Description
This Cinnamon Roll Poke Cake is a delectable dessert that combines moist vanilla cake with a luscious cinnamon-sugar glaze and creamy cream cheese frosting. Made from a simple white cake mix and enriched with a sweetened condensed milk cinnamon sauce poured into poke holes, this treat mimics the flavors of a classic cinnamon roll with the convenience of a sheet cake.
Ingredients
Scale
Cake
- 1 box vanilla (white) cake mix (prepare as directed on the box)
Cinnamon 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
Frosting
- 8 tablespoons butter (softened, ½ cup)
- 8 ounces cream cheese (softened)
- 2 teaspoons clear vanilla extract
- 2 teaspoons half and half
- 2½ cups powdered sugar
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and spray a 9 x 13-inch baking dish with non-stick baking spray to prepare for baking the cake.
- Prepare and bake the cake: Prepare the vanilla cake mix according to the package instructions, either using whole eggs or egg whites as preferred. Pour the batter into the prepared baking dish and bake. Watch closely near the end of baking time as box cakes often finish several minutes earlier than indicated. Once baked, allow the cake to cool until it is slightly warm but not hot.
- Poke holes in the cake: Using the handle end of a silicone spoon or spatula, carefully poke holes all over the top of the cake about every ½ inch apart. This step allows the cinnamon filling to soak into the cake.
- Prepare the cinnamon filling: In a microwave-safe bowl, combine 5 tablespoons butter, ½ cup light brown sugar, 3 teaspoons ground cinnamon, 2½ teaspoons vanilla extract, and the 14-ounce can of sweetened condensed milk. Whisk until well combined. Microwave on high for 1 minute, stir, then again for another minute and stir. Continue microwaving in 30-second intervals and stirring until all sugar clumps dissolve and the mixture is smooth.
- Pour cinnamon filling over cake: Carefully ladle the warm cinnamon butter mixture evenly over the poked cake, allowing the liquid to soak into the holes.
- Make the frosting: Using a stand mixer or handheld mixer, beat together 8 tablespoons softened butter and 8 ounces softened cream cheese on medium to medium-high speed until creamy and smooth. Scrape down the bowl as needed.
- Add vanilla and powdered sugar: Lower the mixer speed to low, then add 2 teaspoons vanilla extract and 2 teaspoons half and half. Gradually add 2½ cups powdered sugar in ½ cup increments, mixing after each addition. Increase speed back to medium and beat frosting until smooth and fully incorporated.
- Frost the cake: Spoon all the cream cheese frosting evenly over the cooled cake and spread smoothly with a silicone spatula. Any leftover frosting can be stored in an airtight container.
Notes
- You can use either whole eggs or egg whites for the cake, based on personal preference.
- Watch the cake baking closely as it may be done before the package’s suggested time.
- Ensure the cinnamon filling has no sugar lumps by microwaving and stirring thoroughly.
- The cake is best served slightly chilled or at room temperature.
- Store leftover cake covered in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Cinnamon Roll Poke Cake, vanilla cake, cinnamon dessert, cream cheese frosting, poke cake, easy dessert, sheet cake
