This Cinnamon Roll Poke Cake starts with a white cake mix, infused with a buttery cinnamon-sugar filling and topped with a rich cream cheese frosting!
CINNAMON BUN POKE CAKE
One day I wanted to make a dessert, and was leaning toward our Rolo Poke Cake, yet I was also madly craving cinnamon buns. Just as I was about to pull out our recipe for Cinnamon Bun Cake, I had the brilliant idea of combining my favourite parts of these recipes into one.
Turns out it was the best decision, because I made a poke cake that was sinfully delicious. This Cinnamon Roll Poke Cake has all of the flavors of a cinnamon roll but with less effort.
This cake recipe is incredibly moist, it melts in your mouth!
What is a Poke Cake?
Poke cakes are just cakes that have had holes poked in them, then filling or liquid is poured into those holes. The purpose is to infuse extra flavor into each and every bite.
How to Make Cinnamon Roll Poke Cake:
Cinnamon Roll Poke Cake starts with baking a white cake from a boxed cake mix. Sure, you can make your own, yet I’ve never been disappointed with doctoring a simple box cake mix, so you may as well save yourself some time in the kitchen.
After making the white cake according to package directions, allow the cake to cool completely.
While the cake is cooling, get the filling ready by stirring together the melted butter, brown sugar, condensed milk, cinnamon and vanilla extract.
Poke holes in the cake using the end of a wooden spoon. Space them a few inches apart and make sure to not poke all the way to the bottom of the cake.
Pour the filling mixture into the holes. It doesn’t have to be precise, just try to move along from hole to hole. If there’s any remaining, I just dump in the middle and allow it to flow where it wants.
Cinnamon Roll Poke Cake Frosting
Next is the frosting, and this one is a cream cheese based icing that I make when I need a stiffer icing than our Dream Whip Icing that isn’t too sweet. It’s similar to the one I use for our incredible Carrot Cake.
For the frosting you’ll need a package of softened cream cheese, softened butter, sweetened condensed milk, icing sugar, vanilla extract and a just a little bit of milk.
Spread the icing on top of the poke cake and sprinkle with some cinnamon for added taste and look. Voila!
This is the best cinnamon roll poke cake. It has all the taste of a cinnamon bun, yet without that heavy dough. Instead, it’s in the form of a light moist cake.
This best cinnamon bun poke cake really is the perfect way to indulge your cinnamon roll craving!
Moist cake, buttery cinnamon sugar filling and a delicious cream cheese frosting. When I think of perfect cake recipes, this one definitely comes to mind.
It’s the ideal winter poke cake recipe to join our favorite summer and fall poke cake recipes.
More Recipes to Try:
- Cinnamon Bun Monkey Bread
- Reese Cinnamon Buns
- Slow Cooker White Chocolate Cinnamon Hot Chocolate
- Apple Cinnamon Streusel Muffins
FOR THE CAKE
- 1 Pkg White Cake Mix, along with ingredients per package to make
FOR THE FILLING
- 1/2 cup Butter, emlted
- 1/2 cup Brown Sugar
- 1/2 cup Sweetened Condensed Milk
- 1 tbsp Cinnamon
- 1 tbsp Vanilla Extract
FOR THE FROSTING
- 1 8oz pkg Cream Cheese, room temperature
- 1/4 cup Butter, softened
- 2 tbsp Sweetened Condensed Milk
- 1 tsp Vanilla Extract
- 2 cups Icing Sugar
- 4 tbsp Milk
- Using a box of white cake mix, follow the package directions and make one cake in a 9x13 baking pan.
- When a toothpick comes out clean, remove the cake from the oven and allow it to cool, while still in the pan. This might take 20-30 minutes.
- While the cake is cooling, make the filling by combining all 'filling ingredients' in a bowl. Stir until smooth and set aside.
- When cake is cooled, use the end of a wooden spoon and poke holes in the cake a few inches apart from one another. Make sure to not poke holes all the way to the bottom of the cake. You'll probably get about 20-30 holes in your cake.
- Pour the filling into the holes of the cake. If there is reserve after all the holes are filled, just continue to pour anywhere on the cake.
- Allow cake to sit while you make the frosting.
- To make the frosting, use an electric mixer and cream together the butter and cream cheese. Add in the condensed milk, icing sugar, vanilla, and milk - and combine again until smooth.
- Using a spatula, frost the entire cake. Top with sprinkled ground cinnamon, serve and enjoy!
- - This cake can be refrigerated. Re-serve chilled or at room temperature.
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 420 Total Fat: 24g Saturated Fat: 15g Trans Fat: 1g Unsaturated Fat: 8g Cholesterol: 67mg Sodium: 236mg Carbohydrates: 48g Net Carbohydrates: 0g Fiber: 0g Sugar: 44g Sugar Alcohols: 0g Protein: 4g