Cinnamon Roll Poke Cake Recipe
If you're a fan of cinnamon rolls, then you're going to love this twist on a classic dessert. The cinnamon roll poke cake combines the flavors of a fluffy vanilla cake with a rich cinnamon milk soak and is topped off with a creamy cream cheese icing. This delectable cake is perfect for any occasion and will satisfy your cinnamon cravings.
Servings 12
Calories 435kcal
Ingredients
Cake:
- 1 box white cake mix plus ingredients for the cake
- eggs (# of eggs per cake package directions.)
- oil (Amount of oil per the cake package directions.)
- water (Amount of water per the cake package directions)
Cinnamon Milk Soak
- 1 (14-ounce) can sweetened condensed milk
- 1/2 cup heavy cream
- 1/2 cup brown sugar packed
- 1/4 cup butter melted
- 1 1/2 teaspoons cinnamon
Icing:
- 1/2 cup heavy cream
- 8 ounces cream cheese full fat, room temp
- 1/4 cup unsalted butter room temp
- 2 cups powdered sugar
- 1 teaspoon vanilla
- 1 pinch salt
Instructions
Prepare The Cake
- Heat the oven to 350°. Spray a 9x13-inch pan with cooking spray.
- Make the cake according to the package directions. Follow the directions for baking.
Make The Cinnamon Milk Soak
- Combine the sweetened condensed milk, heavy cream, brown sugar, butter and cinnamon.
Poke The Cake
- Immediately after you pull the cake out of the oven, use a wooden spoon handle and poke holes randomly around the cake.
Soak The Cake
- Pour the sauce over the cake and in all the holes.
- Cool completely.
Make The Buttercream Frosting
- Beat the heavy cream in a bowl, until stiff peaks form.
- In a separate bowl, beat the cream cheese and butter together, then gradually beat in the confectioners’ sugar. Add the vanilla and a sprinkle of salt.
- Fold the heavy cream into the cream cheese.
Frost The Cake
- When the cake has cooled, spread the icing over the cake.
Notes
Tips:
Poke holes in the cake as soon as it comes out of the oven, and pour the sauce on immediately.
Cool the cake completely before icing. Storage:
Store in an airtight container in the refrigerator for up to 5 days.
Poke holes in the cake as soon as it comes out of the oven, and pour the sauce on immediately.
Cool the cake completely before icing. Storage:
Store in an airtight container in the refrigerator for up to 5 days.
Nutrition
Calories: 435kcal | Carbohydrates: 66g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 47mg | Sodium: 408mg | Potassium: 95mg | Fiber: 1g | Sugar: 48g | Vitamin A: 563IU | Vitamin C: 0.2mg | Calcium: 147mg | Iron: 1mg
