inch apart.
PRO TIP:
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 (just like we do with this Turtle poke cake).
STEP FOUR: In a heat-safe bowl, add 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.
STEP FIVE: Carefully ladle the melted butter mixture evenly over the top of the entire cake.
PRO TIP:
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.
STEP SIX: Using a stand mixer, or a hand mixer and a medium 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.
STEP SEVEN: 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.
Don’t rush this process. Return the mixer speed to medium and continue mixing until the frosting is smooth.
STEP EIGHT: Spoon all of the frosting on top of the cake, and using a silicone spatula, smooth the frosting.
How To Serve
Since it’s so easy to make, this is an ideal dessert to serve to guests that pop over or take along to a summertime potluck or even a brunch. It is a true crowd-pleaser.
It would also be a tasty dessert at home or for an evening snack with a cup of coffee, tea, or vanilla latte.
Add a scoop of vanilla ice cream and a bit of whipped cream, and you have a scrumptious treat.
MORE POKE CAKE RECIPES
Don’t limit yourself to just a cinnamon poke cake! You can also try making a coconut poke cake with its classic flavors. Or try something fun and colorful with the jello poke cake.
Storing This Cinnamon Poke Cake
We’ve got some simple storage tips to keep your cake fresh and scrumptious for as long as possible.
IN THE FRIDGE: The cake should be stored in the fridge due to the cream cheese frosting. Pop portions in an airtight container and use within 3 to 4 days.
IN THE FREEZER: If you want to freeze the cake, do it before you add the frosting. Pop it into a freezer bag or container for up to three months. Defrost thoroughly, then add the frosting to serve.
Poke cakes are a fun way to make a boxed cake into something even tastier. This cinnamon roll poke cake recipe is tasty, simple, and has all the flavor to satisfy your cinnamon roll craving but with much less work (try our copycat Cinnabon cinnamon rolls, too!).
Frequently Asked Questions
Do I have to use a white cake mix?
You can use whatever cake flavor you prefer for this easy cake recipe. Try vanilla or yellow cake as two great options.
What do you use to poke holes in poke cake?
The end of a wooden spoon is the best size to poke holes in the cake.
Can I make this easy dessert ahead of time?
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 before.
More Recipes You’ll Love
Cinnamon Roll Poke Cake
The cinnamon roll poke cake takes a boxed cake mix and upgrades it to something like a delicious cinnamon roll.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 15 slices
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
Calories: 336kcal | Carbohydrates: 43g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 172mg | Potassium: 136mg | Fiber: 1g | Sugar: 42g | Vitamin A: 590IU | Vitamin C: 1mg | Calcium: 104mg | Iron: 1mg
Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb
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Comments
Gloria says
What a perfect cake!!!
Nicc says
Amazing! It’s my nephew’s new favorite cake! Literally tastes like a cinnamon roll from the fair, but with the soft delicate texture of cake.
Anne Williams says
Can one use purchased xream cheese frosting in a can vs making it?
Layne Kangas says
Hi, Anne – that would probably work but I haven’t personally done it like that so I can’t say for 100% certain there wouldn’t need to be any adjustments. Please let me know if you test it out! Enjoy) 🙂
Laura H says
Silly question…what else can I use if I don’t have half n half on hand? Thanks in advance!
Layne Kangas says
Hi, Laura – you can use milk but half and half would be best. Enjoy!
Rick Horton says
I Love this cake but I have question I have Almond Clear Extract instead of vanilla would this work as well?
Layne Kangas says
Hi, Rick – it might change the flavor a little but I think it would be good! Enjoy!
Shannon Marti says
This is the best cake I have ever eaten, It is absolutely delish!
Sharon says
Easy to make I’m not a cake fan but the people I made it for will love it. My question is can this cake be frozen?
Layne Kangas says
Hi, Sharon – here are our storage recommendations:
IN THE FRIDGE: The cake should be stored in the fridge due to the cream cheese frosting. Pop portions in an airtight container and use within 3 to 4 days.
IN THE FREEZER: If you want to freeze the cake, do it before you add the frosting. Pop it into a freezer bag or container for up to three months. Defrost thoroughly then add the frosting to serve.
Cindy Minor says
Sounds delicious! I can’t wait to try out this recipe!
Kathy laird says
Looks so yummy I want to make it
Teresa says
Sounds amazing
Betty Quigley says
Can you use regular vanilla extract if you don’t have the clear for the icing
Layne Kangas says
Hi, Betty – yes, you can! Enjoy!
Zina says
Every time I make this people want the recipe. One person told me it was the best cake of their life!
Linda says
This was really good. Really, really sweet, but really good. Pretty easy too. Was my first time making a buttercream type frosting. I used brown vanilla and had no issues.