Go Back

Cinnamon Roll Poke Cake

A delightful dessert that combines the flavors of cinnamon rolls with the ease of a cake, perfect for any gathering.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert, Sweet Treat
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the cake
  • 1 box yellow cake mix
  • 1 each Ingredients called for on cake mix box (usually eggs, oil, water) Follow the instructions on the box.
For the topping
  • 1 8 oz package cream cheese, softened Ensure it's at room temperature for easy mixing.
  • 1 cup powdered sugar
  • 1/2 cup unsalted butter, softened
  • 1/4 cup brown sugar, packed
  • 2 teaspoons ground cinnamon
  • 1 cup caramel sauce (store-bought or homemade) Let cool slightly before pouring.
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar For whipping cream.

Method
 

Preparation
  1. Preheat oven according to yellow cake mix instructions and grease a 9x13-inch baking pan.
  2. Prepare the cake batter following the directions on the cake mix box and pour it evenly into the prepared pan.
  3. Bake as directed and remove from the oven. Using the back of a large spoon or a wooden spoon handle, poke holes all over the warm cake.
  4. Pour caramel sauce evenly over the cake, allowing it to fill the holes and saturate the cake.
Topping
  1. In a mixing bowl, beat together the softened cream cheese, powdered sugar, unsalted butter, brown sugar, and cinnamon until smooth and creamy.
  2. Spread the cream cheese mixture evenly over the cake and refrigerate for at least 1 hour.
  3. Whip the heavy whipping cream with powdered sugar until soft peaks form. Spread or pipe over the chilled cake.
  4. Garnish with a light sprinkle of cinnamon if desired. Slice and serve chilled.

Notes

Store any leftovers in an airtight container in the fridge for up to three days. For freezing, wrap tightly and place in a freezer-safe container before thawing in the fridge overnight.