Desserts

Cinnamon Roll Poke Cake

This Cinnamon Roll Poke Cake is an easy, crowd-pleasing dessert that tastes like a warm cinnamon roll but comes together with a boxed cake mix. It bakes into a soft, tender cake, then you poke holes and drizzle sweetened condensed milk so each bite is moist and rich. The cinnamon-sugar topping adds a caramelized crunch and the light whipped frosting gives a creamy finish. If you enjoy cinnamon desserts, try this related cinnamon roll cheesecake cookies for another sweet treat.

Recipe Information

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 12
Difficulty Level: Easy

Nutrition Information

Calories per serving: 360 kcal (approx.)
Protein: 4 g
Carbohydrates: 56 g
Fat: 15 g
Fiber: 1 g
Sugar: 32 g
Sodium: 350 mg

Why Make This Cinnamon Roll Poke Cake

This cake gives you the warm, comforting flavors of a cinnamon roll without the time-consuming dough and rolling. It smells like a bakery while it bakes—sweet cinnamon and brown sugar—and the final texture is moist, creamy, and lightly fluffy. It’s perfect for potlucks, busy weeknights, or a cozy dessert when you want something nostalgic but simple.

How to Make Cinnamon Roll Poke Cake

This recipe uses a boxed yellow cake mix for speed, then builds classic cinnamon-roll flavors with a simple cinnamon-sugar layer, sweetened condensed milk for richness, and a whipped topping frosting with vanilla. The steps are straightforward: prepare, mix and bake, poke and soak, then finish with a sweet cream topping.

Ingredients:

1 box yellow cake mix
1 cup water
1/3 cup vegetable oil
3 large eggs
1 tablespoon ground cinnamon
1/2 cup brown sugar, packed
1 can sweetened condensed milk
1 cup whipped topping
1 teaspoon vanilla extract
1/2 cup powdered sugar

Directions:

Step 1: Preparation

Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish well so the cake releases easily and cleanup is simple.

Step 2: Mixing

In a large bowl, combine the cake mix, 1 cup water, 1/3 cup vegetable oil, and 3 large eggs; beat until smooth and free of lumps. Pour the batter into the prepared baking dish and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.

Step 3: Cooking

While the cake bakes, mix 1 tablespoon ground cinnamon and 1/2 cup packed brown sugar in a small bowl. When the cake is done, remove it from the oven and immediately poke holes all over the top using a fork or skewer so the soaking liquid reaches the interior. Pour the entire can of sweetened condensed milk evenly over the warm cake, letting it sink into the holes. Then sprinkle and lightly press the cinnamon-sugar mixture evenly over the top so it sticks to the condensed milk.

Step 4: Finishing

In another bowl, combine 1 cup whipped topping with 1 teaspoon vanilla extract and 1/2 cup powdered sugar; fold gently until smooth and slightly thickened. Spread this cream topping over the cake after it has cooled completely. Chill the cake for at least 1 hour for best slicing, or serve at room temperature.

How to Serve Cinnamon Roll Poke Cake

Serve chilled for clean slices and a refreshing finish, or let it sit at room temperature for a softer feel. Top each piece with a dusting of extra cinnamon, a drizzle of caramel sauce, or a few toasted pecans for crunch. Try a warm cup of coffee or a glass of cold milk alongside to balance the sweetness.

How to Store Cinnamon Roll Poke Cake

Refrigerate: Cover the cake tightly with plastic wrap or store in an airtight container. Keeps well for 3–4 days in the fridge.
Freeze: For longer storage, freeze individual slices wrapped in plastic and foil for up to 2 months. Thaw in the refrigerator overnight before serving.
Tip: If the whipped topping softens in the fridge, whisk lightly before spreading and chill again to firm.

Expert Tips for Perfect Cinnamon Roll Poke Cake

Use room-temperature eggs for a smoother batter and better rise.
Grease the pan well or use nonstick spray with flour to prevent sticking.
Poke holes while the cake is warm but not piping hot; warm allows the condensed milk to soak in better.
Press the cinnamon-sugar gently into the wet surface so it adheres and creates a caramel-like layer.
Chill the cake at least an hour for neater slices. For an extra glossy finish, add a thin caramel drizzle just before serving.

Delicious Variations

Caramel Apple Twist: Stir 1 cup finely chopped apples into the batter and swap half the condensed milk for apple sauce, then top with caramel drizzle.
Maple Pecan: Replace brown sugar with maple syrup (reduce other sweeteners slightly) and sprinkle toasted pecans on top.
Chocolate Swirl: Mix 1/4 cup cocoa with a couple tablespoons of milk and swirl into the batter before baking for a chocolate-cinnamon combo.
Cream Cheese Frosting: Use a simple cream cheese frosting (4 oz cream cheese + 1/2 cup powdered sugar + 1/2 tsp vanilla) instead of whipped topping for a tangier finish.
Mini Cupcake Version: Bake in lined muffin tins for 18–22 minutes, poke the tops, and spoon condensed milk over each; adjust quantities and chilling time.

Frequently Asked Questions

Q: Can I use a homemade cake instead of a boxed mix?
A: Yes. Use your favorite yellow cake batter and bake in a 9×13 pan. Keep the same bake time as your recipe suggests. The poke and soak steps stay the same.

Q: Do I have to use sweetened condensed milk?
A: Sweetened condensed milk gives the cake a rich, almost caramel-like soak. You can substitute with an equal amount of evaporated milk plus 1/3 cup sugar, but the flavor and thickness will differ.

Q: How do I prevent the cake from becoming soggy?
A: Don’t over-pour the condensed milk; pour evenly and allow it to soak. Let the cake cool and set in the fridge so the layers firm up. Using whipped topping rather than heavy cream frosting keeps the top lighter.

Q: Can I make this dairy-free?
A: For a dairy-free version, use a dairy-free whipped topping and a sweetened condensed creamer substitute (there are coconut milk versions), and check the cake mix ingredients for dairy. Texture and flavor will shift slightly.

Q: Can I prepare this ahead of time?
A: Yes. Make the cake a day ahead and refrigerate after frosting. Flavor improves as it sits. For best texture, let it come to near room temperature before serving if you prefer softer cake.

Q: Why did my cinnamon-sugar layer sink into the cake?
A: If you add the cinnamon-sugar when the cake is too wet from condensed milk, it can dissolve and sink. Press it gently so it’s embedded but not fully pushed under. Alternatively, sprinkle some cinnamon-sugar just before serving.

Conclusion

This Cinnamon Roll Poke Cake is a simple way to enjoy the cozy cinnamon-sugar flavors of a roll without extra work. It bakes up soft and tender, smells amazing, and the condensed milk soak makes each bite rich and moist. Try it for a weekend treat, a potluck, or when you need comfort food fast. For another take on cinnamon-roll-inspired sweets, check out this Best Cinnamon Roll Poke Cake – Delish recipe for more ideas and tips.