Cinnamon Roll Poke Cake
This Cinnamon Roll Poke Cake starts with a white cake mix, infused with a buttery cinnamon-sugar filling and topped with a rich cream cheese frosting!
Servings: 10
Calories: 420kcal
Ingredients
FOR THE CAKE
- 1 Pkg White Cake Mix along with ingredients per package to make
FOR THE FILLING
- 1/2 cup Butter melted
- 1/2 cup Brown Sugar
- 1/2 cup Sweetened Condensed Milk
- 1 tbsp Cinnamon
- 1 tbsp Vanilla Extract
FOR THE FROSTING
- 1 8 oz pkg Cream Cheese room temperature
- 1/4 cup Butter softened
- 2 tbsp Sweetened Condensed Milk
- 1 tsp Vanilla Extract
- 2 cups Icing Sugar
- 4 tbsp Milk
Instructions
- Using a box of white cake mix, follow the package directions and make one cake in a 9x13 baking pan.
- When a toothpick comes out clean, remove the cake from the oven and allow it to cool, while still in the pan. This might take 20-30 minutes.
- While the cake is cooling, make the filling by combining all 'filling ingredients' in a bowl. Stir until smooth and set aside.
- When cake is cooled, use the end of a wooden spoon and poke holes in the cake a few inches apart from one another. Make sure to not poke holes all the way to the bottom of the cake. You'll probably get about 20-30 holes in your cake.
- Pour the filling into the holes of the cake. If there is reserve after all the holes are filled, just continue to pour anywhere on the cake.
- Allow cake to sit while you make the frosting.
- To make the frosting, use an electric mixer and cream together the butter and cream cheese. Add in the condensed milk, icing sugar, vanilla, and milk - and combine again until smooth.
- Using a spatula, frost the entire cake. Top with sprinkled ground cinnamon, serve and enjoy!
Notes
- - This cake can be refrigerated. Re-serve chilled or at room temperature.
Nutrition
Serving: 1g | Calories: 420kcal | Carbohydrates: 48g | Protein: 4g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 236mg | Sugar: 44g