Cinnamon Roll Poke Cake

This cinnamon roll poke cake is everything you love about a gooey cinnamon roll—made super easy with a cake mix, sweet cinnamon drizzle, and fluffy whipped cream cheese frosting on top! It's cozy, creamy, and totally irresistible.

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Course: Dessert

Cuisine: American

Prep Time: 30

Cook Time: 30

Cooling Time: 1

Servings: Servings

Calories: 605kcal

Ingredients

Cake

1 Vanilla Cake Mix
1 Cup Milk
3 Eggs
2 Egg Yolks
½ Cup Oil

Cinnamon Roll Filling

14 Ounces Sweetened Condensed Milk
1 Teaspoon Vanilla Extract
½ Cup Brown Sugar
2 Teaspoons Cinnamon

Cream Cheese Frosting

4 Ounces Cream Cheese softened
½ Cup Butter softened
2 Cups Powdered Sugar
2 Tablespoons Milk
1 ½ Teaspoons Vanilla Extract
⅛ Teaspoon Salt

Instructions

Cake

In a mixing bowl or bowl of a stand mixer, combine the cake mix, milk, eggs, and oil. Beat until smooth and well combined.
Pour the batter into a 9x13 inch baking pan that has been coated with nonstick spray and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool for 5 minutes, then use the handle of a wooden spoon to poke holes in the cake about 1 inch apart.

Cinnamon Roll Filling

In a medium bowl, mix together the brown sugar, cinnamon, sweetened condensed milk, and vanilla extract until combined.
Pour the mixture evenly over the cake, letting it soak into the holes. Allow the cake to cool completely.

Cream Cheese Frosting

In a large mixing bowl, beat together the softened cream cheese and softened butter until smooth. Add the powdered sugar and vanilla extract, and beat until light and fluffy. Spread the cream cheese frosting evenly over the cooled cake.
Refrigerate the cake for at least an hour before serving. Slice and enjoy that gooey cinnamon roll goodness!

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