Cinnamon Roll Poke Cake
Ingredients
For the Cake
- 1 box white cake mix prepare 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 You can use vanilla extract if you do not have the clear vanilla. The clear vanilla flavoring keeps the frosting white
- 2 ½ cups powdered sugar
- 2 teaspoons half and half
Instructions
- Preheat the oven to 350*. Spray a 9×13 baking dish with baking spray.
- Prepare the cake as directed on the cake box. After baking, allow the cake to cool until it is still just slightly warm to the touch.
- Using the end handle of a silicone spoon or spatula or a wooden handled spatula, poke holes in the cake. Spread the holes approximately a ½ inch apart.
- In a heat safe bowl, add the 5 tablespoons of butter, light brown sugar, ground cinnamon, vanilla extract and sweetened condensed milk. Whisk until all the ingredients are combined. Place the bowl in the microwave and heat on high for 1 min, remove and stir. Heat for another minute and stir. Stir and make sure all brown sugar clumps have been removed. Return to the microwave for 30 second increments until all lumps are removed.
- Carefully ladle the mixture evenly over the top of the cake allowing it to puddle in the poke holes.
- Using a stand mixer, or a handheld mixer, cream the butter and cream cheese together until fully incorporated.
- Add the clear vanilla flavoring, half and half and the powdered sugar a ½ cup at a time, continue mixing until the frosting is smooth and slightly fluffy.
- Spoon all of the frosting onto the cake and smooth it out. Cake is ready to serve immediately or is also delicious chilled.
Notes
This also works great for mini cakes, you will just need to adjust your cook time to approximately 20 minutes.
