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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.
Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings: 12
Calories: 435 kcal
Course:
Dessert
Cuisine:
American
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.
Cup of Yum
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.
Nutrition Information
Calories
435kcal
(22%)
Carbohydrates
66g
(22%)
Protein
4g
(8%)
Fat
18g
(28%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
0.5g
Cholesterol
47mg
(16%)
Sodium
408mg
(17%)
Potassium
95mg
(3%)
Fiber
1g
(4%)
Sugar
48g
(96%)
Vitamin A
563IU
(11%)
Vitamin C
0.2mg
(0%)
Calcium
147mg
(15%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 435
% Daily Value*
| Calories | 435kcal | 22% |
| Carbohydrates | 66g | 22% |
| Protein | 4g | 8% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 47mg | 16% |
| Sodium | 408mg | 17% |
| Potassium | 95mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 48g | 96% |
| Vitamin A | 563IU | 11% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 147mg | 15% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.