Cakes/ Holiday/ Kid Friendly

Cinnamon Roll Poke Cake Recipe

Dessert doesn’t get much better than this Cinnamon Roll Poke Cake – tender white cake filled with buttery cinnamon-sugar filling and rich cream cheese frosting!

Cinnamon Roll Poke Cake Recipe

Cinnamon Roll Poke Cake Recipe

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Cinnamon Roll Poke Cake

 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.

Cinnamon Roll Poke Cake Recipe

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.

Cinnamon Roll Poke Cake Recipe

I don’t use cake mixes as often these days, but I have few recipes that I really like that get a jump on things by starting with a mix.

Cinnamon Roll Poke Cake Recipe

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!

Want to see just how easy it is to make this Cinnamon Roll Poke Cake? Check out my how-to video!

Cinnamon Roll Poke Cake Recipe
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Cinnamon Roll Poke Cake Recipe

Cook Time 20 minutes
Total Time 20 minutes
Servings 20

Ingredients

Cake

  • 15.25 oz white cake mix
  • 3 large eggs
  • 1/2 c . milk
  • 1/2 c . water
  • 1/4 c . butter melted

Filling

  • 1/2 c . butter melted
  • 1/2 c . brown sugar packed
  • 1/2 c . fat-free sweetened condensed milk
  • 1 T . ground cinnamon
  • 1 tsp . vanilla extract

Frosting

  • 8 oz package reduced-fat cream cheese , softened
  • 1/4 c . butter , softened
  • 2 c . powdered sugar
  • 2-3 T . fat-free sweetened condensed milk
  • 1/2 tsp . vanilla

Instructions

  1. Preheat oven to 350 F. Grease a 9x13-inch baking dish; set aside.
  2. In a large bowl, mix together cake mix, eggs, milk, water, and butter on low for 30 seconds.
  3. Turn speed up to medium, and mix together for 1-2 minutes, or until combined.
  4. Pour batter into prepared baking dish.
  5. Bake for 20-30 minutes, or until a toothpick inserted in the center comes out clean.
  6. While the cake is baking, stir together butter, brown sugar, condensed milk, cinnamon, and vanilla extract. Set aside.
  7. Using the handle of a wooden spoon (or similar instrument), poke holes in the cake (I poke about 35).
  8. Pour filling mixture over warm cake, gently spreading as necessary.
  9. Let cake cool to room temperature.
  10. To make the frosting, beat together cream cheese and butter until combined.
  11. Add powdered sugar and 1 tablespoon condensed milk. Beat together until well-combined.
  12. Mix in additional condensed milk and vanilla to desired consistency.
  13. Spread frosting over room temperature cake.
  14. Enjoy at room temperature, or chill and enjoy cold.
  15. Cover and chill any leftovers.

Cake adapted from Love, Life, & Sugar.

This post is not sponsored; however, I will earn a small commission if you purchase through any affiliate links. I only link to products that I have used and have had a great experience with. Thanks! 

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30 Comments

  • Reply
    Channing
    August 27, 2017 at 8:37 pm

    WOW! This cake was incredible! My mom and I made this tonight and it was “slap yo momma good”!!! Thank you for the recipe! This is a keeper!

    • Reply
      Kate
      August 28, 2017 at 10:21 am

      LOL! So glad you liked it! Thanks for coming back to leave a comment! =)

  • Reply
    Lauren
    June 7, 2017 at 4:55 pm

    Can I use a Spice cake mix instead? I am trying to use that for something

    • Reply
      Kate
      June 7, 2017 at 5:25 pm

      I’ll be honest, it’s not going to be the same. The white cake gives some contrast to the buttery cinnamon-sugar filling. So, you’d end up with a cinnamon-sugar spice cake, which might be really good in its own right.

  • Reply
    Denysa
    May 15, 2017 at 9:19 pm

    Absolutely the best cake !! Whole family loved it! I’m actually making a strawberry cake now, and have made the same cream cheese icing, just added 1/4 cup strawberry preserve for strawberry cream cheese icing.

    • Reply
      Kate
      May 16, 2017 at 12:37 pm

      Yay!! I’m so glad that your whole family loved it! The strawberry preserves with the cream cheese icing sounds amazing! I’ll have to give that a try.

  • Reply
    Dede
    March 26, 2017 at 4:39 pm

    This is delicious! One of my top 3 and will now be my go-to cake. YUM!!!

    • Reply
      Kate
      March 26, 2017 at 6:35 pm

      Thank you! I’m so glad that you liked it! It’s one of my family’s favorites, and I love to hear that other people are enjoying it, too! =)

  • Reply
    Tina
    March 10, 2017 at 4:29 pm

    I made this cake last night. My husband said its be “best cake i have made”. I personally thought it has toooooo much cinnamon in it. I think i will do less cinnaman next time and less condensed milk for the mixture that goes in the wholes. Other than that i thought it was good. Hubby loved it but i thought it was just okay. The mixture that went inside the wholes tasted a bit like molases cookies to me, like an odd taste, not able to explain it well but yea.

    • Reply
      Kate
      March 11, 2017 at 9:26 am

      I’m glad your husband enjoyed it, and it sounds like you know what you’d like to change to make it more to your liking next time!

      • Reply
        Tina
        March 15, 2017 at 4:34 pm

        Okay, so i just wanted to update my post. I felt bad about the bad review after eating the cake the day after i made it. I tried deleting my other post but wasnt able to. Anyways, this cake was beyond delicious the day after i made it. It was soo dam good!! I looked through my pinterest to find my post to update my comment lol It didnt taste bitter like the first day. It was heavenly, i plan on making it for easter when i have family coming over. Im 7 months pregnant and this cake hit the spot with some orange juice lol. LOVED it. Thank you and im sorry i wrote a review after trying the cake while it was still kind of warm. It was so good i cant even thank you enough. lol im not exaggerating either!! SO yummy

        • Reply
          Kate
          March 16, 2017 at 6:26 pm

          I’m glad! I’ve never tried it warm (I usually make it ahead of time and let it chill until I serve it), so it’s good to know that it definitely needs that time to sit. I’m pregnant, too, so I know all about how those cravings can be! ;) Thanks for taking the time to come back!

  • Reply
    Julia Vodopia
    July 14, 2016 at 10:03 am

    Hi Kate,
    I woud like to use this recipe for my sister’s engagement party – how much is this recipe for, and for the party there will be about 70 ppl, how could i manipulate the recipe to fill that?

    looks SO good.

    • Reply
      Kate
      July 14, 2016 at 10:22 am

      Thanks! You should be able to get 20 servings per cake. Usually, it works to double a recipe or halve it, but it doesn’t necessarily work to go beyond that. Since it sounds like you would need to 4 cakes, what I would do (and I haven’t done this, so this is just my suggestion), is to make two double batches of the cake, syrup, and frosting, and then I would bake them in 4 9×13-inch pans. Good luck! =)

  • Reply
    Missyc
    June 9, 2016 at 7:31 pm

    I’m a huge baker and made this for my son’s 30th birthday. he claims this is the best cake I have ever made. Delicious and easy!

    • Reply
      Kate
      June 10, 2016 at 12:24 pm

      I’m so glad that you both liked it!! I love to hear things like that! Thank you for taking the time to come back and leave a comment! =)

      • Reply
        Mr/Mrs.Tom Oody-Jr.
        October 30, 2016 at 6:31 am

        This recipe looks and sounds delicious!!!!!!! I’m going to copy this one down and try making this one.The picture of this recipe makes my mouth water!!!!!!!My wife says the same thing.

        • Reply
          Kate
          October 30, 2016 at 9:24 am

          Thank you!! This cake is a favorite in our house, and I hope you enjoy it as much as we do! =)

  • Reply
    Miranda
    May 6, 2016 at 8:36 pm

    This sounds so AMAZING!!!!! My boyfriend and his family would ABSOLUTELY LOVE this!!!!!!

    • Reply
      Kate
      May 7, 2016 at 10:38 am

      Thanks!! =)

  • Reply
    Ellen
    May 4, 2016 at 2:37 pm

    I got great reviews on this cake except the filling mixture sat on the top of the cake. I poked holes and poured it on right out of the oven. Should I have let it cool first?

    • Reply
      Kate
      May 5, 2016 at 10:19 am

      I pour the filling on while the cake is still hot. I use a wooden spoon handle to make the holes, and it’s large enough that I’ve never had any issues with the filling sitting on top. Maybe making the holes just a little larger would help? Also, you can spoon it around (gently) to help it settle in. I hope that helps! =)

      • Reply
        Gail
        October 9, 2017 at 12:19 pm

        I am confused by the 1T for how much cinnamon to use.. is it table spoon?

        • Reply
          Kate
          October 9, 2017 at 12:37 pm

          Yes, 1 T is 1 tablespoon.

  • Reply
    Joy
    April 8, 2016 at 11:11 am

    The Cinnamon Roll Poke Cake sounds like a real Potluck winner. My mouth is watering.

    • Reply
      Kate
      April 11, 2016 at 8:23 am

      Thanks so much! =)

      • Reply
        Marilyn N
        April 17, 2016 at 7:49 am

        How will using orginal sweetened condensed milk change the recipe

        • Reply
          Kate
          April 17, 2016 at 12:04 pm

          It won’t. I haven’t found any difference between using fat-free and original in recipes, so feel free to use original if that’s what you have. =)

  • Reply
    Julia
    January 20, 2016 at 2:36 pm

    What a treat! My oldest daughter would love it!

    • Reply
      Kate
      January 20, 2016 at 10:27 pm

      Thanks! =) Is she a fan of cinnamon rolls?

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