CINNAMON ROLL POKE CAKE
Cinnamon Roll Poke Cake starts with a boxed cake mix, topped with a deliciously sweetened cinnamon filling and topped with homemade cream cheese frosting! This is the same frosting I use on my RED VELVET CHEESECAKE CAKE and my FRESH STRAWBERRY CAKE. It is divine!
WHAT IS A POKE CAKE?
Poke cakes are just cakes that have had holes poked in them and some sort of filling is then poured into those holes. Then the cake is topped with some sort of frosting (to help hide the poked holes.) I have made a bunch of poke cakes over the years and shared them here. The very first one I shared on the blog was an OREO PUDDING POKE CAKE then BANANA PUDDING POKE CAKE, BOSTON CREAM POKE CAKE and the list goes on!
WHAT YOU’LL NEED:
for the cake:
vanilla or white cake mix
ingredients needed to make cake (eggs, oil & water)
for the filling:
sweetened condensed milk
salted butter
brown sugar
ground cinnamon
For the frosting:
cream cheese
salted butter
powdered sugar
vanilla extract
heavy cream or milk
cinnamon sugar (optional)
HOW TO MAKE CINNAMON ROLL POKE CAKE:
For the cake: Preheat oven to 350f degrees, Spray a 9×13 baking dish with nonstick cooking spray.
Prepare cake mix according to package directions. Pour prepared batter into prepared baking fish.
After baking, allow the cake to cool. Then using the end of a wooden spoon, poke holes (in about 1-inch intervals) into the cooled cake.
For the filling: In a small bowl, whisk together sweetened condensed milk, melted butter, brown sugar and cinnamon.
Pour the filling mixture into the holes and spread it out using the back of a spoon or a butter knife.
For the frosting: In a medium bowl, mix together softened cream cheese and softened butter with an electric mixer.
Then slowly mix in powdered sugar, vanilla extract and milk (or heavy cream.) Mix until smooth.
Spread frosting onto cake.
Sprinkle some cinnamon sugar on top of the frosting. Then put cake into the fridge for about an hour to allow the cake’s filling to set up.
Then serve!
Enjoy!
CINNAMON ROLL POKE CAKE
Ingredients
For the cake:
- 1 box vanilla or white cake mix
- ingredients needed to make cake eggs, oil & water
For the filling:
- 1 (14 oz) can sweetened condensed milk
- 4 tbsp melted salted butter
- 1/2 cup packed brown sugar
- 2 tsp ground cinnamon
For the frosting:
- 1/2 block (4 oz) cream cheese, softened to room temp.
- 1/3 cup butter, softened to room temp.
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 1 tbsp heavy cream or milk
Instructions
For the cake:
- Preheat oven to 350f degrees, Spray a 9×13 baking dish with nonstick cooking spray.
- Prepare cake mix according to package directions. Pour prepared batter into prepared baking dish.
- After baking, allow the cake to cool. Then using the end of a wooden spoon, poke holes (in about 1-inch intervals) into the cooled cake.
For the filling:
- In a small bowl, whisk together sweetened condensed milk, melted butter, brown sugar and cinnamon.
- Pour the filling mixture into the holes and spread it out using the back of a spoon or a butter knife.
For the frosting:
- In a medium bowl, mix together softened cream cheese and softened butter with an electric mixer.
- Then slowly mix in powdered sugar, vanilla extract and milk (or heavy cream.) Mix until smooth.
- Spread frosting onto cake.
- Sprinkle some cinnamon sugar on top of the frosting. Then put cake into the fridge for about an hour to allow the cake’s filling to set up. Then serve!
Nutrition
CRAVING EVEN MORE POKE CAKES? HAVE A LOOK AT THESE!
CHERRY ALMOND POKE CAKE
LEMON RASPBERRY POKE CAKE
Tess says
May 8, 2019 at 3:29 pmOMG this looks and sounds so AMAZING!! And easy… my kind of dessert! I’ll definitely be trying this soon… I’ll let u know how it turn’s out. 🙂 Yumm!
Brandie @ The Country Cook says
May 8, 2019 at 4:17 pmHope you love it!!
Sharon says
May 19, 2019 at 5:09 amI made this yesterday and took it to work, everyone loved it including myself. Was excellent, super moist. Will definitely make again. Thank you so much for the recipe, I’m going to try your Banana Froster Poke Cake next.
Brandie @ The Country Cook says
May 19, 2019 at 10:07 amHi Sharon! Yay!! Thanks so much for coming back to leave a review. I am so, so happy to hear that!! Hope you love the banana version!