Pin
Loaded up with rich cinnamon goodness, this Cinnamon Roll Poke Cake comes out fluffy with a buttery caramel goo all soaked in. It’s slathered in creamy cream cheese frosting with a soft middle. You’ll never see leftovers after a potluck—it disappears in a flash. I always get a kick out of how this cake mashes together the yumminess of regular cinnamon rolls and a classic sheet cake, making it the one that’s always gone first at my get-togethers.
My crew asks for this every time someone’s birthday or brunch comes around. I popped a chilled slice on a plate once—my husband says it’s even more awesome that way.
Irresistible Ingredients
- Cream cheese: Full fat, room temp is best for fluffy clouds of frosting
- Sweetened condensed milk: Makes for a thick filling that sinks into every poke
- Light brown sugar: Teams up with cinnamon to give you a swirly caramel note
- Butter for filling and frosting: Use unsalted, good quality for max flavor
- Powdered sugar: Sift ahead if you see clumps—helps you get smooth frosting
- Clear or regular vanilla: Clear makes your frosting super white, both taste yummy
- Half and half: Just a splash adds creaminess to the frosting
- White cake mix and fixings: A classic base that drinks up the cinnamon sauce
- Ground cinnamon: Use a fresh one for a bold, sniff-worthy aroma
Simple Step Guide
- Finish and Serve:
- Slather the frosting thick all over. Take it right to the edges with a spatula or knife. If you want a chillier bite, stick it in the fridge. You can eat it gooey and warm, too—my family loves both. Ice cream is totally welcome here.
- Mix the Frosting:
- Grab your mixer. Start with soft butter and cream cheese, whip on medium till blended and fluffy. Scrape your bowl. Drop in vanilla and half and half. Work in powdered sugar slowly, about half a cup at a time on low. When it’s all in, beat it a little more to fluff it up.
- Fill the Cake:
- Pour the warm cinnamon sauce slowly and gently over the cake. Let it seep down into every hole. Don’t rush—just a little sauce at a time so it doesn’t pool on top.
- Make the Cinnamon Filling:
- Grab a microwave-safe bowl and mix together butter, brown sugar, cinnamon, vanilla, and sweetened condensed milk. Whisk until it’s smooth. Microwave for 1 minute, stir, heat again for 1 minute, and stir until all the sugar’s dissolved and it’s silky. Hit it with 30 more seconds if it needs it.
- Poke the Cake:
- Take a wood spoon or silicone spatula handle and poke deep holes through half the cake. Spread them out about half an inch between pokes. It’s easier if the cake’s a bit warm—it won’t fall apart.
- Mix and Bake the Cake:
- Follow package steps for the white cake using whole eggs or just whites, your pick. Pour the batter in your prepped pan and smooth it out. Bake just until it’s set and pale gold—watch it and check early so it doesn’t overbake. Let it sit ‘til it’s just slightly warm.
- Preheat and Prepare the Pan:
- Fire up the oven to 350. Spray up your 9x13 pan so nothing sticks later.
Pin
The gooey, melty cinnamon layer always wins me over—it tastes like the very middle of the best bakery cinnamon roll. My daughter once tried to sneak a spoonful of the filling straight from the bowl—guess she couldn’t wait for the cake part.
Storage Know-How
Cover leftovers tight and toss in the fridge—they’ll be tasty for four days easy. Need to keep them longer? Slice, wrap, and freeze. Ready to eat? Let them thaw in the fridge or zap for a few seconds in the microwave to get that oozy soft texture back.
Swaps You Can Make
No clear vanilla? Regular works just the same. Out of half and half? Milk or heavy cream subs in just fine for frosting. Want a fun twist? Drop a dash of nutmeg in the filling or swap in dark brown sugar for extra caramel oomph.
Fun Ways to Serve
This cake is awesome alone but shines with a scoop of vanilla ice cream or a frothy blob of whipped cream. Give it a caramel splash or extra cinnamon shake for a bakery look. Sometimes I go all out and serve it at brunch with some fresh fruit on the side.
Pin
Backstory
Poke cakes popped up in the 1970s when folks at home wanted new tricks for box cakes. Making holes lets the good stuff soak in, so every piece comes out sticky and full of flavor. Throw in the cinnamon roll combo and you get all that sweet comfort of a breakfast classic.
FAQs About the Recipe
- → What's the best way to poke holes?
Grab something round, like the handle of a silicone spatula, and pop holes all across the warm cake. Try for about half an inch between so all the filling gets soaked up but the top doesn't fall apart.
- → Will regular vanilla work if I don't have clear?
Totally! Normal vanilla extract works great, though if you want your frosting to stay super white, go for the clear stuff.
- → How do I put the frosting on?
Once your cake has cooled, scoop your cream cheese frosting right on and use a spatula or an offset knife to spread it all over the top—just make it smooth and even.
- → Should I chill this or keep it out?
Totally up to you. If you like a firmer bite, pop it in the fridge. For something softer, let it sit out. Honestly, both ways are tasty!
- → Got anything good to serve with it?
Vanilla ice cream works really well, or go for whipped cream, or toss on some fresh fruit slices for a cool kick.