Name: Cinnamon Roll Poke Cake Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 1 h
Cuisine: American
Ingredients: 1 box white cake mix (prepare as directed on the box); 5 tablespoons butter; ½ cup light brown sugar (packed); 3 teaspoons ground cinnamon; 2½ teaspoons clear vanilla extract; 14 ounce can sweetened condensed milk; 8 ounce bar cream cheese (softened); ½ cup butter (softened); 2 teaspoons clear vanilla flavoring; 2 ½ cups powdered sugar; 2 teaspoons half and half

Introduction

This Cinnamon Roll Poke Cake is a delightful twist on two classic favorites—incredible cinnamon roll flavors baked into a moist, tender cake. With its creamy vanilla glaze and rich cinnamon-sugar filling, it’s perfect for breakfast, dessert, or any time you want a comforting treat.

A single square piece of cinnamon roll cake is placed on a white plate. The cake has two visible layers: the bottom layer is light brown with swirls of darker cinnamon spice creating a textured and slightly crumbly look, while the top layer is a smooth, thick white frosting that drips slightly down the sides. The background is a white marbled texture, and there are two cinnamon sticks placed in front of the plate, slightly out of focus. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 box white cake mix (prepare as directed on the box)
5 tablespoons butter
½ cup light brown sugar (packed)
3 teaspoons ground cinnamon
2½ teaspoons clear vanilla extract
14 ounce can sweetened condensed milk
8 ounce bar cream cheese (softened)
½ cup butter (softened)
2 teaspoons clear vanilla flavoring
2 ½ cups powdered sugar
2 teaspoons half and half

Instructions

Step 1: Prepare the white cake mix according to package instructions and bake in a greased 9×13-inch pan as directed. Allow the cake to cool slightly, about 10 minutes.
Step 2: In a small saucepan, melt 5 tablespoons of butter over low heat. Add the brown sugar and cinnamon, stirring until the sugar dissolves and the mixture is smooth. Remove from heat.
Step 3: Using the handle of a wooden spoon or a similar tool, poke holes all over the warm cake evenly, about 20 to 30 holes total.
Step 4: Slowly pour the melted cinnamon sugar mixture and the sweetened condensed milk over the cake, allowing it to seep into the holes for a gooey, flavorful center.
Step 5: In a mixing bowl, combine the softened cream cheese and ½ cup softened butter until creamy. Add the clear vanilla flavoring and mix well.
Step 6: Gradually add the powdered sugar and half and half to the cream cheese mixture, beating until smooth and spreadable.
Step 7: Spread the cream cheese frosting evenly over the cooled cake. Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld.

Tips & Variations

For a stronger cinnamon flavor, increase the ground cinnamon in the sugar topping by 1 teaspoon.
Swap the white cake mix for yellow or spice cake for a different twist.
Top with chopped pecans or walnuts for added crunch and texture.
Use regular vanilla extract if clear vanilla is unavailable; it may slightly darken the frosting color.

Storage

Store the cake covered in the refrigerator for up to 4 days. Before serving, you can bring slices to room temperature for about 15 minutes to enhance flavor. This cake can also be frozen for up to 2 months; thaw overnight in the fridge before serving.

How to Serve

A square piece of cinnamon roll cake sits on a white plate over a white marbled texture. The bottom layer is light golden brown cake mixed with specks of brown cinnamon, showing a soft and crumbly texture. Sitting on top, the second layer is thick white cream cheese frosting that smoothly drips down the sides of the cake in wide drops. The whole dish has a moist and rich look, with warm tones from the cake and a cool, creamy look from the frosting. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake from scratch instead of using a cake mix?

Yes, you can use your favorite homemade white cake recipe. Just be sure to bake it in the same size pan and follow the poking and topping steps the same way.

Is it necessary to poke holes in the cake?

Absolutely. Poking holes allows the cinnamon sugar mixture and sweetened condensed milk to soak into the cake, making it moist and flavorful throughout rather than just on top.

Cinnamon Roll Poke Cake Recipe

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★★★★★

4.7 from 120 reviews

This Cinnamon Roll Poke Cake is a decadent dessert that combines the soft, fluffy texture of a white cake with the rich flavors of cinnamon and cream cheese frosting. The cake is baked, then poked with holes to allow a luscious cinnamon sugar and sweetened condensed milk mixture to soak in, infusing every bite with gooey sweetness reminiscent of classic cinnamon rolls. Topped with a creamy vanilla cream cheese frosting, this poke cake is perfect for sharing at celebrations or enjoying as a comforting treat.

Author: Zane
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cake

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

Cinnamon Sugar 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

Cream Cheese Frosting

8 ounce bar cream cheese (softened)
½ cup butter (softened)
2 teaspoons clear vanilla flavoring
2 ½ cups powdered sugar
2 teaspoons half and half

Instructions

Prepare the Cake: Follow the instructions on the white cake mix box to prepare the cake batter. Pour the batter evenly into a greased 9×13 inch baking pan. Bake the cake according to the box directions, typically around 25-30 minutes, until a toothpick inserted in the center comes out clean. Allow the cake to cool slightly.
Make the Cinnamon Sugar Filling: In a small saucepan, melt 5 tablespoons of butter over medium heat. Stir in the light brown sugar and ground cinnamon until the sugar is completely dissolved and the mixture is smooth. Remove from heat and stir in 2½ teaspoons of clear vanilla extract. Set aside to cool slightly.
Poke the Cake: Once the cake has cooled but is still slightly warm, use the handle of a wooden spoon or a skewer to poke holes all over the surface of the cake, spacing about 1 inch apart. This creates pockets for the filling to seep in.
Add the Filling: Pour the sweetened condensed milk evenly over the cake, letting it soak into the holes. Next, pour the cinnamon sugar butter mixture over the cake surface, ensuring it fills the holes as well. Refrigerate the cake while you prepare the frosting to allow the filling to absorb.
Prepare the Cream Cheese Frosting: In a medium bowl, beat together the softened cream cheese and butter until smooth and creamy. Add the clear vanilla flavoring and mix well. Gradually add the powdered sugar, beating until fluffy. Finally, add the half and half to reach desired spreading consistency.
Frost the Cake: After the cake has chilled and absorbed the filling, spread the cream cheese frosting evenly over the top of the cake using a spatula or knife.
Serve: Slice the poke cake into squares and serve chilled or at room temperature. Store any leftovers covered in the refrigerator.

Notes

For best results, ensure the cake is slightly warm when poking holes so the filling seeps in properly rather than running off.
The cream cheese frosting should be smooth with no lumps for easy spreading.
You can substitute half and half with milk if you prefer a lighter frosting.
This cake can be made a day ahead; chilling allows flavors to meld beautifully.
Use a good quality unsalted butter for both filling and frosting for the best taste.

Keywords: Cinnamon Roll Poke Cake, cinnamon cake, poke cake recipe, cream cheese frosting, easy dessert