Sure, you may have had poke cakes before, but you’ve never one this indulgent! This Cinnamon Roll Poke Cake fills the tender, moist, white cake with a sugary, cinnamon-cream filling that encompasses the best parts of a cinnamon roll and then tops it with some luxurious icing! This is like cake meets breakfast delight, or perhaps that’s just the excuse you need to eat it all the time. Grab yourself a slice or two of Cinnamon Roll Poke Cake and just enjoy!

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For the cake:

  • 1 box white cake mix, plus the ingredients called for on the package directions

For the filling:

  • 1 (14-ounce) can sweetened condensed milk
  • 4 tablespoons butter, melted
  • 1/2 cup brown sugar, packed
  • 1 teaspoon cinnamon
  • kosher salt, to taste

For the frosting:

  • 1/2 cup heavy cream
  • 1 (8-ounce) package cream cheese, softened
  • 4 tablespoons butter, softened
  • 1 cup powdered sugar
  • 1 teaspoon pure vanilla extract
  • kosher salt, to taste
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Step 1 –Preheat the oven to 350 degrees F.

Step 2 –Grease a 9×13-inch baking pan with cooking spray.

Step 3 –Prepare the cake batter according to the package directions.

Step 4 –Pour the batter into the prepared pan.

Step 5 –Bake the cake until a toothpick inserted into the middle comes out clean, about 20 minutes.

Step 6 –Let the cake cool.

Step 7 –Whisk together the condensed milk, 4 tablespoons of the melted butter, the brown sugar, the cinnamon, and the salt in a medium bowl.

Step 8 –Beat the heavy cream in a large bowl using a hand mixer, until stiff peaks form.

Step 9 –In another large bowl, beat the cream cheese and the remaining softened butter together until no lumps remain.

Also Read:  Gooey Butter Bars

Step 10 –Add the powdered sugar to the cream cheese mixture and beat until smooth.

Step 11 –Add the vanilla and the salt to the cream cheese mixture.

Step 12 –Fold the whipped cream into the cream cheese mixture until just combined, taking care not to knock the air out of it.

Step 13 –Using the handle of a wooden spoon, poke holes all over the cake.

Step 14 –Pour the condensed milk mixture over the cake and use a rubber spatula to push the filling into the holes.

Step 15 –Frost the cake with the cream cheese frosting.

Step 16 –Refrigerate for about 20 minutes.

Step 17 –Serve.