Description
This cinnamon roll poke cake is the ultimate shortcut dessert—soft yellow cake soaked with gooey cinnamon-sugar filling and topped with a sweet glaze. It delivers all the cozy flavor of classic cinnamon rolls in an easy-to-make, crowd-pleasing sheet cake that’s perfect for brunch, holidays, or anytime you want a warm, indulgent treat.
Ingredients
- For the Cake:
- 1 box yellow or white cake mix (plus ingredients listed on the box: eggs, oil, water)
- 1 tbsp ground cinnamon
- ⅓ cup brown sugar
- For the Filling:
- 1 can (14 oz) sweetened condensed milk
- ¼ cup butter, melted
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- For the Glaze:
- 1½ cups powdered sugar
- 2–3 tbsp milk or cream
- 1 tsp vanilla extract
- Optional: 2 oz cream cheese, softened (for a richer glaze)
Instructions
- Preheat oven and prepare the cake according to box instructions in a 9x13-inch pan. Bake as directed.
- Let the cake cool for 5–10 minutes, then use the handle of a wooden spoon to poke holes evenly across the surface.
- In a bowl, whisk together sweetened condensed milk, melted butter, cinnamon, and vanilla. Pour over the warm cake, letting the mixture soak into the holes.
- Let cake cool completely to room temperature.
- Mix powdered sugar, milk or cream, and vanilla until smooth. Add cream cheese if using.
- Drizzle glaze over the cake. Chill for at least 30 minutes before serving for best texture.
Notes
- Spice or butter pecan cake mix adds a cozy seasonal twist.
- Cream cheese frosting can be used instead of glaze for a cinnamon roll finish.
- Add chopped pecans or swirl cinnamon-sugar into the batter for extra flavor.
- Tastes great cold or slightly warmed up in the microwave.
