Cinnamon Roll Poke Cake
A moist and creamy dessert that combines the beloved flavors of cinnamon rolls with the convenience of a poke cake, perfect for any occasion.
Ingredients
For the cake base
- 1 box cake mix Use a high-quality cake mix for better texture and flavor.
For the cinnamon topping
- 5 tbsp butter Melted for the topping.
- 1/2 cup brown sugar
- 3 tsp cinnamon Adjust to taste.
For the creamy frosting
- 1 can sweetened condensed milk Pour over cake after poking holes.
- 8 tbsp butter Softened for mixing.
- 1 block cream cheese Softened for mixing.
- 4.5 tsp vanilla
- 2 tsp half and half
- 2.5 cups powdered sugar Gradually added to the cream cheese mixture.
Instructions
Preparation
- Preheat the oven according to the box cake mix instructions and prepare the cake batter.
- Bake the cake in a 9×13 inch pan as directed.
- While the cake bakes, melt 5 tablespoons of butter in a pan, then add brown sugar and cinnamon. Mix well to create the cinnamon topping.
Assembly
- Once the cake is done, remove it from the oven and immediately poke holes all over the top using a fork or skewer.
- Pour the sweetened condensed milk over the cake, ensuring it fills the holes.
- In a separate bowl, beat cream cheese, 8 tablespoons of butter, vanilla, and half and half until smooth.
- Gradually add powdered sugar until fully combined.
- Spread the cream cheese mixture over the cooled cake, covering it evenly.
Final Steps
- Refrigerate before serving to allow flavors to meld.
- Serve chilled, cut into squares, and enjoy!
Notes
To store your Cinnamon Roll Poke Cake, cover it tightly with plastic wrap or aluminum foil. Keep it in the refrigerator to maintain its freshness. It is best enjoyed within 3 to 5 days, but it can last a bit longer if stored properly.