Cinnamon Roll Poke Cake
This incredibly easy dessert takes a simple yellow cake and transforms it into a moist, cinnamony, cream cheese-glazed masterpiece that tastes just like a giant, shareable cinnamon roll. Perfect for potlucks, brunch, or a cozy dessert.
Prep Time: 15 mins | Bake Time: 30-35 mins | Chill Time: 2+ hours | Serves: 12-15
Ingredients
For the Cake:
· 1 box (15.25 oz) yellow cake mix, plus ingredients listed on box (usually eggs, oil, water)
· 1 (14 oz) can sweetened condensed milk
For the Cinnamon Swirl & Topping:
· ½ cup (1 stick / 115g) unsalted butter, melted
· ¾ cup (150g) packed brown sugar
· 2 tbsp ground cinnamon
· Optional: ½ cup chopped pecans or walnuts
For the Cream Cheese Glaze:
· 4 oz cream cheese, softened
· ¼ cup (½ stick / 57g) unsalted butter, softened
· 1 ½ cups (180g) powdered sugar, sifted
· 1 tsp vanilla extract
· 2-3 tbsp milk (as needed for consistency)
Instructions
- Bake the Cake
· Preheat oven and prepare cake mix according to package directions.
· Pour batter into a greased 9×13-inch baking pan.
· Bake as directed on the box (usually 30-35 minutes) until a toothpick inserted comes out clean.
· Let cake cool in the pan for 10-15 minutes (should still be warm).
- Poke & Soak
· Using the handle of a wooden spoon or the round end of a chopstick, poke holes all over the warm cake, about 1 inch apart.
· Slowly pour the sweetened condensed milk evenly over the cake, aiming for the holes. Let it soak in for 10 minutes.
- Add the Cinnamon Swirl
· In a small bowl, mix the melted butter, brown sugar, and cinnamon.
· Drop spoonfuls of the cinnamon mixture over the top of the cake, then gently spread it into an even layer (it’s okay if it swirls and sinks into some holes).
· Sprinkle with chopped nuts if using.
- Make the Cream Cheese Glaze
· In a medium bowl, beat the softened cream cheese and butter until smooth.
· Gradually beat in the powdered sugar and vanilla.
· Add milk, 1 tbsp at a time, until you reach a thick but pourable glaze consistency.
- Glaze & Chill
· Drizzle the glaze evenly over the slightly warm or completely cooled cake.
· Refrigerate for at least 2 hours (or overnight) to allow the cake to fully absorb the condensed milk and set the glaze.
- Serve
· Cut into squares and serve chilled or at cool room temperature.
· Store covered in the refrigerator.
Key Success Tips
· Poke While Warm: The cake absorbs the condensed milk best when it’s still warm (not hot).
· Pour Slowly: Let the condensed milk soak in gradually; don’t rush.
· Softened Cream Cheese: This is essential for a smooth, lump-free glaze.
· Chill Thoroughly: This cake gets better as it chills and the flavors meld.
Storage & Make-Ahead
· Refrigerator: Store covered for up to 5 days.
· Freeze: Freeze unglazed cake (wrapped tightly) for up to 3 months. Thaw in fridge, then add glaze.
· Make-Ahead: This cake is perfect for making the day before serving.
Delicious Variations
· Apple Cinnamon: Add 1 cup finely diced apples to the batter.
· Caramel Poke Cake: Use caramel sauce instead of sweetened condensed milk.
· Churro Style: Add ¼ tsp nutmeg to the cinnamon swirl, and roll cake squares in cinnamon-sugar before serving.
· Pumpkin Spice: Use spice cake mix and add pumpkin pie spice to the cinnamon swirl.
· Sticky Bun: Add ½ cup chopped pecans to the cinnamon swirl and drizzle with caramel on top.
This cake is irresistibly gooey, sweet, and spiced—a guaranteed crowd-pleaser with minimal effort!