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You're in for a treat with this gooey Cinnamon Roll Poke Cake. Every bite is full of buttery caramel, swirls of cinnamon, and soft cake that's richer than anything you'd get at a bake sale. There's a thick cream cheese topping with a soft, melty middle that vanishes fast at any get-together. What I love most? It's a wild mashup of everything you crave in a fluffy cinnamon roll and a classic pan of cake—seriously, I never bring home leftovers when I share this.
This poke cake makes an appearance at every brunch and birthday my family's got. Last time, I tried serving it straight from the fridge and my husband declared it's his new favorite way.
Dreamy Ingredients
- Sweetened condensed milk: soaks down into the cake so you get those melty pockets in every bite
- Clear or regular vanilla: clear keeps the frosting bright white, but either is totally fine for flavor
- Softened cream cheese: makes the frosting crazy silky—full fat gives the fluffiest result
- Powdered sugar: lump-free makes a smoother topping, give it a quick sift if needed
- Brown sugar (light): cozies up with cinnamon for that iconic swirl
- Butter (unsalted): choose a good one for the richest filling and topping
- White cake mix plus whatever the box calls for: can't beat this for a super reliable, moist cake base
- Half and half: a splash helps the frosting come together and adds creaminess
- Ground cinnamon: go with a fresh jar for max smell and zing
Simple Step-by-Step
- Finish and Frost:
- Spread on a thick layer of cream cheese frosting all the way to the edges. Want a firmer bite? Chill it. Or dig in for a gooier treat straight away. My crew can't decide which is better—and it’s even more decadent with a scoop of ice cream.
- Get That Frosting Ready:
- With a hand mixer, whip up butter and cream cheese until super light. Toss in your vanilla and the half and half. Slowly work in the powdered sugar—a bit at a time so it stays smooth. Mix extra if you like it extra fluffy.
- Saturate With Filling:
- Drizzle your warm cinnamon filling all over the poked cake, letting it sink in slowly. Pour a bit at a time so it soaks in—don’t let it pool up on top.
- Make the Cinnamon Sauce:
- In a microwave-safe bowl, combine butter, brown sugar, cinnamon, vanilla, and the sweetened condensed milk. Whisk together, microwave one minute, stir, then zap for another minute and stir again. If it’s not smooth, heat in thirty-second bursts 'til silky.
- Poke All Over:
- With a wooden spoon handle or spatula, poke deep holes halfway through the cake, spacing them out about every half inch. It’s easier if the cake is still a bit warm—less crumbling, neater holes.
- Bake It Up:
- Follow the box on your cake mix, use whole eggs or egg whites, whatever you like. Pour into your greased nine by thirteen inch pan and smooth it out. Bake until just barely golden. Check a few minutes early—dry cake is no fun. Cool a bit but don’t let it get cold.
- Heat Up Your Oven and Prepare:
- Fire the oven up to 350. Coat a nine by thirteen inch baking pan generously so nothing sticks when you serve.
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The best part has to be the gooey cinnamon center—tastes just like grabbing the middle loop of your favorite cinnamon bun. My daughter once tried to sneak a bite of the filling before it even hit the cake.
Storing Leftovers
Cover leftover cake tightly and pop it in the fridge. It's tasty for four days. For long hauls, cut individual pieces, wrap 'em, and freeze. Want that soft gooey magic again? Let thaw in the fridge, then microwave in short bursts or leave out to come to room temp before munching.
Swaps and Extras
No clear vanilla in your pantry? Regular works great. Out of half and half? Milk or heavy cream steps up nicely. A little pinch of nutmeg wakes up the filling, and swapping in dark brown sugar will give deeper caramel vibes.
Fun Ways to Serve
You can enjoy this on its own, but it's wild with vanilla ice cream or a big swirl of whipped cream. Top with an extra sprinkle of cinnamon or caramel drizzle for instant bakery drama. It's even great with fruit for a breakfast treat.
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Backstory
Poke cakes showed up in American kitchens in the 1970s when everyone started jazzing up store-bought mixes. Poking holes and pouring in fillings means you never get dry cake—just a soft, flavorful bite every time. And tossing in cinnamon roll inspo? Well, that just turns it into the best sort of nostalgic comfort food.
Common Recipe Questions
- → How do I make the holes in the cake?
When the cake’s still just a little warm, grab the end of a silicone spatula and poke holes around ½ inch apart. Don’t go too crazy so the top doesn’t tear but you want the filling to seep in everywhere.
- → Can regular vanilla go in the frosting instead of clear vanilla?
Go for it! Normal vanilla extract is totally fine, though if you want bright white icing, clear vanilla keeps it looking extra fresh.
- → Any tips to spread the frosting?
Once you’ve whipped up your cream cheese frosting, pile it onto the cooled cake. Gently smooth everything with a handy offset knife or silicone spatula so the top’s nice and even.
- → Is it good to eat this cake right from the fridge?
Yeah! Try it cold for a denser, firmer bite, or leave it out to get soft and fluffy again. Either way is really tasty.
- → What goes well with this dessert?
Serve with a scoop of vanilla ice cream, some whipped cream, or toss on a few fresh fruit slices for a crisp and juicy twist.