Cinnamon Roll Poke Cake: The Ultimate Dessert Mashup

If you’re torn between baking a cinnamon roll or a cake, this Cinnamon Roll Poke Cake is the sweet solution you didn’t know you needed. It takes the comforting flavors of a classic cinnamon roll—gooey brown sugar, warm spice, and tangy cream cheese—and transforms them into an irresistibly soft and creamy poke cake that’s as easy to make as it is delicious.

Built on a foundation of fluffy white cake, this dessert is “poked” to allow a rich cinnamon-sugar filling to seep into every bite. Then, it’s topped with a velvety cream cheese frosting that ties the whole thing together in decadent harmony. Whether you’re serving it at a potluck, holiday brunch, or simply indulging your sweet tooth on a quiet weekend, this cake is guaranteed to impress.

Poke cakes are beloved for their incredible texture and flavor infusion, and this one delivers tenfold. It’s moist, flavorful, and indulgent without being overly complicated. A few pantry staples and one box of cake mix are all you need to create a show-stopping dessert that tastes like it came from a bakery.

Why You’ll Love This Recipe

1. Decadent and Moist – The sweetened condensed milk and brown sugar filling soaks into the cake, creating an ultra-moist texture.
2. Easy to Make – Starts with a box cake mix for convenience but tastes completely homemade.
3. Irresistible Frosting – Creamy, tangy, and perfectly sweet cream cheese frosting brings it all together.
4. Crowd-Pleasing Favorite – Ideal for parties, holidays, or any time you want to wow guests.
5. Comfort in Every Bite – Combines the classic flavors of cinnamon rolls in a soft, spongy cake.

Ingredients

For the Cake

• White cake mix (plus eggs, oil, and water as instructed on box)
• Cooking spray

For the Filling

• Sweetened condensed milk
• Melted butter
• Brown sugar
• Cinnamon
• Kosher salt

For the Frosting

• Heavy cream
• Cream cheese
• Butter
• Powdered sugar
• Vanilla extract
• Kosher salt

Variations

• Pumpkin Spice Version: Add pumpkin pie spice to the filling for a seasonal twist.
• Maple Glaze Swap: Replace vanilla extract with maple extract in the frosting.
• Chocolate Drizzle: Top with a drizzle of melted chocolate for extra indulgence.
• Nutty Crunch: Sprinkle chopped pecans or walnuts over the frosting.
• Homemade Cake Base: Use a homemade vanilla cake if you prefer to skip the mix.

How to Make the Recipe

Step 1: Bake the Cake

Preheat oven and spray a 9×13-inch baking pan with cooking spray. Prepare and bake the white cake mix according to package directions. Let it cool slightly.

Step 2: Poke the Cake

Using the handle of a wooden spoon, poke holes all over the cake while it’s still warm.

Step 3: Make the Filling

In a bowl, whisk together sweetened condensed milk, melted butter, brown sugar, cinnamon, and a pinch of salt.

Step 4: Pour Filling Over Cake

Slowly pour the cinnamon filling over the poked cake, letting it seep into the holes.

Step 5: Cool Completely

Allow the cake to cool completely before frosting.

Step 6: Make the Frosting

In a large bowl, beat cream cheese and softened butter until smooth. Add powdered sugar, vanilla extract, salt, and heavy cream. Beat until fluffy and spreadable.

Step 7: Frost the Cake

Spread the cream cheese frosting evenly over the cooled cake.

Tips for Making the Recipe

• Poke deep holes to ensure the filling gets evenly distributed.
• Let the cake cool fully before frosting to avoid melting the cream cheese layer.
• Use room temperature cream cheese and butter for a smooth frosting.
• Chill the cake before serving for a firmer texture and easier slicing.
• Dust with cinnamon or swirl a bit into the frosting for extra visual appeal.

How to Serve

• Serve chilled or at room temperature for best flavor.
• Pair with coffee or chai tea for a cozy dessert.
• Top with a sprinkle of cinnamon or drizzle with caramel sauce for a bakery-style finish.

Make Ahead and Storage

Storing Leftovers

Cover the cake and refrigerate for up to 5 days. It stays moist and flavorful even after a few days.

Freezing

Wrap individual slices or the whole cake tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the fridge.

Reheating

While this cake is typically served cold or at room temperature, you can microwave a slice for 10–15 seconds if you prefer it warm.

FAQs

1. What is a poke cake?

A poke cake is a cake that’s baked, then poked with holes and filled with a syrup or sauce to infuse it with flavor.

2. Can I use yellow or spice cake mix instead?

Yes, both work well and add extra depth of flavor.

3. Do I need to refrigerate this cake?

Yes, because of the cream cheese frosting and condensed milk filling.

4. Can I make this without a mixer?

Yes, but a mixer helps achieve a smoother frosting texture.

5. Can I make it dairy-free?

You can try dairy-free butter, cream cheese, and condensed coconut milk, but results may vary.

6. How far in advance can I make this?

You can make it up to 2 days ahead—store it covered in the fridge.

7. How do I prevent the cake from becoming soggy?

Don’t over-pour the filling—use just enough to soak the cake without pooling excessively on top.

8. What if I don’t have a wooden spoon?

Use the handle of any round utensil or even a chopstick to poke holes.

9. Can I use homemade cake instead of boxed mix?

Absolutely! A homemade vanilla or butter cake works beautifully.

10. What size pan should I use?

A standard 9×13-inch pan is perfect for this recipe.

Conclusion

Cinnamon Roll Poke Cake is the perfect dessert hybrid: it’s rich, fluffy, sweet, and indulgent—everything you love about cinnamon rolls and cake in one dish. With layers of buttery cinnamon filling and creamy frosting, every bite is a swirl of comfort and joy. Easy to prepare yet impressive to serve, this cake is destined to be a hit at family gatherings, holiday feasts, or your next weekend bake. Make it once, and you’ll be hooked for good.

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