Cinnamon Roll Poke Cake

Cinnamon Roll Poke Cake

Perfect for fall baking.
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  • 1 box white cake mix plus ingredients called for on box


  • 1 can sweetened condensed milk
  • ½ cup brown sugar
  • 4 tablespoons butter, melted
  • 1 teaspoon cinnamon
  • Pinch of kosher salt


  • ½ cup heavy cream
  • 1 (8 ounce) block cream cheese
  • 4 tablespoons butter, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla
  • Pinch of kosher salt


Bake cake in greased 9x13 pan according to box directions.  While baking make the filling by mixing all ingredients together in medium bowl.  Set aside.

Make frosting to set aside:  use a mixer to beat cream cheese and butter together until smooth.  Add powdered sugar and beat until smooth.  Beat in vanilla and salt.  Fold in cream with a spatula until just combined. 

Once cake is done, use the end of a wooden spoon to poke holes over the entire surface.  Pour the filling over.  Let cool.  Frost. 

Recipe from Delish.  As with all poke cakes this is best made the day ahead and needs to be refrigerated.