Description
This Cinnamon Roll Poke Cake combines a moist vanilla cake base with a luscious cinnamon-sugar filling soaked right into the cake and topped with a creamy homemade cream cheese frosting. Perfect for a sweet treat that tastes just like a cinnamon roll but with minimal effort and maximum flavor.
Ingredients
Scale
For the Cake:
- 1 box vanilla (white) cake mix, prepared as directed on the box
For the Filling Mixture:
- 5 tablespoons butter
- ½ cup light brown sugar, packed
- 3 teaspoons ground cinnamon
- 2½ teaspoons vanilla extract
- 14-ounce can sweetened condensed milk
For the Frosting:
- 8 tablespoons (½ cup) butter, softened
- 8 ounces cream cheese, softened
- 2 teaspoons clear vanilla flavoring
- 2 teaspoons half-and-half cream
- 2½ cups powdered sugar
Instructions
- Prepare the Cake: Prepare the vanilla cake mix according to the package instructions, baking it until done. Allow the cake to cool slightly before proceeding to the next step.
- Poke the Cake: Use the back of a spoon to poke holes evenly all over the surface of the slightly cooled cake, creating spaces for the filling to seep into.
- Make the Filling: In a medium saucepan over medium heat, melt the butter. Stir in the light brown sugar, ground cinnamon, and vanilla extract until the mixture is smooth. Then add the sweetened condensed milk and mix thoroughly to combine all ingredients.
- Soak the Cake: Pour the warm filling mixture evenly over the poked cake, allowing the liquid to seep into the holes. Let the cake absorb the mixture for about 15 minutes before frosting.
- Prepare the Frosting: In a mixing bowl, beat the softened butter and cream cheese together until smooth and creamy. Add the clear vanilla flavoring, half-and-half cream, and gradually beat in the powdered sugar until the frosting is fluffy and evenly combined.
- Assemble the Cake: Spread the cream cheese frosting evenly over the top of the cake once it has absorbed the filling and is cooled enough to handle. Slice into 15 servings and enjoy!
Notes
- Allow the cake to cool enough before poking to avoid crumbling but still warm enough to absorb the filling well.
- For best results, use room temperature butter and cream cheese for the frosting to achieve a smooth texture.
- This cake can be stored covered in the refrigerator for 3-4 days.
- To make it easier to slice, chill the cake slightly after frosting.
- You can substitute light brown sugar with dark brown sugar for a deeper molasses flavor in the filling.
