This Cinnamon Roll Poke Cake takes everything you love about a classic cinnamon roll. Sweet, gooey filling, creamy frosting, warm spices, and transforms it into an easy, crowd-pleasing dessert. It’s rich, indulgent, and best of all, starts with a box of cake mix!
What I love most is how the buttery brown sugar-cinnamon mixture soaks into every bite of the cake thanks to the poke-and-pour method. Topped with a tangy cream cheese frosting, it’s perfect for holidays, potlucks, or just because you’re craving something sweet and cozy.
Ingredients
For the Cake & Filling:
- Yellow cake mix
- Sweetened condensed milk
- Butter
- Brown sugar
- Ground cinnamon
- Vanilla extract
Frosting:
- Butter
- Cream cheese
- Vanilla extract
- Heavy whipping cream
- Powdered sugar
How To Make Cinnamon Roll Poke Cake
Scroll down for the full recipe card with exact measurements and printable instructions.
Start by baking the yellow cake according to the box directions in a 9×13-inch baking pan. Let it cool slightly, then use the handle of a wooden spoon or the thick end of a chopstick to poke holes all over the cake. Space the holes about an inch apart so the filling can soak into every bite.
In a microwave-safe mixing bowl, combine the sweetened condensed milk, butter, and brown sugar. Microwave on high for 1 minute, then stir. Continue microwaving in 30-second bursts until the butter is melted and the sugar is dissolved. Stir in the cinnamon and vanilla until smooth.
Slowly pour the warm filling over the cake, letting it seep into the holes. Let the cake sit for 15–20 minutes to soak it all up while you prepare the frosting.
In a large mixing bowl, use an electric hand mixer or stand mixer to beat the softened butter and cream cheese until fluffy. Add the vanilla and heavy cream and beat again. Gradually add the powdered sugar and continue beating until the frosting is thick, smooth, and spreadable.
Dollop the frosting onto the cake and use an offset spatula to spread it evenly from edge to edge. For an extra cinnamon-roll vibe, dust the top with a little extra cinnamon.
Chef Jenn’s Tips
- Want the best frosting texture? Use room temperature butter and cream cheese; they blend smoother and fluff better.
- A cake leveler or serrated knife can help you trim any domed top before poking, so the glaze soaks in evenly.
- Don’t skip letting the cake rest after pouring the filling. It’s how you get those gooey cinnamon roll swirls in every bite.
- Store leftover cake tightly covered in the fridge for up to 5 days.
Recommended
Make It A Meal
This cake makes a stunning dessert after brunch or dinner. Serve it with a hot cup of coffee, spiced tea, or a cold glass of milk. It also holds its own next to a fruit salad or simple egg dish if you’re serving it as part of a brunch spread.
Storage
Keep the cake covered and refrigerated for up to 5 days. You can also freeze individual slices wrapped tightly in plastic and stored in a freezer bag for up to 2 months. Thaw in the fridge overnight before serving.
Cinnamon Roll Poke Cake
Ingredients
For the Cake & Filling:
- 1 yellow cake mix
- 14 ounces sweetened condensed milk
- 5 tablespoons butter
- ¼ cup brown sugar packed
- 2 teaspoons ground cinnamon
- 2 teaspoons vanilla extract
Frosting:
- ½ cup stick butter softened
- 8 ounces cream cheese softened
- 2 teaspoons vanilla extract
- 2 tablespoons heavy whipping cream
- 2 ½ cups powdered sugar
Instructions
- Bake the yellow cake in a 9×13-inch baking dish according to package instructions. Let it cool slightly.
- Poke holes all over the cake using the handle of a wooden spoon or a chopstick.
- In a microwave-safe bowl, combine the sweetened condensed milk, butter, and brown sugar. Microwave for 1 minute, then stir and continue in 30-second intervals until melted and smooth.
- Stir in the cinnamon and vanilla, then pour the mixture evenly over the cake. Let sit for 15 minutes.
- In a large bowl, beat the softened butter and cream cheese until creamy. Add the vanilla and heavy cream and mix again.
- Gradually beat in the powdered sugar until the frosting is thick and smooth.
- Spread the frosting over the cooled cake. Dust with cinnamon if desired. Slice and serve at room temperature.
Notes
Chef Jenn’s Tips
- Want the best frosting texture? Use room temperature butter and cream cheese—they blend smoother and fluff better.
- A cake leveler or serrated knife can help you trim any domed top before poking, so the glaze soaks in evenly.
- Don’t skip letting the cake rest after pouring the filling—it’s how you get those gooey cinnamon roll swirls in every bite.
- Store leftover cake tightly covered in the fridge for up to 5 days.