Description

This Cinnamon Roll Poke Cake is soft, moist, and loaded with sweet cinnamon flavor. It’s made with a simple boxed cake mix, filled with a gooey cinnamon-sugar mixture, and topped with creamy frosting. Perfect for brunch, holidays, or an easy dessert any day of the week!

Ingredients

For the Cake:

1 box white or yellow cake mix (plus ingredients called for on the box: eggs, oil, water)

For the Cinnamon Filling:

1/2 cup unsalted butter, melted
1 cup brown sugar, packed
2 tablespoons ground cinnamon

For the Frosting:

4 oz cream cheese, softened
2 cups powdered sugar
2 tablespoons milk (more as needed)
1/2 teaspoon vanilla extract

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Prepare and bake the cake according to the box instructions.
While the cake is still warm, use the handle of a wooden spoon to poke holes all over the cake, about 1 inch apart.
In a small bowl, mix melted butter, brown sugar, and cinnamon. Pour the mixture over the cake, letting it soak into the holes.
Let the cake cool to room temperature.
In a medium bowl, beat cream cheese until smooth. Add powdered sugar, vanilla, and milk. Mix until creamy and pourable.
Drizzle or spread the frosting over the cooled cake.

Chill for 30 minutes before serving, if desired.

Notes

You can warm individual slices in the microwave for a fresh-from-the-oven taste.
Add chopped pecans on top for a little crunch.

For a shortcut, you can use store-bought cream cheese frosting—just warm it slightly to pour over the cake.

Nutrition

Serving Size: 1 slice (1/12 of cake)
Calories: 430
Sugar: 38g
Sodium: 350mg
Fat: 20g
Saturated Fat: 11g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 58g
Fiber: 1g
Protein: 4g
Cholesterol: 55mg