Cinnamon Roll Poke Cake is honestly one of those desserts that makes me feel like a baking genius, even though it’s surprisingly simple to make. I remember the first time I tried this recipe, I was craving that warm cinnamon roll flavor but didn’t want to deal with all the rolling and rising. This cake delivers all those cozy flavors in a much easier format that even my non-baker friends can master.
What Is Cinnamon Roll Poke Cake?
This delightful dessert combines the best parts of classic cinnamon rolls with the ease of a poke cake. Basically, you bake a vanilla cake, poke holes throughout, then pour a cinnamon mixture into those holes. Finally, you top it with cream cheese frosting for that authentic cinnamon roll experience. It’s like having warm cinnamon rolls without all the fuss of yeast and dough.
What You’ll Need for This Amazing Treat
The beauty of this Cinnamon Roll Poke Cake lies in its simple ingredient list. Most of these items are probably already sitting in your pantry right now. Additionally, I love how each ingredient serves a specific purpose in creating those layers of cinnamon goodness we’re all craving.
- White cake mix (1 box) – You can absolutely use yellow cake mix if that’s what you have on hand
- Eggs (3 large) – Room temperature works best for better mixing
- Vegetable oil (1/3 cup) – Canola oil makes a great substitute
- Water (1 1/4 cups) – Some people use milk instead for extra richness
- Sweetened condensed milk (1 can, 14 oz) – This creates the magical poke filling
- Ground cinnamon (2 tablespoons) – Don’t skimp on this, it’s the star of the show
- Butter (1/4 cup melted) – Adds richness to the cinnamon mixture
- Cream cheese (8 oz, softened) – Make sure it’s really soft for smooth frosting
- Powdered sugar (2 cups) – Sift it if you want extra smooth frosting
- Vanilla extract (1 teaspoon) – Pure vanilla makes a noticeable difference
- Heavy cream (1/4 cup) – This makes the frosting perfectly spreadable
- Complete Mixing Bowls Set Ideal for meal prep, or making pancakes, our 5-piece nesting mixing bowls add convenience and …
- Stainless-Steel Craftsmanship These deep mixing bowls are BPA free, food-grade safe, rust and corrosion resistant, and f…
- Nested Storage When not in use, these bowls nest inside one another to save cabinet space.
Step-by-Step Instructions
Prepare the base: First, preheat your oven to 350°F and grease a 9×13 inch pan thoroughly. Then, prepare the cake mix according to package directions using eggs, oil, and water. Pour the batter into your prepared pan and bake for about 25-30 minutes until a toothpick comes out clean.
Create the magic holes: Once your cake is done baking, let it cool for exactly 10 minutes. Next, use the handle of a wooden spoon to poke holes all over the cake, spacing them about an inch apart. Meanwhile, I like to make the holes go almost to the bottom but not quite through.
Make the cinnamon mixture: While the cake cools, whisk together sweetened condensed milk, cinnamon, and melted butter in a bowl. Furthermore, make sure that cinnamon is completely incorporated because nobody wants clumpy spots. The mixture should be smooth and aromatic.
Fill those holes: Slowly pour the cinnamon mixture over the warm cake, making sure it seeps into all those holes you created. Subsequently, use the back of a spoon to gently spread it around if needed. This step is where the magic happens, so take your time.
Prepare the frosting: Beat softened cream cheese until fluffy, then gradually add powdered sugar, vanilla, and heavy cream. Moreover, beat until smooth and spreadable. If it’s too thick, add a little more cream; if too thin, add more powdered sugar.
Final assembly: Once the cake has completely cooled and absorbed the cinnamon mixture, spread the cream cheese frosting evenly over the top. Finally, refrigerate for at least 2 hours before serving to let all the flavors meld together perfectly.
Perfect Serving Ideas
This Cinnamon Roll Poke Cake is incredible on its own, but there are some serving suggestions that make it even more special. I love serving it with a drizzle of caramel sauce or a dollop of whipped cream. Additionally, a sprinkle of extra cinnamon on top adds a beautiful finishing touch. It’s perfect for brunches, potlucks, or whenever you need a crowd-pleasing dessert that feels fancy but isn’t fussy.
Pro Tips for Cinnamon Roll Poke Cake Success
- Don’t skip the cooling time – Let the cake cool for exactly 10 minutes before poking holes so it holds its structure
- Make holes the right size – Use a wooden spoon handle, not a toothpick, for holes big enough for the mixture
- Warm cake works better – The cinnamon mixture absorbs better when the cake is still slightly warm
- Chill before serving – At least 2 hours in the fridge helps everything set perfectly
- Room temperature ingredients – This ensures your frosting will be smooth and lump-free
- Don’t overmix the frosting – Beat just until combined to avoid a grainy texture
Frequently Asked Questions
Can I make this Cinnamon Roll Poke Cake ahead of time? Absolutely! In fact, this cake actually tastes better after sitting overnight in the refrigerator. The flavors have more time to meld together, and the texture becomes even more moist and delicious.
What if I don’t have sweetened condensed milk? You can make a substitute by heating 1/2 cup heavy cream with 1/2 cup sugar until the sugar dissolves completely. However, the texture might be slightly different, but it will still taste amazing.
How long does this cake stay fresh? Covered in the refrigerator, this poke cake stays fresh for up to 4 days. Nevertheless, I doubt it will last that long because it’s absolutely irresistible and tends to disappear quickly!
Can I freeze leftover cake? Yes, you can freeze individual slices wrapped in plastic wrap for up to 3 months. Just thaw them in the refrigerator overnight before serving. The texture holds up surprisingly well after freezing.
Why This Recipe Will Become Your New Favorite
This Cinnamon Roll Poke Cake delivers all the comfort and warmth of traditional cinnamon rolls without the complicated process. It’s perfect for busy weekends when you want something special but don’t have hours to spend in the kitchen. Plus, it feeds a crowd and always gets rave reviews. The combination of moist cake, cinnamon filling, and creamy frosting creates pure dessert magic that everyone will love.
My Recipe Development Journey
I’ll be honest, my first attempt at this Cinnamon Roll Poke Cake was a bit of a disaster because I made the holes too small and the mixture just sat on top. However, after some trial and error, I figured out the perfect technique. The key is using that wooden spoon handle and getting the timing just right. You can find more of my baking adventures and tips on my Pinterest page where I share all my favorite tested recipes and kitchen discoveries.
Cinnamon Roll Poke Cake
Ingredients
Equipment
Method
- Preheat oven to 350°F and grease a 9×13 inch pan. Prepare the cake batter according to package directions using the eggs, oil, and water. Pour into the pan and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes. Use the handle of a wooden spoon to poke holes about an inch apart across the top, going almost to the bottom of the pan without breaking through.
- In a bowl, whisk together the sweetened condensed milk, ground cinnamon, and melted butter until smooth and aromatic.
- Slowly pour the cinnamon mixture evenly over the warm cake, allowing it to seep into all the holes. Use the back of a spoon to help distribute it if needed.
- Beat the softened cream cheese until fluffy. Gradually add powdered sugar, vanilla extract, and heavy cream, beating until smooth and spreadable.
- Once the cake has fully cooled and absorbed the filling, spread the frosting evenly over the top. Refrigerate for at least 2 hours before slicing and serving.