Cinnamon Roll Poke Cake

Byxwina

Cinnamon Roll Poke Cake is a soft, buttery vanilla cake soaked with a rich cinnamon-brown sugar filling and topped with smooth cream cheese frosting. It brings together all the cozy flavors of a homemade cinnamon roll in an easy dessert that doesn’t require yeast, kneading, or rolling dough.

The best part is the cinnamon filling. After the cake comes out of the oven, holes are poked across the surface so the warm, buttery mixture can soak into the cake. Every slice has little pockets of sweet cinnamon flavor running through the soft crumb.


Why You’ll Love This Recipe

This cake gives you the delicious flavor of cinnamon rolls without the work of making yeast dough. There’s no rising time, and everything bakes in one 9×13-inch dish.

The cinnamon-brown sugar filling makes the cake especially moist and flavorful. It settles into the holes and creates sweet ribbons throughout the vanilla cake.

It’s also an excellent make-ahead dessert. You can prepare it the day before serving, refrigerate it overnight, and have a delicious cake ready whenever you need it.

I love how simple this cake is to prepare. A boxed yellow cake mix gives you a quick start, while the homemade cinnamon filling and cream cheese frosting make the finished dessert taste extra special

It’s a wonderful choice for family gatherings, potlucks, holiday desserts, or a weekend treat. Serve it chilled for neat slices or let it sit at room temperature briefly for a softer texture.

CINNAMON ROLL POKE CAKE VARIATIONS

Extra-Cinnamon Poke Cake

Increase the cinnamon slightly in the filling for a stronger warm-spice flavor.

Pecan Cinnamon Roll Cake

Sprinkle chopped toasted pecans over the frosting for a little crunch and nutty flavor.

Maple Cinnamon Roll Cake

Add a small amount of maple extract to the frosting for a sweet maple-cinnamon combination.

Caramel Cinnamon Poke Cake

Drizzle caramel sauce over individual servings for an especially rich dessert.

Vanilla Cinnamon Roll Cake

Use vanilla cake mix instead of yellow cake mix for a slightly lighter vanilla flavor.

STORING CINNAMON ROLL POKE CAKE

Keep the finished cake covered in the refrigerator because the frosting contains cream cheese. It will stay fresh for about 3–4 days.


FAQ

What Makes This A Poke Cake?

A poke cake gets its name from the holes made in the baked cake before adding a liquid filling. The filling soaks into the holes and adds moisture and flavor throughout.

Can I Use White Cake Mix?

Yes. White cake mix works well, although yellow cake mix gives the dessert a slightly richer, buttery flavor.

Why Should I Add The Cinnamon Filling While The Cake Is Warm?

Warm cake absorbs the filling more easily. The cinnamon mixture can settle into the holes instead of staying entirely on the surface.

Can I Make Cinnamon Roll Poke Cake Ahead?

Absolutely. This cake is perfect for preparing the day before serving. Keep it covered in the refrigerator until you’re ready to enjoy it.

Why Is My Cream Cheese Frosting Runny?

The butter or cream cheese may have been too warm, or too much milk may have been added. Start with a small amount of milk and add more only as needed.

Does Cinnamon Roll Poke Cake Need Refrigeration?

Yes. Because the frosting contains cream cheese, the finished cake should be stored in the refrigerator.

Ingredients

For the Cake

  • 1 box (15.25 oz) yellow cake mix
  • 3 large eggs
  • ½ cup unsweetened applesauce (in place of vegetable oil)
  • 1 cup water

For the Cinnamon Filling

  • ¼ cup light butter
  • ½ cup packed brown sugar
  • 2 tablespoons ground cinnamon
  • 1 can (14 oz) fat-free sweetened condensed milk
  • 1 teaspoon vanilla extract

For the Cream Cheese Frosting

  • 8 oz reduced-fat cream cheese, softened
  • 2 tablespoons light butter, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons skim milk

Weight Watchers Cinnamon Roll Cake

Instructions

1. Prepare the Cake Batter

  • Preheat the oven to 350°F (175°C).
  • Lightly spray a 9 × 13-inch baking dish with cooking spray.
  • In a large bowl, combine the yellow cake mix, eggs, unsweetened applesauce, and water.
  • Mix until smooth, then pour the batter into the prepared baking dish.

2. Make the Cinnamon Filling

  • In a separate bowl, mix the light butter, brown sugar, ground cinnamon, fat-free sweetened condensed milk, and vanilla extract until well combined.
  • Drop spoonfuls of the cinnamon mixture over the cake batter.
  • Use a knife to gently swirl the cinnamon mixture through the batter.

3. Bake the Cake

  • Bake for 30–40 minutes, or until a toothpick inserted into the center comes out clean.
  • Remove the cake from the oven and allow it to cool completely before frosting.

4. Prepare the Cream Cheese Frosting

  • In a bowl, beat the reduced-fat cream cheese and light butter until smooth and creamy.
  • Add the powdered sugar, vanilla extract, and skim milk.
  • Beat until the frosting is smooth and spreadable.

5. Frost and Serve

  • Spread the cream cheese frosting evenly over the cooled cake.
  • Slice into 12–15 pieces and serve.

Storage: Store leftovers in an airtight container in the refrigerator for up to 4–5 days.

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