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The Cinnamon Roll Poke Cake blends a moist, tender cake with the warm flavors of a cinnamon roll and a creamy cream cheese frosting. It’s an easy way to enjoy cinnamon roll taste in cake form, perfect for dessert or potlucks.
This recipe uses just seven main ingredients and four simple steps to create a fluffy, flavorful cake with a rich cinnamon-sweet filling that soaks into the cake for extra moisture and taste.
Ingredients for Cinnamon Roll Poke Cake:
- Cake mix: one box of classic white cake mix plus the ingredients called for on the box
- Brown sugar: for the cinnamon-sweet filling
- Butter: unsalted, melted
- Spices: ground cinnamon and a pinch of kosher salt
- Sweetened condensed milk: a 14 oz can to create the filling
- Cream cheese frosting: a 16 oz container, or make your own
How to make Cinnamon Roll Poke Cake:
Preheat the oven and prepare the white cake batter according to the box directions. Mix using a stand mixer or an electric hand mixer and pour the batter into a greased 9×13-inch pan. Bake following the package instructions, then allow the cake to cool completely.
Make the filling: In a medium bowl whisk together 1/2 cup brown sugar, 4 tablespoons melted butter, 2 teaspoons ground cinnamon, 1/4 teaspoon salt, and a 14 oz can of sweetened condensed milk until smooth.
Once the cake has cooled, use the rounded end of a wooden spoon or the back of a spatula to poke holes evenly across the top of the cake. Pour the cinnamon-sweet filling over the surface, letting it sink into the holes. Use a spatula to spread the mixture so it seeps into the cake.
Spread the cream cheese frosting evenly over the top. Chill the cake in the refrigerator for about 30 minutes to set the filling and frosting, then slice and serve.
How to store leftover cinnamon roll cake:
Room temperature: Cover the cake and keep it at room temperature for 2–3 days. For longer storage, refrigerate the cake for up to 5 days. Keep it covered to prevent the frosting from drying out.
Tips and tricks for this perfect dessert recipe:
Can I make my own cream cheese frosting?
Yes. Beat 1/4 cup softened butter with 6 oz softened cream cheese until light and fluffy. Add 2 cups powdered sugar, 1–2 tablespoons milk to loosen as needed, and 1 teaspoon vanilla extract. Mix until smooth and spreadable.
Can I add more cinnamon flavor?
Absolutely. Stir additional ground cinnamon into the frosting before spreading, or lightly dust the finished cake with a pinch of cinnamon for extra warmth and aroma.
More cake dessert recipes:
- Apple Cranberry Christmas Dump Cake
- Oreo Dump Cake
- Strawberry Cheesecake Dump Cake
- Nutter Butter Fudge Ice Box Cake
Cinnamon Roll Cake
Ingredients
- 1 box classic white cake mix + ingredients called for on the box
- 1/2 cup brown sugar
- 4 tbsp melted butter
- 2 tsp ground cinnamon
- 1/4 tsp salt
- 14 oz can sweetened condensed milk
- 16 oz container cream cheese frosting
Instructions
- Prepare and bake the cake according to the box instructions. Let the cake cool completely.
- Make the filling: whisk together brown sugar, melted butter, ground cinnamon, salt, and sweetened condensed milk until smooth.
- Use the rounded end of a wooden spoon or the back of a spatula to poke holes evenly across the cake. Pour the filling over the cake so it seeps into the holes and spread gently.
- Spread the cream cheese frosting evenly over the top. Refrigerate for 30 minutes to set, then slice and serve.
Video
Nutrition
Nutrition information is an approximation and should be used as a guideline.
Quick links for making dinner easy:
- Family meal plans
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If you try this recipe, tag us on Instagram @julia.pacheco.cooking and let us know how you liked it!