Cinnamon Roll Poke Cake
A poke cake soaked with buttery cinnamon-sugar filling and topped with tangy cream cheese frosting.
Ingredients
- 1 box yellow cake mix prepared according to the box directions for a 9x13-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 9x13-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.
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