A cinnamon roll poke cake is moist and tender with a delicious cream cheese topping and full of classic cinnamon roll flavor.
Course Dessert
Cuisine American
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Total Time 45 minutesminutes
Servings 12Slices
Calories 443kcal
Equipment
Measuring Cups and Spoons
9x13 baking dish
Microwaveable Bowl
Mixing Bowl
Spatula
Wooden spoon or chopstick
Ingredients
15.25ouncesyellow cake mixprepared according to the box directions for a 9x13-inch cake
14ouncessweetened condensed milk
5tablespoonsbutter
¼cupbrown sugarpacked
2teaspoonsground cinnamon
2teaspoonsvanilla extract
Frosting
½cup buttersoftened
8ounces cream cheesesoftened
2teaspoonsvanilla extract
2tablespoonsheavy whipping cream
2 ½cupspowdered sugar
Instructions
Poke holes all over the baked cake using the end of a wooden spoon or the thick end of a chopstick.
In a medium microwave safe bowl, add the sweetened condensed milk, butter, and brown sugar. Heat in the microwave on high for 1 minute. Stir well, then continue microwaving in 30-second intervals until the butter is melted and the sugar has dissolved. Stir until smooth.
Pour the hot filling over the whole cake. Set the cake aside for at least 15 minutes to allow the wet mixture to soak into the cake.
In a large mixing bowl, beat the softened butter and cream cheese together with an electric mixer on medium speed until well combined.
Add the vanilla and heavy cream and mix until blended.
Add the powdered sugar and beat with the electric mixer until the frosting is light and fluffy.
Scoop the frosting onto the cake and spread edge to edge. Dust with a little cinnamon if desired.
Slice the cake and serve at room temperature.
Notes
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.