Cinnamon Roll Poke Cake
Ingredients:
For the Cake
- 1 box white cake mix, prepared as directed on the box
For the Filling
- 5 tablespoons butter
- ½ cup light brown sugar, packed
- 3 teaspoons ground cinnamon
- 2½ teaspoons clear vanilla extract
- 14 ounce can sweetened condensed milk
For the Frosting
- 8 ounce bar cream cheese, softened
- ½ cup butter, softened
- 2 teaspoons clear vanilla flavoring (or vanilla extract)
- 2½ cups powdered sugar
- 2 teaspoons half and half
Directions:
1. Preheat oven and prepare the white cake mix according to package instructions. Pour batter into a greased 9x13 inch baking pan and bake as directed.
2. While the cake is baking, prepare the filling by combining butter, light brown sugar, ground cinnamon, and clear vanilla extract in a saucepan over medium heat. Stir until the butter is melted and the mixture is smooth. Remove from heat and stir in the sweetened condensed milk.
3. Once the cake is done, allow it to cool for 10 minutes. Using the handle of a wooden spoon or a similar tool, poke holes evenly all over the cake.
4. Pour the cinnamon filling mixture evenly over the cake, letting it seep into the holes. Refrigerate for at least 1 hour to allow the filling to set.
5. To make the frosting, beat together the softened cream cheese and butter until smooth and creamy. Add the clear vanilla flavoring, powdered sugar, and half and half, and continue beating until the frosting is light and fluffy.
6. Spread the frosting evenly over the chilled cake. Refrigerate until ready to serve.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 1 hour 45 minutes
Kcal: 420 kcal | Servings: 12 servings
Tips:
Use clear vanilla flavoring in the frosting to keep it bright white and visually appealing.
Chilling the cake after adding the filling ensures the flavors meld beautifully and the cake stays moist.