Cinnamon Roll Poke Cake (Printer-Friendly)
Moist cinnamon-swirl cake with gooey brown-sugar pockets and cream cheese frosting—perfect for brunch or dessert.
# What You’ll Need:
→ Cake
01 - 1 box (15.25 oz) vanilla or white cake mix
02 - 3 large eggs
03 - 1 cup milk
04 - 1/3 cup vegetable oil
05 - 2 teaspoons vanilla extract
→ Cinnamon Filling
06 - 1/2 cup packed brown sugar
07 - 2 teaspoons ground cinnamon
08 - 1/4 cup unsalted butter, melted
→ Cream Cheese Frosting
09 - 4 ounces cream cheese, softened
10 - 1/4 cup unsalted butter, softened
11 - 1 1/2 cups powdered sugar
12 - 2 tablespoons milk
13 - 1/2 teaspoon vanilla extract
# How To Make It:
01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish to prevent sticking.
02 - Combine cake mix, eggs, milk, vegetable oil, and vanilla extract in a large mixing bowl. Beat with a hand mixer or stand mixer on medium speed until smooth, about 2 minutes. Spread the batter evenly into the prepared baking dish.
03 - Bake for 25 to 30 minutes, or until a toothpick inserted in the center emerges clean. Remove the cake from the oven promptly.
04 - While the cake bakes, stir together brown sugar and cinnamon in a small bowl. Add melted butter and mix until a thick paste forms.
05 - While still hot, use the handle of a wooden spoon to poke evenly spaced holes over the surface of the cake, about 1 inch apart.
06 - Spoon or drizzle the cinnamon filling over the warm cake, allowing it to seep into the holes. Let the cake cool completely in the dish.
07 - In a mixing bowl, beat the cream cheese and softened butter until smooth. Incorporate the powdered sugar, milk, and vanilla extract, beating until fluffy and creamy.
08 - Evenly spread the cream cheese frosting over the cooled cake using a spatula. Slice into portions and serve.
# Helpful Hints:
01 -
- The gooey cinnamon pockets make every forkful feel like a secret center bite of a cinnamon roll.
- It’s shockingly simple and always impresses guests at brunch or evening gatherings.
02 -
- Once, I hurried and poured the cinnamon filling before poking holes; nearly all the gooey goodness just sat on top—poke first, always.
- Letting the cake cool completely before frosting keeps everything neat and creamy instead of a buttery puddle.
03 -
- Sift powdered sugar for pillowy, lump-free frosting every time.
- Go heavy when poking holes—the more, the better for gooey cinnamon to sink deep into the cake.