Ingredients
For the Cake:
1 box (15–16 oz) vanilla or yellow cake mix
Eggs, oil, and water as directed on the box
For the Cinnamon Filling:
¾ cup sweetened condensed milk
½ cup heavy cream
½ cup packed brown sugar
2 tsp ground cinnamon
2 tbsp unsalted butter, melted
1 tsp pure vanilla extract
For the Cream Cheese Glaze:
4 oz (½ block) full-fat cream cheese, softened
¼ cup (½ stick) unsalted butter, softened
1½ cups powdered sugar
½ tsp vanilla extract
1–2 tbsp milk or heavy cream, as needed for consistency
Note: Full-fat dairy ensures the richest flavor and texture.
Instructions
1. Bake the Cake
Preheat oven according to cake mix directions. Grease a 9×13-inch baking dish.
Prepare the cake batter as directed on the box and pour into the pan.
Bake as instructed, then remove from oven and let cool for 10 minutes (the cake should still be warm).
2. Poke the Holes
Using the handle of a wooden spoon, a thick straw, or a chopstick, poke holes all over the warm cake, about 1 inch apart. Go deep—but don’t tear the cake. These holes will soak up the luscious cinnamon filling.
3. Make the Cinnamon Filling
In a medium bowl, whisk together the sweetened condensed milk, heavy cream, brown sugar, cinnamon, melted butter, and vanilla until smooth and well combined.
4. Soak the Cake
Slowly pour the cinnamon mixture evenly over the warm cake, using a spoon to gently guide it into the holes. Don’t rush—it will absorb beautifully.
Let the cake cool completely at room temperature (about 1–2 hours) so the filling sets and the flavors meld.
5. Prepare the Glaze
In a large bowl, beat the cream cheese and butter with a hand mixer until smooth and fluffy (about 1–2 minutes).
Gradually add the powdered sugar and vanilla, mixing on low speed. Add 1–2 tbsp milk or cream until the glaze is thick but pourable—like heavy cream.
6. Finish & Serve
Spread or drizzle the glaze evenly over the cooled cake. For clean slices, chill for 30 minutes before cutting.
Serve at room temperature for a soft, gooey texture—or slightly chilled for neater portions.
Serving Suggestions
Pair with vanilla ice cream for an extra-decadent treat
Serve with hot coffee or spiced chai for the ultimate cozy moment
Bring to holiday gatherings, bake sales, or brunches
Top with a sprinkle of cinnamon or toasted pecans for crunch
Frequently Asked Questions
Can I use evaporated milk instead of sweetened condensed milk?
No—they’re not interchangeable. Sweetened condensed milk provides the signature richness and sweetness.
Can I make this ahead?
Yes! Assemble (unglazed) up to 1 day ahead. Add glaze just before serving.
Can I use a different cake flavor?
Spice cake or butter cake work beautifully—but avoid chocolate, as it clashes with cinnamon.
How long does it keep?
Store covered in the fridge for up to 4 days. The flavors deepen over time!
Allergy Information
Contains: Dairy, eggs, wheat
Gluten-free option: Use GF cake mix and verify all ingredients
Vegetarian: Yes
Always check labels if managing allergies.
Nutrition Facts
(Per slice, recipe serves 12)
Calories: 380
Protein: 4g
Fat: 18g (Saturated: 10g)
Carbohydrates: 52g
Fiber: 0g
Sugar: 38g
Sodium: 320mg
Values may vary based on cake mix and dairy brands.
This Cinnamon Roll Poke Cake is more than dessert—it’s a hug in cake form. With its buttery crumb, spiced caramel-like filling, and cloud-like glaze, it captures the soul of a cinnamon roll in effortless, sliceable perfection. So preheat your oven, grab your cake mix, and treat yourself to the warmth of cinnamon—and the joy of zero fuss.
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