This easy cinnamon roll poke cake is made with a fluffy vanilla cake which gets poked and filled with rich and creamy cinnamon and brown sugar filling, then topped with a homemade cream cheese frosting. This ultra-rich cinnamon poke cake is the perfect way to recreate cinnamon roll flavors in the form of an easy sheet cake!
Prepare and bake the cake according to the box instructions (water, oil, eggs) in a 9x13 glass baking dish. Set aside to cool for approximately 20 minutes.
14.25 ounce white cake mix
To Make the Filling
To a medium, microwave safe mixing bowl, add the butter and melt in the microwave (approximately 30-60 seconds).
6 Tablespoons unsalted butter
To the melted butter, add the sweetened condensed milk, brown sugar, cinnamon, and salt and whisk together until smooth.
½ cup sweetened condensed milk, ½ cup light brown sugar, 2 teaspoons cinnamon, ¼ teaspoon salt
Once the cake has slightly cooled, use the end of a wooden spoon or a dowel to poke holes all over the cake, approximately 1" apart.
Pour the filling mixture over the cake and then use a spatula to evenly spread it around. Set aside.
To Make the Cream Cheese Frosting
To a large, chilled mixing bowl, add the heavy cream. Beat on medium-high speed with a hand mixer until stiff peaks form. This can take 5-10 minutes. Once stiff peaks have formed, set aside.
½ cup heavy cream
To another large mixing bowl, add the room temperature cream cheese and butter. Beat on medium speed until smooth.
Add in the powdered sugar and continue beating until smooth.
1 cup powdered sugar
Add in the vanilla and salt and beat until fully incorporated.
1 teaspoon vanilla extract, ⅛ teaspoon salt
Use a spatula to gently fold in the whipped cream until fully incorporated.
Spread the frosting evenly over the cake, sprinkle with cinnamon, slice and serve.
Video
Notes
I used Betty Crocker Super Moist White Cake Mix (14.25oz). You can use yellow or white cake.
To poke the holes, I recommend using the end of a wooden spoon (I used the end of my candy dipping set) or the plunger from a kids medicine syringe also works well! You don't want giant, gaping holes, but you also don't want them to be too tiny that they can't absorb the filling.
When making whipped cream, I highly recommend putting your mixing bowl and beaters in the freezer for approximately 10 minutes before starting.
Store leftovers covered covered in the fridge for up to 4 days.