Description
This Cinnamon Roll Poke Cake is soft, moist, and packed with cinnamon sugar swirls, just like a gooey cinnamon roll! It’s topped with a rich cream cheese glaze, making it the perfect easy dessert for brunch, holidays, or anytime you crave cinnamon goodness. 🍰✨
Ingredients
Scale
For the Cake:
- 1 box white or yellow cake mix (plus ingredients listed on the box: eggs, oil, water, etc.)
- 1 tsp cinnamon (for extra flavor in the cake batter, optional)
For the Cinnamon Filling:
- 1/2 cup unsalted butter (melted)
- 3/4 cup brown sugar (packed)
- 1 tbsp cinnamon
- 1 tsp vanilla extract
For the Cream Cheese Glaze:
- 4 oz cream cheese (softened)
- 1 cup powdered sugar
- 1/2 tsp vanilla extract
- 3 tbsp milk (adjust for desired consistency)
Instructions
Step 1: Bake the Cake
- Preheat oven to 350°F (175°C).
- Prepare the cake mix according to package instructions, adding 1 tsp cinnamon for extra flavor.
- Pour batter into a greased 9×13-inch baking dish.
- Bake according to package instructions (about 25-30 minutes) or until a toothpick inserted in the center comes out clean.
Step 2: Make the Cinnamon Filling
- While the cake is baking, mix together melted butter, brown sugar, cinnamon, and vanilla extract in a bowl.
Step 3: Poke the Cake & Add Filling
- Once the cake is fresh out of the oven, use the handle of a wooden spoon to poke holes all over the cake, about 1 inch apart.
- Pour the warm cinnamon filling over the cake, letting it seep into the holes.
- Let the cake cool completely before adding the glaze.
Step 4: Make the Cream Cheese Glaze
- In a bowl, beat together cream cheese, powdered sugar, vanilla extract, and milk until smooth.
- Adjust milk amount to reach a pourable glaze consistency.
Step 5: Glaze & Serve
- Drizzle or spread the cream cheese glaze over the cooled cake.
- Slice and enjoy your ooey-gooey cinnamon roll poke cake!
Notes
- Extra Decadent: Sprinkle chopped pecans or drizzle with caramel sauce for extra flavor.
- Storage: Keep in an airtight container in the fridge for up to 4 days.
- Make Ahead: Bake the cake a day in advance, store in the fridge, and add the glaze before serving.