Cinnamon Roll Poke Cake (Printable)
Moist cinnamon-roll style poke cake with gooey cinnamon pockets and cream cheese frosting, ideal for brunch or dessert.
# What You'll Need:
→ Cake Base
01 - 1 box (15.25 oz) vanilla or white cake mix
02 - 3 large eggs
03 - 1 cup whole 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 - Set oven to 350°F. Butter a 9x13-inch baking dish to ensure easy removal after baking.
02 - In a mixing bowl, blend cake mix, eggs, milk, vegetable oil, and vanilla extract until the batter is smooth, about 2 minutes. Pour the mixture evenly into the prepared baking dish.
03 - Transfer to oven and bake for 25 to 30 minutes, or until a toothpick inserted in the center emerges clean.
04 - While the cake bakes, combine brown sugar and ground cinnamon. Stir in melted butter to form a cohesive paste.
05 - When the cake is finished baking, remove from oven. Immediately use the handle of a wooden spoon to create holes across the surface, spaced about 1 inch apart.
06 - Evenly spoon or drizzle cinnamon filling across the warm cake, ensuring the mixture seeps well into the holes. Allow the cake to cool completely.
07 - Beat softened cream cheese and butter together until smooth. Incorporate powdered sugar, milk, and vanilla extract, mixing until a creamy consistency develops.
08 - Spread the frosting evenly over the cooled cake. Slice into portions and serve at room temperature or slightly warm.
# Expert Suggestions:
01 -
- Each bite is packed with ribbons of cinnamon filling that melt straight into the cake.
- It's absurdly easy, yet always looks and tastes like you spent all morning baking.
02 -
- Poking holes before the cake cools is crucial or the filling won't seep in properly.
- I once rushed the cooling step and the frosting melted into a puddle, so give it time.
03 -
- Always use a thick wooden spoon handle, not a knife, for the perfect filling holes.
- Reserve some frosting for touch-ups just before serving—those pockets like to disappear fast.