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This Cinnamon Roll Poke Cake is loaded with cozy cinnamon flavor and soft bites of cake drenched in a buttery caramel filling. With a rich cream cheese frosting on top and a gooey center, it is the sort of treat you bring to a potluck and never have leftovers. I love how this dessert combines the best parts of a cinnamon roll and a sheet cake into one show stopping dessert that disappears quickly at every gathering I have brought it to.
My family always requests this poke cake for birthdays and brunches. Once I tried serving it slightly chilled and my husband swears it is even better that way.
Ingredients
- White cake mix plus box ingredients: this gives you a reliable moist base that soaks up the filling
- Butter for the filling and frosting: always use unsalted and pick a high quality brand for best flavor
- Light brown sugar: this pairs with cinnamon to create that signature cinnamon roll swirl
- Ground cinnamon: use a fresh jar for robust aroma
- Clear vanilla extract or real vanilla: the clear kind keeps the frosting snowy white but regular works too
- Sweetened condensed milk: creates a rich and luxuriously thick filling that seeps into the holes
- Cream cheese: go for full fat and softened at room temperature to make frosting extra fluffy
- Powdered sugar: sift if lumpy for the smoothest frosting
- Half and half: brings a touch of creaminess to the frosting
Step-by-Step Instructions
- Preheat and Prepare the Pan:
- Preheat your oven to 350 degrees. Spray a nine by thirteen inch baking dish generously so nothing sticks.
- Mix and Bake the Cake:
- Prepare the white cake as the box directs. You can use either whole eggs or just whites. Pour into the pan and smooth the top. Bake until just set and very lightly golden not dark. Start checking a couple minutes before the box says to avoid dryness. Let the cake cool until it is barely warm to your touch.
- Poke the Cake:
- Using the handle of a silicone spatula or wooden spoon make deep holes halfway through the cake. Space the holes about half an inch apart. If the cake is slightly warm the holes form easily and the cake holds together.
- Make the Cinnamon Filling:
- Combine butter brown sugar cinnamon vanilla and sweetened condensed milk in a microwaveable bowl. Whisk it well. Microwave on high for one minute stir then microwave another minute and stir again until everything is dissolved and silky. Warm again in thirty second bursts if needed.
- Fill the Cake:
- Ladle the warm cinnamon sauce slowly over the cake letting it sink into the holes. Pour a little at a time so it is evenly absorbed and excess does not pool on top.
- Mix the Frosting:
- With a mixer beat softened butter and cream cheese on medium until light and fully mixed. Scrape the bowl down. Add vanilla and half and half. Slowly add powdered sugar half a cup at a time while mixing on low so it stays smooth. Beat a bit longer for extra fluff.
- Finish and Serve:
- Spoon the thick cream cheese frosting over the cake. Spread to the edges using a silicone spatula or offset knife. Chill if you like a firmer texture or serve right away for gooey goodness. My family loves it both freshly frosted and nicely chilled with ice cream.
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The gooey buttery cinnamon layer is my favorite part it tastes just like the inside spiral of a bakery cinnamon roll. My daughter once tried to sneak a spoonful of the filling straight from the bowl before we even poured it on the cake.
Storage Tips
Cover any leftover cake tightly and refrigerate. It keeps well for up to four days. For longer storage cut into slices and wrap individually before freezing. To serve again thaw in the fridge and bring to room temperature or briefly warm in the microwave for that extra soft and gooey bite.
Ingredient Substitutions
If you do not have clear vanilla regular pure vanilla extract works fine. You can swap the half and half in the frosting for milk or heavy cream if you wish. For a little extra flavor add a pinch of nutmeg to the filling or try using dark brown sugar for a bolder caramel note.
Serving Suggestions
This cake is perfect on its own but takes kindly to a scoop of vanilla ice cream or a cloud of whipped cream. A drizzle of caramel or extra dusting of cinnamon on top makes it bakery worthy for special occasions. I have even served it as a brunch treat alongside fresh fruit.
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Cultural History
Poke cakes have roots in the 1970s American home baking scene when home cooks found creative ways to dress up boxed cake mixes. The poke and pour method lets fillings seep in making every slice outrageously moist and flavorful. Bringing in cinnamon roll flavors adds that nostalgic breakfast pastry vibe everyone loves.
Frequently Asked Questions
- → How should I poke holes in the cake?
Use the handle of a silicone spatula to gently create holes about ½ inch apart while the cake is still slightly warm. This helps the filling absorb evenly without tearing the surface.
- → Can I use regular vanilla instead of clear vanilla?
Yes, standard vanilla extract works well, though clear vanilla will help keep the frosting bright white in color.
- → What is the best way to frost the cake?
After preparing the cream cheese frosting, spoon it all onto the cooled cake and spread evenly with a silicone spatula or offset knife.
- → Can I serve this cake cold?
Cake can be enjoyed chilled for a firmer texture, or at room temperature for a softer crumb. Both are delicious options.
- → What can I serve alongside this cake?
This dessert pairs well with vanilla ice cream, whipped cream, or sliced fresh fruit for added contrast and freshness.