Description

This Cinnamon Roll Poke Cake is a delightful twist on classic cinnamon rolls made easy with a box cake mix. Moist vanilla cake is baked then poked with holes and filled with a rich cinnamon, brown sugar, and sweetened condensed milk mixture before being topped with a creamy vanilla cream cheese frosting. A perfect comforting dessert that combines the flavors of cinnamon rolls in a simple, luscious sheet cake.

Ingredients

Scale

Cake

1 box vanilla (white) cake mix (prepared as directed on the box)

Cinnamon Brown Sugar 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

Cream Cheese Frosting

8 tablespoons butter (softened, ½ cup)
8 ounces cream cheese (softened)
2 teaspoons clear vanilla extract
2 teaspoons half and half cream
2½ cups powdered sugar

Instructions

Preheat and Prepare: Preheat your oven to 350°F (175°C). Generously spray a 9 x 13 inch baking dish with baking spray to prevent sticking.
Make the Cake: Prepare the vanilla cake mix according to the box directions. You may use whole eggs or egg whites based on your preference. Bake the cake in the prepared pan, keeping a close eye as it tends to finish early. Once baked, allow the cake to cool until it’s just slightly warm to the touch.
Poke Holes: Using the handle end of a silicone spoon, spatula, or wooden utensil, poke holes evenly spaced approximately ½ inch apart all over the surface of the warm cake. This helps the filling penetrate the cake.
Prepare Cinnamon Filling: In a heat-safe bowl, combine 5 tablespoons butter, brown sugar, ground cinnamon, vanilla extract, and the sweetened condensed milk. Whisk to combine and microwave on high in 1-minute intervals, stirring thoroughly after each, continuing until the mixture is smooth and all sugar clumps are dissolved.
Soak the Cake: Carefully ladle and pour the warm butter and cinnamon sugar mixture evenly over the poked cake, allowing it to soak into the holes.
Make Frosting: In a stand mixer or with a handheld mixer, beat the softened butter and cream cheese together on medium to medium-high speed until creamy. Scrape down the sides of the bowl to ensure even mixing.
Add Flavor and Sugar: Reduce mixer speed to low and add vanilla extract, half and half cream, and powdered sugar gradually, about ½ cup at a time. Increase speed back to medium and beat until the frosting is smooth and fluffy.
Frost the Cake: Spoon all the cream cheese frosting over the top of the soaked cake. Use a silicone spatula to smooth it out evenly. Any leftover frosting can be stored in an airtight container for later use.

Notes

The cake should be warm but not hot when poking for best absorption of the filling.
Microwaving the cinnamon sugar mixture in increments helps dissolve sugar clumps without overheating.
Softened butter and cream cheese ensure a smooth frosting texture.
For extra flavor, you can sprinkle additional cinnamon on top of the frosting.
This cake keeps well covered in the refrigerator for up to 3 days.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Cinnamon roll cake, poke cake, cream cheese frosting, easy cinnamon dessert, vanilla cake, sweetened condensed milk dessert, cinnamon sugar cake