Description
This Cinnamon Roll Poke Cake is a delightful dessert that combines a moist vanilla cake with a luscious cinnamon-infused sweetened condensed milk filling, and a creamy cream cheese frosting. The poke cake technique allows the filling to seep into the cake, creating a soft, flavorful treat reminiscent of your favorite cinnamon roll, perfect for any occasion.
Ingredients
Scale
Cake
- 1 box vanilla (white) cake mix, prepared as directed on the box (use 2–3 eggs as preferred)
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
- 2 teaspoons half and half
- 2½ cups powdered sugar
Instructions
- Preheat and prepare the pan: Preheat the oven to 350°F (175°C). Spray a 9 x 13 inch baking dish with baking spray to prevent sticking.
- Prepare the cake batter: Prepare the vanilla cake mix according to the package instructions, using your choice of 2 to 3 eggs or just egg whites. Pour the batter into the prepared baking dish.
- Bake the cake: Bake the cake while closely monitoring it, as box cakes often finish earlier than package directions indicate. Bake until the cake is just set and a toothpick comes out mostly clean. Allow the cake to cool until it is slightly warm to the touch.
- Poke holes in the cake: Using the handle end of a silicone spoon, spatula, or wooden utensil, poke holes about ½ inch apart all over the cake surface to allow the filling to soak in.
- Prepare the cinnamon filling: In a heat-safe bowl, combine 5 tablespoons butter, ½ cup packed light brown sugar, 3 teaspoons ground cinnamon, 2½ teaspoons clear vanilla extract, and the 14-ounce can of sweetened condensed milk. Whisk together until well combined.
- Heat the filling mixture: Microwave the cinnamon filling in 1-minute intervals, stirring after each minute, until the butter melts and sugar lumps dissolve completely (about 2-3 minutes total), stirring well after each heating.
- Pour filling over the cake: Carefully ladle the warm cinnamon mixture evenly over the poked cake, allowing it to soak into the holes created.
- Make the cream cheese frosting: In a mixing bowl, cream together the softened butter and cream cheese at medium speed using a stand or handheld mixer. Scrape down the bowl sides to ensure thorough mixing.
- Add flavorings and sugar to frosting: Reduce mixer speed to low and add 2 teaspoons clear vanilla extract, 2 teaspoons half and half, and gradually add 2½ cups powdered sugar, about ½ cup at a time. Once fully incorporated, increase speed to medium and beat until the frosting is smooth and creamy.
- Frost the cake: Spread all of the cream cheese frosting evenly over the cake using a silicone spatula. Smooth the top. Any leftover frosting can be stored in an airtight container for later use.
Notes
- Use a toothpick to test cake doneness instead of relying solely on baking times on the box, as ovens and mixes vary.
- The poke holes allow the cinnamon condensed milk mixture to soak deep into the cake, keeping it moist and flavorful.
- Softened butter and cream cheese should be at room temperature for easiest mixing and smooth frosting texture.
- This cake is best served after the frosting has set slightly, and can be refrigerated for up to 3 days.
- Variations can include adding chopped nuts or raisins into the cinnamon filling for texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Cinnamon Roll Poke Cake, Vanilla Cake, Cinnamon Cake, Cream Cheese Frosting, Poke Cake, Dessert, Easy Cake Recipe
