Cinnamon Roll Poke Cake Recipe

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Cinnamon Roll Poke Cake Recipe

This cinnamon roll poke cake is prepared in just 20 minutes and delivers all the warm cinnamon goodness you crave in a simple cake.

Prep Time20

Cook Time31

Cool Time15

Total Time1 6

Course: Dessert

Cuisine: American

Servings:

Author: Kristyn Merkley

Ingredients

Cake

1 cup brown sugar
1 teaspoon ground cinnamon
1 (15.25-ounce) package white cake mix
4 large eggs
1 (8-ounce) carton sour cream
½ cup unsalted butter, melted
¼ cup vegetable oil
½ cup water
1 teaspoon vanilla extract

Icing

¼ cup unsalted butter, softened
3 cups powdered sugar
4 ounces cream cheese, softened
milk or half and half, enough to make it a spreadable consistency.

Instructions

Preheat the oven to 350°F. Grease a 9x13-inch pan.
In a small bowl, mix brown sugar and cinnamon. Set aside.
In a large bowl, whisk together cake mix, eggs, sour cream, butter, vegetable oil, water and extract until smooth.
Pour half of the batter into the prepared pan. Sprinkle the brown sugar mixture over the batter, then dollop the remaining batter on top. Using a knife, insert it half ways into the batter and swirl back and forth along the cake.
Bake for 32-35 minutes, or until lightly golden brown (a toothpick inserted in the middle should come out clean).
While cake is baking make icing, by mixing all the ingredients in a medium bowl, beating until smooth.
While the cake is still warm, poke cake with a popsicle stick (or the back end of plastic fork) all over the cake. Pour the icing over the warm cake and spread. Let set up for at least 15 minutes before serving.

Notes

Recipe Tips.

See this How to Soften Butter Quickly post, otherwise it can take 30-60 minutes.
Be sure to poke the holes when the cake is still warm; the warm cake will absorb the icing better than a cooled cake.
I prefer using a white cake mix, but a yellow or vanilla cake mix can also be used.
Like warm cinnamon rolls, I think this cake is best when served warm, but it can also be enjoyed at room temperature.

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 or foil and store it in the fridge. Place the homemade cream cheese frosting in a container in the fridge. Gently heat the cake and apply the reserved frosting before serving.

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

Reheat.

Individual slice: Place it on a plate, cover it with a damp paper towel, 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 heat it in the oven for about 10 to 15 minutes until it is perfectly warm.

For more substitutions and tips, check out the full recipe post

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