Cinnamon Poke Cake

This cinnamon roll poke cake is soft, sweet, and filled with warm cinnamon flavor in every slice. A simple white cake mix is baked, poked, and soaked with a buttery brown sugar cinnamon mixture, then finished with a smooth cream cheese frosting. It has all the cozy flavor of cinnamon rolls but is much easier to make for a party, potluck, or family dessert.

Prep Time: 20 min
Bake Time: 20 min
Chill Time: 1 hour
Serves: 15

Ingredients:

1 box white cake mix, plus ingredients from the back (water, oil, eggs)
14 ounces sweetened condensed milk
4 tbsp. melted butter
1/2 cup brown sugar
2 tsp. ground cinnamon
1/4 tsp. salt
4 ounces cream cheese, softened
1/3 cup butter, room temp
2 cups powdered sugar
1 tsp. vanilla extract
1 tbsp. milk

Directions:

Spray a 9×13 pan with nonstick spray and preheat your oven to 350 degrees Fahrenheit.

Prepare the cake, according to box directions, and bake.

Allow the cake to cool completely after baking. Poke holes throughout the top of the cooled cake.

In a medium mixing bowl, whisk together sweetened condensed milk, melted butter, brown sugar, cinnamon, and salt.

Add this mixture to the holes of the cake, smoothing out any excess over the top of the cake. (This works best with a straw or food syringe.) Allow the cake to chill in the refrigerator for 1 hour.

For the frosting, beat together the cream cheese and butter. Add the vanilla and slowly add the powdered sugar, mixing well. If needed, add small amounts of the milk to get the right frosting consistency.