If you’re anything like me, you know that cinnamon rolls and cake are both comfort foods in their own right. So why not bring them together into one ridiculously sweet and gooey dessert? This cinnamon roll poke cake is exactly that — soft, sticky, full of warm cinnamon flavor, and finished with a smooth cream cheese glaze. It’s the kind of dessert that makes people close their eyes on the first bite and ask for seconds before they’ve even finished their plate.
I first made this cake for a holiday brunch, and now I find myself making it for potlucks, family gatherings, and cozy weekends at home. The best part? It’s simple, starts with a boxed cake mix, and feels homemade in every way.
Why This Recipe Works
This cinnamon roll poke cake is rich, comforting, and incredibly easy to make. Here’s why it works so well:
- All the cinnamon roll flavor in cake form
- Starts with a boxed cake mix but tastes homemade
- Poke-and-pour technique makes it extra moist and gooey
- Cream cheese glaze soaks into every bite
- Perfect for serving a crowd or prepping ahead
Ingredients You’ll Need
(Serves 12 | Prep Time: 10 minutes | Bake Time: 30 minutes | Chill Time: 1 hour)
For the Cake:
- 1 box white or yellow cake mix (plus ingredients on box)
- 1 tablespoon ground cinnamon
- 1 teaspoon vanilla extract
For the Filling:
- 1 can (14 oz) sweetened condensed milk
- 1/4 cup melted butter
- 1/2 cup packed brown sugar
- 1 teaspoon cinnamon
For the Cream Cheese Glaze:
- 4 oz cream cheese, softened
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Optional garnish: extra cinnamon sugar sprinkle or chopped pecans
How I Make Cinnamon Roll Poke Cake (Step-by-Step)
1. Bake the Cake
I start by preheating the oven and preparing the cake mix according to the box instructions. I add in the cinnamon and vanilla to the batter for extra warmth and depth. I pour the batter into a greased 9×13-inch pan and bake until a toothpick comes out clean.
2. Poke the Cake
Once the cake has cooled for about 10 minutes, I use the handle of a wooden spoon to poke holes all over the top of the cake. These holes are key — they soak up all that cinnamon-sugar filling.
3. Pour the Filling
In a small bowl, I whisk together the sweetened condensed milk, melted butter, brown sugar, and cinnamon. I pour this mixture slowly over the warm cake, making sure it fills every hole and spreads evenly.
4. Chill
I cover the cake and let it chill in the fridge for at least an hour so the filling can fully set and soak into the cake.
5. Make the Cream Cheese Glaze
In a mixing bowl, I blend the softened cream cheese, powdered sugar, milk, and vanilla until smooth and pourable.
6. Glaze and Garnish
I drizzle the glaze over the chilled cake and finish with a sprinkle of cinnamon sugar or chopped pecans for texture and presentation.
7. Slice and Serve
This cake is best served slightly chilled or at room temperature — every bite is sweet, sticky, and full of cinnamon roll goodness.
My Favorite Tips for Perfect Poke Cake
- Poke while the cake is still warm: The filling soaks in better.
- Use a wooden spoon handle or straw for large holes: This ensures the filling gets deep into the cake.
- Chill thoroughly: It’s worth the wait for that gooey, set texture.
- Add pecans or walnuts for crunch: A little texture goes a long way.
- Double the glaze if you’re feeling extra indulgent: No one ever complains about more cream cheese frosting.
What I Serve with Cinnamon Roll Poke Cake
This cake is a showstopper on its own, but here’s how I like to round out a dessert spread:
- Hot coffee or lattes with cinnamon on top
- Fresh berries for a light contrast
- A scoop of vanilla ice cream for extra decadence
- Sparkling apple cider for brunch gatherings
- A big cozy blanket if you’re indulging on a chilly evening
FAQs (From My Kitchen to Yours)
Q: Can I use spice cake mix instead of yellow cake?
A: Absolutely! It gives an even deeper cinnamon-spice flavor.
Q: Can I make this ahead of time?
A: Yes! This cake actually gets better as it sits. Make it a day ahead and refrigerate until ready to serve.
Q: How do I store leftovers?
A: Store covered in the fridge for up to 4 days.
Q: Can I freeze poke cake?
A: You can freeze it, but I recommend adding the glaze after thawing for the freshest taste and texture.
Why This Cinnamon Roll Poke Cake Deserves a Spot in Your Recipe Collection
This cake brings together everything I love — sweetness, warmth, gooey cinnamon flavor, and cream cheese drizzle. It’s simple enough for a weekend bake but special enough for holidays and gatherings. Whether you’re baking for family, friends, or just treating yourself, this recipe will quickly become one of your favorites too.
I hope you give it a try — and when you do, let me know if you go for the extra drizzle of glaze like I always do.
My Favorite Cinnamon Roll Poke Cake Recipe That Tastes Like a Warm Hug
Ingredients
- 1 tablespoon ground cinnamon
- 1 teaspoon vanilla extract
- 4 cups melted butter
- 2 cups packed brown sugar
- 1 teaspoon cinnamon
- 4 oz cream cheese
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 box yellow cake mix
- 3 large eggs
- 1 cup milk
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 9×13 inch baking dish.
- In a large bowl, combine the cake mix, eggs, milk, and 1 tablespoon of vanilla extract. Mix until well combined.
- Pour the cake batter into the prepared baking dish and spread evenly.
- In a separate bowl, mix together the brown sugar, melted butter, and 1 tablespoon of ground cinnamon.
- Drizzle the cinnamon mixture over the cake batter and use a knife to swirl it in gently.
- Bake in the preheated oven for 30 minutes or until a toothpick inserted in the center comes out clean.
- Remove the cake from the oven and let it cool for about 10 minutes.
- Use the handle of a wooden spoon to poke holes all over the top of the cake.
- In a small bowl, beat together the cream cheese, powdered sugar, and remaining teaspoon of vanilla extract until smooth.
- Spread the cream cheese mixture over the warm cake, allowing it to fill the holes.
- Serve warm or at room temperature.
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