Description

This Cinnamon Roll Poke Cake is a delightful dessert that combines the ease of a box cake with the gooey, spiced flavor of cinnamon rolls. Moist vanilla cake is poked with holes to soak up a buttery cinnamon-brown sugar syrup, then topped with a creamy, sweet cream cheese frosting, replicating the classic cinnamon roll experience in an easy-to-make sheet cake.

Ingredients

Scale

Cake

1 box vanilla (white) cake mix, prepared as directed on the box

Cinnamon Syrup

5 tablespoons butter
½ cup light brown sugar, packed
3 teaspoons ground cinnamon
2½ teaspoons clear vanilla extract
14 ounce can sweetened condensed milk

Frosting

8 tablespoons butter (softened, ½ cup)
8 ounces cream cheese (softened)
2 teaspoons clear vanilla extract
2 teaspoons half and half
2½ cups powdered sugar

Instructions

Preheat the oven: Set your oven to 350°F and spray a 9 x 13 inch baking dish with baking spray to prepare for the cake.
Prepare and bake cake: Follow the instructions on the vanilla cake mix box to prepare the batter. You can use either whole eggs or egg whites, depending on your preference. Pour the batter into the prepared dish and bake. Be sure to watch carefully as the cake usually finishes baking a few minutes earlier than the box time suggests. Allow the cake to cool until it is just slightly warm to the touch.
Poke holes in the cake: Using the handle of a silicone spoon or spatula, gently poke holes into the cake about every ½ inch apart. This will help the cinnamon syrup soak deeply into the cake.
Make the cinnamon syrup: In a microwave-safe bowl, combine the butter, light brown sugar, ground cinnamon, vanilla extract, and sweetened condensed milk. Whisk until well mixed. Microwave on high for 1 minute, stir, then microwave again for another minute and stir. Continue heating in 30-second increments, stirring between each, until the brown sugar lumps have completely dissolved.
Pour syrup over cake: Carefully ladle the warm cinnamon syrup evenly over the poked cake, allowing it to soak into the holes.
Make the frosting: Using a stand or hand mixer, cream together the softened butter and cream cheese on medium speed until smooth. Scrape down the sides, then reduce the mixer speed to low and add vanilla extract, half and half, and powdered sugar gradually, ½ cup at a time. Increase speed to medium and continue mixing until the frosting is smooth and creamy.
Frost the cake: Spoon the cream cheese frosting over the cake and smooth it out evenly with a silicone spatula. Store any leftovers in an airtight container.

Notes

You can use either whole eggs or egg whites when preparing the cake mix, according to preference.
Watch the cake closely during baking as it may finish several minutes early compared to the instructions on the box.
Ensure the cinnamon syrup is lump-free by whisking thoroughly and microwaving in short increments.
For best results, frost the cake once it has slightly cooled to prevent melting the frosting.
Leftover frosting can be stored in the refrigerator in an airtight container for several days.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: cinnamon roll poke cake, easy cinnamon cake, cream cheese frosting cake, vanilla poke cake, cinnamon syrup cake