October 9th, 2014

Cinnamon Roll Poke Cake

There’s a reason poke cakes are so popular. Every one I’ve ever tried has been a delicious indulgence, and this cinnamon roll poke cake is no exception. The cake starts with a simple white cake (from a box mix, to make things simple) that’s soaked in a mixture of sweetened condensed milk, butter, brown sugar and cinnamon. A light whipped cream topping is the perfect finishing touch. With all the flavors of a classic cinnamon roll, it was pretty easy to talk myself into having this for breakfast.

Cinnamon-Roll-Poke-CakeB

Cinnamon Roll Poke Cake

Preparation 15 Cook Time 30 Total Time 0:00

Ingredients

    Cake1 box white cake mix

    • 1 cup milk
    • 1/3 cup oil
    • 3 eggs
    • 2 1/2 teaspoons cinnamon, divided
    • 1/2 cup butter, melted
    • 3/4 cup brown sugar
    • 3/4 cup sweetened condensed milk

    Frosting1 1/2 cups heavy whipping cream

    • 3 tablespoons granulated sugar
    • 1/2 teaspoon vanilla
    • 1/2 teaspoon cinnamon
    • Cinnamon chips, for garnish (optional)

    Instructions

    1. Preheat oven to 350 degrees. Grease a 9x13 inch pan.
    2. In a medium bowl, combine cake mix, milk, oil, eggs, and 1/2 teaspoon cinnamon and beat until smooth.
    3. Pour batter into prepared pan and bake for 20-25 minutes, or until light golden brown. Cool for 10 minutes on a wire rack.
    4. Meanwhile, melt butter in a bowl in the microwave, or in a medium saucepan on the stovetop.
    5. Add brown sugar to melted butter and stir until sugar is dissolved.
    6. Add the sweetened condensed milk and 2 teaspoons cinnamon to the butter mixture and mix until combined.
    7. Poke holes in the warm cake with the end of a wooden spoon. Pour the butter/brown sugar mixture over cake.
    8. Refrigerate cake for 2-3 hours while it cools.
    9. To make icing: in a large bowl, combine whipping cream, sugar, vanilla and cinnamon and beat with an electric mixer on high speed until soft peaks form.
    10. Spread whipped cream over cooled cake and sprinkle with cinnamon chips, if desired.
    11. Store unused cake in the refrigerator.
    1 review

    Who Dished It Up First: Adapted from Life, Love and Sugar

    signature

    Comments

    1. I love poke cakes, and this one looks delicious! Thanks Danelle! 🙂

    2. Wow, I’d love a taste of this right now, Danelle! Your pictures are so lovely.

    3. I love poke cakes, and this one looks very good and tasty! Thanks Danelle!

    4. Baked this for work today and it was awesome! I’m not a huge fan of poke cakes – a little too ‘soggy’ for me , but for this cake the filling is thicker so not soggy. Very good cinnamon flavor, but not overwhelming. I followed directions exactly and it came out perfect. I had to bake for 28 min, but that’s probably my oven. Everyone at work decided this is their ‘new favorite.’ 🙂

    5. I have a qustion about the cake mix. Since companies have reduced the weigh and reformulated their cake mixes, most recipes using a box mix as a base need to be adjusted. I assume this recipe is using the “old” mix since it is dated 2014. Is that correct? When using the newer mixes with less weight, I have found it is a good idea to add about 1/3 c more mix (yes, from another mix) to keep the cake from shrinking when it cools because of too much moisture. Any thoughts. Thank you

     

    Speak Your Mind

    *