CINNAMON ROLL POKE CAKE
This Cinnamon Roll Poke Cake is soft, moist, and bursting with sweet cinnamon flavor. Poked holes filled with cinnamon roll icing create a gooey, dreamy dessert perfect for birthdays, holidays, or any special treat.
Ingredients
For the Cake:
- 1 box yellow or white cake mix
- Ingredients called for on the cake mix box usually eggs, oil, and water
For the Poke Filling:
- 1 jar cinnamon roll icing about 7–8 oz
For the Topping:
- 1 cup powdered sugar
- 2 –3 tablespoons milk
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- Optional: extra cinnamon sugar for sprinkling
Instructions
Bake the Cake:
- Prepare cake mix according to package instructions. Pour into a greased 9×13-inch baking pan and bake as directed. Let cool slightly.
Poke the Cake:
- Using the handle of a wooden spoon, poke holes evenly across the top of the warm cake.
Add Cinnamon Filling:
- Pour cinnamon roll icing over the cake, letting it seep into the holes. Spread evenly across the surface.
Prepare Topping:
- Mix powdered sugar, milk, vanilla, and cinnamon until smooth. Drizzle over the cake. Sprinkle extra cinnamon sugar if desired.
Chill and Serve:
- Refrigerate for at least 2 hours before serving for best flavor and gooey texture. Slice and enjoy.
Notes
- Make Ahead:
Cake can be made a day ahead; store in the fridge covered tightly. - Flavor Boost:
Add a pinch of nutmeg or extra cinnamon to the cake batter for enhanced spice flavor. - Serving Suggestions:
Serve chilled or at room temperature with a drizzle of caramel or extra icing. - Allergy-Friendly Options:
Use gluten-free cake mix and dairy-free icing to accommodate allergies. - Storage Tips:
Store leftovers in an airtight container in the fridge for up to 3 days.