Gooey Cinnamon Roll Poke Cake

Craving the delicious taste of cinnamon rolls, but don’t have the time to make them? You’re in luck! This cinnamon roll cake takes everything you love about cinnamon rolls with soft cake, swirls of cinnamon sugar, and rich cream cheese icing. This dessert has all the classic flavors, but in a quicker and easier cake form.

If you’ve never made poke cake before, it’s basically a cake that is poked with holes and filled with a topping that soaks into the cake. For this recipe, the holes allow the cream cheese icing to soak into all the nooks and crannies of this brown sugar and cinnamon cake, which makes it extra moist and extra yummy!

For more easy and delicious poke cakes, try Boston Cream Poke Cake, Coconut Poke Cake, and Oreo Pudding Poke Cake.

Why we think you’ll love it:

No Fuss, All Flavor. The “poke cake” method ensures every bite is incredibly moist and full of classic cinnamon roll flavor without any extra effort.
Simple & Sweet. Using a boxed cake mix makes this recipe super simple, so it’s perfect for even the most beginner baker.
Make-Ahead Friendly: You can make this cake ahead of time, which makes it perfect for busy weeks and holidays.

Cinnamon Roll Poke Cake Ingredients

Cake

Brown sugar (1 cup)- This is a key ingredient in making the cinnamon swirl.
Ground cinnamon (1 teaspoon)- The cinnamon is mixed with brown sugar to make the cinnamon swirl.
White cake mix – or yellow or vanilla cake mix (1 package, 15.25-ounce) – Using a boxed cake mix saves time and simplifies the baking process.
Large eggs (4 eggs)- Eggs bind the cake mix together and add moisture. Room temperature eggs will incorporate better than cold eggs.
Sour cream (8-ounce carton)- The sour cream makes the cake extra moist and adds a little bit of tang. An easy substitute would be plain Greek yogurt.
Unsalted Butter (½ cup), melted- The butter adds rich flavor and a tender texture to the cake.
Vegetable oil (¼ cup)- The oil helps to keep the cake moist and light.
Water (½ cup)- This is a standard liquid for the cake mix and helps create the right batter consistency.
Vanilla extract (1 teaspoon)- Vanilla enhances all the other flavors in the cake.

Icing

Unsalted Butter (¼ cup), softened- The butter gives the icing a smooth and rich flavor. See this How to Soften Butter Quickly post, otherwise it can take 30-60 minutes.
Powdered sugar (3 cups)- The powdered sugar is the base for the icing and gives it a smooth consistency.
Cream cheese (4 ounces)- The cream cheese is what gives the icing a smooth, creamy texture and tangy flavor.
Milk or half and half (enough to make it a spreadable consistency)- You will add just enough of the milk or half and half to get the perfect icing consistency.

How to Make Cinnamon Roll Poke Cake

Cinnamon roll poke cake batter in a white baking dish.

A layer of cinnamon sugar mixture of the poke cake batter.

PREP. Preheat the oven to 350°F. Grease a 9 x 13-inch baking dish. In a small bowl, stir brown sugar and cinnamon together. Set aside.

CAKE BATTER. In a large bowl, whisk together cake mix, eggs, sour cream, melted butter, vegetable oil, water, and extract until smooth. Pour half of the batter into the prepared pan.

CINNAMON SUGAR. Sprinkle the brown sugar mixture over the batter.

Dollops of batter on top of a cinnamon sugar layer.

A butter knife swirling the dollops of batter into the cinnamon sugar mixture.

DOLLOP. Dollop the remaining batter evenly on top of the cinnamon sugar filling.

SWIRL. Using a knife, insert it halfway into the batter and swirl back and forth along the cake.

Using the flat end of a fork to poke holes into a baked cinnamon roll cake.

Cream cheese frosting spread over the top of a cinnamon roll poke cake.

BAKE. Bake for 32-35 minutes, or until lightly golden brown (a toothpick inserted in the middle should come out clean).

ICING. While the cake is baking, make the icing by mixing all the ingredients in a medium bowl, beating until smooth.

POKE AND FROST. While the cake is still warm, poke holes in the cake with a popsicle stick (or the back end of a fork) all over the cake. Pour the icing over the top of the cake and spread it. Let the icing soak in and set for at least 15 minutes before serving.

A slice of cinnamon roll poke cake on a white serving plate.

Kristyn’s Recipe Tips

Poke while warm so the icing melts into the cake for that signature gooey texture.
Swirl lightly to keep pretty ribbons of cinnamon sugar without blending them completely.
Add a little milk at a time to the icing until it’s just thin enough to pour and spread easily.
Like warm cinnamon rolls, serve warm for the ultimate cinnamon roll flavor experience.

Recipe FAQ

Make ahead?

This cake can be made 1-2 days ahead of time. Reserve some frosting to add before serving. Cover the cake tightly with plastic wrap or aluminum foil and store it in the refrigerator. Place the homemade cream cheese frosting in a container in the fridge. Gently heat the cake and apply the reserved frosting before serving.

How to reheat?

Individual slice: Place it on a plate, cover it with a damp paper towel (this creates steam to keep it moist!), and microwave on half power (50%) for 15-20 seconds at a time until it’s just warm and the frosting is perfectly gooey, but not melted.
Whole cake: If chilled, let it sit on the counter for about 30 minutes to start warming up. Preheat your oven to 275°F to 300°F. Cover the entire pan loosely with aluminum foil to trap moisture, and place it in the oven for about 10 to 15 minutes until it is perfectly warm.

Store leftovers?

Leftover cake can be stored, covered, in the baking pan or in an airtight container, in the refrigerator for up to 4 days, or placed in a freezer-safe container and in the freezer for up to 3 months.