Cinnamon Roll Poke Cake

I love making Cinnamon Roll Poke Cake when I want a dessert that combines the cozy flavor of cinnamon rolls with the ease of a simple cake. It’s soft, sweet, and soaked with buttery cinnamon goodness, then topped with a creamy glaze that makes every bite irresistible.

Why You’ll Love This Recipe

I like this recipe because it delivers all the warm, spiced flavor of a classic cinnamon roll without the extra work of yeast dough. The poke technique allows the cinnamon filling to seep into the cake, making it incredibly moist and flavorful. I also enjoy how perfect it is for gatherings and holidays.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

yellow or white cake mix
eggs
oil
milk or water

butter
brown sugar
ground cinnamon
sweetened condensed milk

cream cheese
powdered sugar
vanilla extract
milk

Directions

I start by preheating the oven to 350°F (175°C) and preparing a 9×13-inch baking dish.

I mix the cake batter according to package directions using eggs, oil, and milk or water. I pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean.

While the cake is still warm, I use the handle of a wooden spoon to poke holes all over the surface.

In a saucepan, I melt the butter and stir in brown sugar and cinnamon until smooth. I pour the sweetened condensed milk over the cake, allowing it to soak into the holes, then drizzle the cinnamon mixture over the top.

For the glaze, I beat cream cheese with powdered sugar and vanilla extract until smooth, adding a little milk to reach a spreadable consistency. I spread the glaze over the cooled cake.

Servings and timing

I usually get about 12 to 15 servings from this recipe.
Preparation time: 15 minutes
Baking time: 30 minutes
Cooling time: 30 minutes
Total time: about 1 hour 15 minutes

Variations

I sometimes add chopped pecans for extra crunch. When I want extra cinnamon flavor, I sprinkle a little more cinnamon over the glaze. I also enjoy adding a swirl of caramel sauce on top for added richness.

storage/reheating

I store the cake covered in the refrigerator for up to 4 days. I let it sit at room temperature before serving for the best texture, or warm individual slices briefly in the microwave.

FAQs

What makes this a poke cake?

I poke holes into the baked cake so the sweet filling seeps inside.

Can I make this from scratch instead of using a mix?

I use a homemade yellow cake recipe if I prefer not to use a mix.

Does it taste like cinnamon rolls?

I find it captures the flavor of cinnamon rolls in a softer, cake-like form.

Can I freeze this cake?

I freeze it without the glaze and add the glaze after thawing.

Can I make it ahead of time?

I often prepare it a day in advance since the flavor improves as it sits.

Conclusion

I keep Cinnamon Roll Poke Cake in my dessert rotation because it’s easy, comforting, and full of warm cinnamon flavor. Every time I make it, it feels like the perfect blend of classic cinnamon rolls and effortless cake, all in one delicious slice.

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