Cinnamon Roll Poke Cake
An incredibly moist cake that starts with boxed mix and ends up saturated with cinnamon-sugar goodness. And, of course, cream cheese frosting!
Cinnamon Roll Poke Cake
For the cake:
- 1 box vanilla cake mix, plus ingredients called for on box
For the filling:
- 1 (14 oz) can sweetened condensed milk
- 4 tablespoons (1/4 cup) unsalted butter, melted
- 1/2 cup brown sugar, packed
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
For the frosting:
- 8 oz cream cheese
- 1/2 cup (1 stick) unsalted butter, softened
- 2 1/2 cups powdered sugar
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 1-2 tablespoons heavy cream
Preparation
- Preheat oven to 350°F and grease a 9x13-inch baking dish with butter or nonstick spray. Set aside.
- In a mixing bowl, prepare cake according to directions on package. Pour batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, about 20 minutes. Let cool.
- In a clean mixing bowl, whisk together the sweetened condensed milk, brown sugar, cinnamon, and salt. Set aside.
- In another clean bowl, make the frosting:
- Beat the butter and cream cheese together with an electric mixer until smooth and creamy.
- Gradually add the powdered sugar while mixing on low until combined. Mix in the vanilla, salt, and 1 tablespoon cream. Increase speed to high and beat until light and fluffy. If a thinner texture is desired, add another tablespoon of cream.
- Using the handle of a wooden spoon, poke holes all over the cake. Pour brown sugar filling all over and use a rubber spatula to press it down into the holes. Top with cream cheese frosting and smooth out evenly. Chill for 30 minutes before slicing and serving. Enjoy!