Cinnamon Roll Poke Cake

Ingredients

For the Cake:

• 1 box white cake mix
• Ingredients called for on the box (typically eggs, water, oil)
• 2 tsp ground cinnamon
• ½ cup brown sugar

For the Filling:

• 1 can (14 oz) sweetened condensed milk
• 1 tsp vanilla extract

For the Cream Cheese Frosting:

• 4 oz cream cheese, softened
• 2 tbsp butter, softened
• 1½ cups powdered sugar
• 2–3 tbsp milk (as needed)
• ½ tsp vanilla extract

Instructions

1. Prepare the Cake:
   Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
   Mix the white cake batter according to package directions. Stir in cinnamon and brown sugar.
   Pour into the pan and bake as directed (usually 25–30 minutes) until a toothpick comes out clean.
2. Poke the Cake:
   Once baked, let the cake cool for 5–10 minutes.
   Use the handle of a wooden spoon to poke holes all over the cake.
3. Add the Filling:
   In a bowl, mix sweetened condensed milk with vanilla.
   Pour evenly over the warm cake, letting it soak into the holes.
4. Make the Frosting:
   Beat cream cheese and butter until smooth. Gradually add powdered sugar, then vanilla and milk until fluffy and spreadable.
   Spread over cooled cake.
5. Chill & Serve:
   Refrigerate for at least 1 hour before serving. Optional: drizzle with caramel or a dash of cinnamon on top!

Serving Tip:

Cut into squares and serve chilled or at room temperature with a cup of coffee or milk. This cake keeps well in the fridge for up to 4 days!