Cinnamon Roll Poke Cake Magic

This cinnamon roll poke cake starts with a boxed mix, but the real magic is in the filling. Brown sugar and cinnamon sink into every poke, and a smooth cream cheese frosting brings it all together. It’s easy, warm, and goes fast.

What’s a Poke Cake?

It’s exactly what it sounds like: a baked cake with holes poked in the top, then filled with something rich and flavorful. In this case, cinnamon sugar sinks into the cake and brings extra moisture to every bite. Cream cheese frosting goes over the top to seal it all in.

Can I Use a Homemade Cake Instead?

Absolutely. If you prefer baking from scratch, just use your favorite white cake recipe. Bake it in a 9×13-inch pan, then follow the rest of the steps as written.

Tips for the Best Results

If you have time, let the cake sit for a few hours or even overnight. It helps the cinnamon flavor settle in and makes the texture even softer.

Want to save time on frosting? You can use a store-bought cream cheese frosting instead. Vanilla frosting works too, but the tang of cream cheese really brings that cinnamon roll vibe.

What You’ll Need

This cake keeps things simple but still delivers big flavor.

• White cake mix – your favorite brand works
• Water, oil, and eggs – just follow what’s listed on the box
• Brown sugar and cinnamon – mixed into the batter for that cozy, cinnamon roll feel
• Cream cheese – let it soften so your frosting turns out nice and smooth
• Butter – softened to blend easily with the cream cheese
• Powdered sugar – makes the frosting light and fluffy
• Vanilla extract – just a little brings it all together

If you want to make it your own, you can try a yellow cake mix or use dark brown sugar for deeper flavor.

How to Make Cinnamon Roll Poke Cake

1. Prep and Bake the Cake
Preheat your oven based on the box directions. Mix the cake batter like usual, then stir in the cinnamon and brown sugar. Pour it into a greased 9×13-inch pan and bake until a toothpick comes out clean.

2. Poke the Cake
Let the cake cool for about 10 minutes. Use the handle of a wooden spoon or a spatula to poke holes all over the top. Try to space them about an inch apart so the filling spreads evenly.

3. Make the Filling (Optional)
If you want an extra gooey layer like traditional poke cakes, you can mix sweetened condensed milk, melted butter, brown sugar, and cinnamon.

Optional Gooey Filling Measurements:

• 1 can (14 oz) sweetened condensed milk
• 1/4 cup melted butter
• 1/3 cup brown sugar
• 1 tsp ground cinnamon

Pour this mix into the holes while the cake is still slightly warm.

4. Make the Frosting
In a bowl, beat softened cream cheese and butter until smooth. Slowly mix in powdered sugar and vanilla until the frosting is fluffy and spreadable.

5. Frost and Serve
Spread the cream cheese frosting over the cake, letting it sink into the holes. If you made the filling, chill the cake for about an hour so it sets up. Otherwise, it’s ready to slice and serve.

Proper Storage

Cover the cake tightly with plastic wrap or foil and keep it in the fridge. It’ll stay fresh for up to 3 to 5 days. You can serve it chilled or let it sit out for a few minutes if you prefer it softer.

Here’s What I Use for Cinnamon Roll Poke Cake

If you want to make this Cinnamon Roll Poke Cake at home, here’s exactly what I use:

For the Cake:
1 box white cake mix
Ingredients needed for the mix (usually water, oil, and eggs)
2 tsp ground cinnamon
1/2 cup brown sugar

For the Frosting:
8 oz cream cheese, softened
1/4 cup butter, softened
2 cups powdered sugar
1 tsp vanilla extract

This makes one 9×13-inch cake. You can dust the top with a little extra cinnamon sugar if you want a finishing touch.