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Cinnamon Roll Poke Cake

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Cinnamon Roll Poke Cake combines the best parts of a cinnamon roll — soft cake, melty cinnamon-sugar filling, and creamy glaze — all in one easy-to-make dessert. Perfect for holidays, potlucks, or weekend indulgence!

Ingredients

Scale

For the Cake:

  • 1 box vanilla or white cake mix (plus eggs, oil, and water as listed on the box)

  • 1 teaspoon ground cinnamon (optional, to mix into batter)

For the Cinnamon Filling:

  • ¾ cup brown sugar

  • 2 teaspoons ground cinnamon

  • ¼ cup unsalted butter, melted

For the Cream Cheese Glaze:

  • 4 oz cream cheese, softened

  • 1 cup powdered sugar

  • 1 teaspoon vanilla extract

  • 2–3 tablespoons milk (adjust for consistency)

Instructions

1. Bake the Cake:

Preheat oven to 350°F (175°C). Grease a 9×13-inch pan.
Prepare the cake mix as directed on the box (mixing in 1 tsp cinnamon if desired).
Pour batter into the pan and bake according to box directions (typically 25–30 minutes), or until a toothpick comes out clean. Let cool for 10–15 minutes.

2. Poke the Cake:

Using the handle of a wooden spoon or a straw, poke holes all over the cake — about 1 inch apart.

3. Make the Cinnamon Filling:

Mix together brown sugar, cinnamon, and melted butter until well combined.
Spoon or pour the mixture evenly over the cake, letting it seep into the holes.

4. Make the Cream Cheese Glaze:

In a bowl, beat cream cheese until smooth. Add powdered sugar and vanilla.
Mix in milk a little at a time until the glaze is pourable but thick.
Drizzle generously over the cake while it’s still slightly warm or fully cooled.

Serving Suggestions:

  • Serve warm with extra glaze on the side.

  • Top with chopped pecans or a sprinkle of cinnamon.

  • Pair with coffee, chai, or a glass of milk.

Notes

Pro Tips:

  • Warm the cake slightly before serving for that fresh-out-of-the-oven cinnamon roll feel.

  • Use a homemade vanilla cake base if you want to go from-scratch.

  • Add a swirl of cinnamon filling into the batter before baking for extra flavor.

Common Mistakes to Avoid:

  • Not poking deep enough holes – filling won’t soak in properly.

  • Skipping the butter in the cinnamon mix – it’s the key to richness!

  • Using cold cream cheese – it won’t blend smoothly into the glaze.

Storage Instructions:

  • Store covered in the refrigerator for up to 5 days.

  • Best enjoyed warm — reheat individual slices in the microwave for 20–30 seconds.

  • Can be frozen (without glaze) for up to 2 months.

 

Enjoy your Cinnamon Roll Poke Cake — the easiest way to get those gooey, cinnamon-y vibes without rolling a single dough.

Find it online: https://bakesbliss.com/cinnamon-roll-poke-cake/