Description
This Cinnamon Roll Poke Cake combines the ease of a box cake mix with the rich flavors of cinnamon, brown sugar, and cream cheese frosting, creating a moist, decadent dessert that tastes just like freshly baked cinnamon rolls.
Ingredients
For the Cake
- 1 box vanilla (white) cake mix, prepared as directed on the box
For the Cinnamon Brown Sugar Filling
- 5 tablespoons butter
- ½ cup light brown sugar, packed
- 3 teaspoons ground cinnamon
- 2½ teaspoons clear vanilla extract
- 14 ounce can sweetened condensed milk
For the Cream Cheese Frosting
- 8 tablespoons butter, softened (½ cup)
- 8 ounces cream cheese, softened
- 2 teaspoons clear vanilla extract
- 2 teaspoons half and half
- 2½ cups powdered sugar
Instructions
- Preheat and prepare baking dish: Preheat the oven to 350°F. Spray a 9 x 13-inch baking dish with baking spray to prevent sticking.
- Prepare and bake cake: Prepare the vanilla cake mix according to the box directions. Note that you can use whole eggs or just egg whites depending on preference. Bake the cake, watching closely as it may finish baking a few minutes earlier than the box suggests. Let the cake cool until it is only slightly warm.
- poke holes in cake: Using the handle end of a silicone spoon, spatula, or wooden utensil, poke holes evenly spaced about ½ inch apart all over the cake surface to allow the filling to soak in.
- Make cinnamon brown sugar filling: In a heat-safe bowl, combine 5 tablespoons butter, light brown sugar, cinnamon, 2½ teaspoons vanilla extract, and sweetened condensed milk. Whisk to combine, then microwave on high for 1 minute. Remove and stir, then continue microwaving in 30-second increments, stirring to dissolve sugar lumps completely until smooth.
- Pour filling over cake: Carefully ladle the warm cinnamon brown sugar mixture evenly over the poked holes in the cake, allowing it to soak in.
- Prepare cream cheese frosting: Using a stand or handheld mixer on medium to medium-high speed, beat the softened butter and cream cheese together until smooth and creamy. Scrape down the bowl sides as needed.
- Add remaining frosting ingredients: Reduce mixer speed to low and add remaining vanilla extract, half and half, and powdered sugar half a cup at a time. Once incorporated, increase speed to medium and beat until the frosting is smooth and fluffy.
- Frost the cake: Spread the cream cheese frosting evenly over the cake using a silicone spatula. Store any leftover frosting in an airtight container.
Notes
- Monitor cake closely while baking, as white cake mixes can bake faster than stated.
- Poking holes uniformly ensures the filling soaks evenly through the cake.
- Microwaving and stirring the filling mixture is key to dissolving brown sugar lumps for a smooth sauce.
- Softened butter and cream cheese make for a creamy, easy-to-mix frosting.
- Leftover frosting can be refrigerated and used on other baked goods.
