Cinnamon Roll Poke Cake
Servings
12–15 servings
Ingredients
For the Cake
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1 box (15.25 ounces) yellow or white cake mix
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Ingredients listed on the cake mix box (usually eggs, oil, and water)
For the Cinnamon Filling
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1 cup brown sugar, packed
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2 tablespoons ground cinnamon
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½ cup (1 stick) unsalted butter, melted
For the Cream Cheese Glaze
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4 ounces cream cheese, softened
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2 cups powdered sugar
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2 tablespoons milk (plus more as needed)
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½ teaspoon vanilla extract
Instructions
1. Bake the Cake
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Preheat the oven to 350°F (175°C).
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Prepare the cake mix according to the package directions.
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Pour the batter into a greased 9×13-inch baking dish.
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Bake according to box directions, usually 28–32 minutes, or until a toothpick inserted in the center comes out clean.
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Allow to cool for about 10 minutes.
2. Make the Cinnamon Filling
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In a small bowl, whisk together brown sugar, cinnamon, and melted butter until well combined.
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Using the handle of a wooden spoon, poke holes evenly across the top of the warm cake (about 1 inch apart).
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Pour the cinnamon mixture slowly over the cake, letting it soak into the holes.
3. Prepare the Cream Cheese Glaze
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Beat the softened cream cheese until smooth.
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Add powdered sugar, milk, and vanilla extract; mix until smooth and pourable.
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If the glaze is too thick, add a bit more milk, 1 teaspoon at a time.
4. Glaze and Serve
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Pour the cream cheese glaze evenly over the cooled cake.
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Use a spatula to spread it out and fill in any gaps.
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Let the cake set for at least 30 minutes before slicing for best results.
Serving
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Serve at room temperature or slightly chilled.
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Optional: drizzle with caramel sauce or sprinkle with chopped pecans for extra flavor.
Storage
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Store covered in the refrigerator for up to 4 days.
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Bring to room temperature before serving for the best texture.
Would you like me to include a from-scratch version of this cake (no box mix, homemade vanilla base)?
