Cake recipes don’t get much better than this Cinnamon Roll Poke Cake – tender white cake filled with buttery cinnamon-sugar filling and rich cream cheese frosting!
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While I was in school, I didn’t do nearly as much baking as I do now. I’ve always had a sweet tooth, though, so I found time to do a little baking when I could.
One of my favorite cookbooks at that time was The Cake Mix Doctor. The recipes were pretty easy, and I could keep a few cake mixes on hand. Then I just had to add a little to them for a cake that tasted more like a homemade cake.
I don’t use cake mixes as often these days, but I have few cake recipes that get a jump on things by starting with a mix. This Cinnamon Roll Poke Cake is one of those recipes.
The cake is soft and tender, and the buttery cinnamon-sugar filling is incredible! The cake is topped with a not-too-sweet cream cheese frosting that perfectly compliments the cake. It’s the perfect way to indulge your cinnamon roll craving!
How to make cinnamon roll poke cake
Mix the cake mix, eggs, milk, water, and butter together. Pour the batter into the prepared pan.
After the cake has baked, poke holes in the cake. I like to use the handle of a spoon.
In a separate bowl, mix the filling ingredients together. Pour over the cake. I pour a little at a time to let it sink in and then continue a little at a time.
Let the cake cool to room temperature before frosting.
Tips
- Cake mix: I use a plain white cake mix without pudding in it.
- Milk: You can use any milk from skim to whole milk.
- Sweetened condensed milk: You can use either regular or non-fat sweetened condensed milk.
- Cream cheese: Regular, 1/3-less fat, or Greek cream cheese will work. I don’t recommend fat-free in this recipe.
More cakes that begin with a cake mix!
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Cinnamon Roll Poke Cake Recipe
Ingredients
Cake
- 15.25 oz white cake mix
- 3 large eggs
- 1/2 cup milk
- 1/2 cup water
- 1/4 cup butter (melted)
Filling
- 1/2 cup butter (melted)
- 1/2 cup brown sugar (packed)
- 1/2 cup sweetened condensed milk
- 1 tablespoon ground cinnamon
- 1 teaspoon vanilla extract
Frosting
- 8 ounce package cream cheese (softened)
- 1/4 cup butter (softened)
- 2 cups powdered sugar
- 2-3 tablespoons sweetened condensed milk
- 1/2 teaspoon vanilla
Instructions
- Preheat oven to 350 F. Grease a 9x13-inch baking dish; set aside.
- In a large bowl, mix together cake mix, eggs, milk, water, and butter on low for 30 seconds.
- Turn speed up to medium, and mix together for 1-2 minutes, or until combined.
- Pour batter into prepared baking dish.
- Bake for 20-30 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake is baking, stir together butter, brown sugar, condensed milk, cinnamon, and vanilla extract. Set aside.
- Using the handle of a wooden spoon (or similar instrument), poke holes in the cake (I poke about 35).
- Pour filling mixture over warm cake, gently spreading as necessary.
- Let cake cool to room temperature.
- To make the frosting, beat together cream cheese and butter until combined.
- Add powdered sugar and 1 tablespoon condensed milk. Beat together until well-combined.
- Mix in additional condensed milk and vanilla to desired consistency.
- Spread frosting over room temperature cake.
- Enjoy at room temperature, or chill and enjoy cold.
- Cover and chill any leftovers.
Video
Notes
- Cake mix: I use a plain white cake mix without pudding in it.
- Milk: You can use any milk from skim to whole milk.
- Sweetened condensed milk: You can use either regular or non-fat sweetened condensed milk.
- Cream cheese: Regular, 1/3-less fat, or Greek cream cheese will work. I don't recommend fat-free in this recipe.
- Nutrition facts are estimates.
Nutrition Information
Originally published 1/20/16. Updated with new tips and photos 4/13/20.
Cake adapted from Love, Life, & Sugar.
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laura howard says
This recipe was amazing! My whole family enjoyed it very much. Definitely on the “make again” list!
Kate says
Thank you!!