This Cinnamon Roll Poke Cake is a perfect shortcut for anyone who loves the soft, gooey center of a cinnamon roll but prefers an easier method without yeast or dough rising. By poking holes into a freshly baked vanilla cake, rich cinnamon-butter syrup seeps inside, making every bite moist and full of warm spice. Finished with a smooth cream cheese frosting, it delivers that classic bakery-style flavor with far less effort.

Ingredients

>>>>>>lass=”yoast-text-mark” />>For the Cake
1 (15 1/4 oz) box vanilla or white cake mix
1 cup milk
1/2 cup unsalted butter, melted
3 large eggs
2 teaspoons pure vanilla extract

Cinnamon Filling
3/4 cup brown sugar, packed
2 teaspoons ground cinnamon
4 tablespoons unsalted butter, melted

>>>>Frosting
4 oz cream cheese, softened
1/4 cup unsalted butter, softened
1 1/2 cups powdered sugar<br />1 teaspoon vanilla extract
1/2 tablespoon milk

How To Make Cinnamon Roll Poke Cake

 1: Prepare and Mix
Preheat the oven to 350°F and lightly grease a 9×13-inch baking dish. In a large bowl, beat together the cake mix, milk, 1/2 cup melted butter, eggs, and vanilla for about 2 minutes. Using milk and butter instead of water and oil gives the cake a richer, homemade taste.

 2: Bake the Cake
Pour the batter into the prepared pan and bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean.

3: Make the Cinnamon Mixture
While the cake bakes, mix the brown sugar, cinnamon, and 4 tablespoons melted butter in a bowl until it forms a thick, syrup-like mixture.

4: Poke and Fill
Let the cake rest for 10 minutes after baking. Using the handle of a wooden spoon, poke holes across the cake about 1 inch apart. Slowly spoon the cinnamon mixture over the cake, guiding it into the holes. Allow the cake to cool completely, about 1 hour.

 5: Prepare the Frosting
Beat the softened cream cheese and butter until light and fluffy. Add the powdered sugar and vanilla, mixing until smooth. If the frosting is too thick, add milk one teaspoon at a time until it spreads easily.

 6: Frost and Chill
Spread the cream cheese frosting evenly over the cooled cake. For a cinnamon roll-style finish, create gentle swirls using the back of a spoon. Refrigerate the cake for 30 minutes before cutting so the flavors blend perfectly.