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Easy cinnamon roll poke cake with fluffy vanilla cake soaked in cinnamon sugar and topped with thick cream cheese frosting, finished with a dusting of ground cinnamon.

Cinnamon Roll Poke Cake

This decadent Cinnamon Roll Poke Cake features a moist white cake infused with a buttery brown sugar cinnamon syrup and topped with rich cream cheese frosting. All the flavors of a cinnamon roll without the kneading.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 1 hour 50 minutes
Servings: 12 g
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 1 box white cake mix Plus ingredients on box
  • 1 teaspoon vanilla extract For cake batter
  • ½ cup unsalted butter Melted, for filling
  • ¾ cup light brown sugar Packed
  • 1 tablespoon ground cinnamon Divided use
  • 1 tablespoon sweetened condensed milk Optional
  • 8 oz cream cheese Softened
  • ½ cup unsalted butter Softened, for frosting
  • 2 ½ cups powdered sugar Sifted

Equipment

  • 1 Baking pan 9x13 inch
  • 1 Wooden spoon Round handle for poking
  • 1 Electric mixer Hand or stand
  • 3 Mixing bowls Various sizes

Method
 

  1. Preheat oven to 350°F; prepare and bake cake mix in a 9x13 pan as directed.
  2. Poke holes all over the warm cake using the handle of a wooden spoon.
  3. Whisk melted butter, brown sugar, cinnamon, and condensed milk; pour over cake.
  4. Cool cake completely, then refrigerate for 30 minutes to set.
  5. Beat cream cheese, butter, powdered sugar, and vanilla until fluffy.
  6. Spread frosting over cake, dust with cinnamon sugar, and serve.

Notes

Poke the holes while the cake is still warm to ensure the filling absorbs properly. Chill the cake before frosting to prevent the warm cake from melting the cream cheese topping.