Description
This Cinnamon Roll Poke Cake takes the comforting flavors of a classic cinnamon roll and transforms them into an easy-to-make, crowd-pleasing dessert. A moist vanilla cake is soaked with a rich, cinnamon-infused butter sauce, then topped with a creamy, dreamy frosting. It’s the perfect treat for potlucks, parties, or any occasion that calls for a little sweetness.
Ingredients:
Cake:
- 1 box vanilla (white) cake mix, prepared as directed on the box
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
Frosting:
- 8 tablespoons butter, softened (½ cup)
- 8 ounces cream cheese, softened
- 2 teaspoons clear vanilla extract (you can use regular vanilla extract if you don’t have clear)
- 2 teaspoons half and half
- 2½ cups powdered sugar
Preparation:
Step 1: Preheat the oven to 350°F (175°C). Spray a 9 x 13 inch baking dish with baking spray.
Step 2: Prepare the cake according to the directions on the box. Be sure to monitor the cake closely as box cakes often bake faster than the suggested time. Once baked, let the cake cool until it is still slightly warm to the touch.
Step 3: Using the handle of a silicone spoon or spatula, poke holes in the cake, spacing them approximately ½ inch apart.
Step 4: In a heat-safe bowl, combine the 5 tablespoons of butter, light brown sugar, ground cinnamon, vanilla extract, and sweetened condensed milk. Whisk until well combined. Microwave on high for 1 minute, then stir. Microwave for another minute and stir again, making sure all brown sugar clumps have dissolved. Continue microwaving in 30-second increments until completely smooth.
Step 5: Carefully ladle the melted butter mixture evenly over the top of the cake, allowing it to soak into the holes.
Step 6: In a stand mixer or using a handheld mixer, cream together the 8 tablespoons of softened butter and cream cheese on medium to medium-high speed until smooth. Scrape down the sides of the bowl as needed.
Step 7: Reduce the mixer speed to low, then add the clear vanilla extract, half and half, and powdered sugar ½ cup at a time.
Step 8: Increase the mixer speed to medium and continue mixing until the frosting is smooth and creamy.
Step 9: Spoon the frosting over the cake and smooth with a spatula.
Why you’ll love this recipe:
- Easy to make: It starts with a cake mix, simplifying the baking process.
- Delicious flavor: The combination of cinnamon, brown sugar, and creamy frosting is irresistible.
- Impressive presentation: The poke cake technique creates a visually appealing dessert.
- Perfect for sharing: A 9×13 inch pan makes it ideal for potlucks and gatherings.
Serving Suggestions:
- Serve chilled or at room temperature.
- Garnish with a sprinkle of cinnamon or a drizzle of caramel sauce.
- Pair with a scoop of vanilla ice cream or a dollop of whipped cream.
- Enjoy with a cup of coffee or a glass of milk.
Tips:
- Keep an eye on the cake while it’s baking, as box cakes tend to bake faster than the suggested time.
- Poke holes while the cake is still slightly warm to help the filling soak in.
- Tap the pan gently after pouring the filling to ensure it fills all the holes.
- If you don’t have clear vanilla extract, regular vanilla extract will work, but the frosting may not be as white.
- Make sure the butter and cream cheese are softened for a smooth frosting.
Preparation Time: 20 minutes
Cook Time: 25-30 minutes
Total Time: 45-50 minutes
Nutrition Information:
- Calories: 336kcal
- Carbohydrates: 43g
- Protein: 3g
- Sodium: 172mg
Conclusion:
This Cinnamon Roll Poke Cake is a delightful twist on a classic dessert. With its moist cake, cinnamon-infused filling, and creamy frosting, it’s sure to be a hit with everyone who tries it. Whether you’re looking for an easy dessert to bring to a party or a comforting treat to enjoy at home, this recipe is a winner.
Questions and Answers:
Q1: Can I use a different type of cake mix?
A: While vanilla or white cake mix is recommended for the best flavor and color, you can experiment with other flavors like yellow cake or spice cake. Keep in mind that the flavor profile will change.
Q2: Can I make this cake ahead of time?
A: Yes, this cake is a great make-ahead dessert. You can bake the cake, poke the holes, and add the filling a day in advance. Frost it just before serving to prevent the frosting from drying out.
Q3: Can I freeze this cake?
A: It’s not recommended to freeze the entire frosted cake, as the frosting may become watery upon thawing. However, you can freeze the baked cake (without the filling and frosting) for up to 2 months. Wrap it tightly in plastic wrap and then in foil. Thaw completely before adding the filling and frosting.
Q4: What can I use if I don’t have half and half?
A: You can substitute milk or heavy cream for half and half in the frosting. Milk will result in a slightly thinner frosting, while heavy cream will make it richer and thicker.
Q5: Can I add nuts to this cake?
A: Absolutely! Chopped pecans or walnuts would be a delicious addition to the filling or as a garnish on top of the frosting.
