When warm cake meets spiced sugar and cream cheese frosting, you get a dessert that is equal parts tender, sticky, and fragrant. The yellow cake soaks up a buttery stream of sweetened condensed milk, brown sugar, and cinnamon, leaving it moist all the way through. A whipped cream cheese frosting softens over the surface, with just enough tang to balance the caramelized tender cake beneath.
Slice it generously, and serve chilled or at room temperature so the layers remain distinct and satisfying.
WANT TO SAVE THIS?
Don't lose this! Enter your email and we'll send it instantly.
Steps + Photos to make this recipe for Cinnamon Roll Poke Cake
Step 1: Prepare the cake mix according to package instructions for a 9×13-inch pan. Bake and let cool slightly. Gather the rest of your ingredients.
Step 2: Using the handle of a wooden spoon or the end of a chopstick, poke holes evenly across the entire cake surface.
Step 3: In a microwave-safe bowl, combine sweetened condensed milk, butter, and brown sugar. Heat until melted and smooth, stirring every 30 seconds.
Step 4: Stir in cinnamon and vanilla extract.
Step 5: Immediately pour this hot mixture over the warm cake, letting it seep into the holes. Allow at least 15 minutes for absorption.
Step 6 In a mixing bowl, beat together softened butter and cream cheese until creamy. Add vanilla extract and heavy cream.
Step 7: Gradually mix in powdered sugar until the frosting is fluffy and spreadable.
Step 8: Spread frosting evenly over the cake. Optional: Dust with cinnamon before slicing and serving.
Tools & Equipment
- 9×13-inch baking pan
- Wooden spoon or chopstick (for poking holes)
- Microwave-safe bowl
- Hand mixer or stand mixer
- Rubber spatula
- Measuring cups & spoons
Tips for Success
- Poke deep holes so the filling seeps all the way through.
- Pour the cinnamon mixture while still hot to ensure it penetrates the cake.
- For a stronger spice note, add a pinch of nutmeg or cloves to the filling.
- Refrigerate leftovers to keep the frosting firm and the cake doesn’t get too soggy.
WANT TO SAVE THIS?
Don't lose this! Enter your email and we'll send it instantly.
Cinnamon Roll Poke Cake
Ingredients
- 1 box yellow cake mix prepared according to the box directions for a 9×13-inch cake
- 14 oz can sweetened condensed milk
- 5 T butter
- ¼ c brown sugar packed
- 2 t ground cinnamon
- 2 t vanilla extract
Frosting:
- ½ c 1 stick Challenge butter, softened
- 8 oz cream cheese softened
- 2 t vanilla extract
- 2 T heavy whipping cream
- 2 ½ c powdered sugar
Instructions
- Prepare cake mix according to package directions for a 9×13-inch pan. Bake and let cool slightly.
- Poke holes across the cake surface using the handle of a wooden spoon or chopstick.
- In a microwave-safe bowl, combine condensed milk, butter, and brown sugar. Microwave 1 minute, stir, then continue in 30-second intervals until smooth. (You can also do this in a small saucepan on the stove if you prefer.)
- Stir in cinnamon and vanilla. Pour hot mixture over the cake, letting it soak for at least 15 minutes.
- In a mixing bowl, beat softened butter and cream cheese until smooth. Add vanilla and heavy cream, mixing until combined.
- Gradually add powdered sugar, beating until frosting is light and fluffy.
- Spread frosting over cake, dust lightly with cinnamon if desired. Slice and serve.
The bottom line
This Cinnamon Roll Poke Cake turns pantry staples into a layered dessert that’s as comforting as it is indulgent. The warm cake drinks in a buttery cinnamon syrup, then settles under a blanket of cream cheese frosting. It’s a cake that holds up well in the refrigerator, making it just as inviting on day three as it is fresh from the oven.It’s hard to imagine, but if you need more options for more cake, more cinnamon or more rolls…
I can never get enough of cinnamon rolls