Cinnamon Roll Poke Cake (Print Version)
Moist cinnamon-swirl cake with gooey filling and cream cheese frosting—ideal for brunch or a sweet treat.
# What You 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 the oven to 350°F. Lightly grease a 9x13-inch baking dish with nonstick spray or butter.
02 - In a large mixing bowl, combine cake mix, eggs, milk, vegetable oil, and vanilla extract. Beat with a hand mixer or stand mixer for about 2 minutes until a smooth batter forms. Transfer the batter to the prepared baking dish and level the surface.
03 - Place the dish in the oven and bake for 25 to 30 minutes, or until a toothpick inserted into the center emerges clean.
04 - While the cake bakes, thoroughly mix brown sugar and ground cinnamon in a small bowl. Add melted butter and stir until a thick, cohesive paste forms.
05 - Once baked, remove the cake from the oven. While hot, use the handle of a wooden spoon to poke holes evenly across the surface, spacing them about 1 inch apart.
06 - Drizzle or spoon the cinnamon filling over the warm cake, ensuring it seeps into the holes. Allow the cake to cool completely.
07 - Beat softened cream cheese and butter together in a medium bowl until smooth. Incorporate powdered sugar, milk, and vanilla extract; continue beating until creamy and well combined.
08 - Spread the frosting evenly over the cooled cake. Slice into portions and serve.
# Expert Hints:
01 -
- Tucking the cinnamon filling into each bite is a little secret that makes each forkful special.
- The creamy, tangy frosting melts perfectly over the soft cake, making it impossible to stop at one piece.
02 -
- If you don't poke deep enough, the cinnamon filling won't seep all the way down, so be bold with that wooden spoon handle.
- Cake needs to be warm, not hot, for the filling to melt in instead of sitting on top — I learned this the hard way.
03 -
- Lightly warming the cinnamon filling keeps it spreadable, making it much easier to nudge into the poked holes.
- Chill the frosted cake for an hour before slicing to get the cleanest servings — it's worth the wait.