Cinnamon Roll Poke Cake

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Imagine biting into a perfectly soft, cinnamon-infused cake that melts in your mouth, oozing with buttery brown sugar filling and topped with a dreamy layer of sweet cream cheese glaze. That’s exactly what you get with this Cinnamon Roll Poke Cake — a dessert that combines the rich, nostalgic flavor of classic cinnamon rolls with the convenience and fluffiness of a sheet cake. Every forkful is swirled with cinnamon spice and luscious frosting, making it feel like a warm hug in dessert form.

This cake is perfect for cozy weekend brunches, special gatherings, or as a make-ahead treat for the holidays. The poke cake method allows the filling to soak deep into every bite, creating gooey pockets of cinnamon sugar deliciousness. Whether you’re serving it warm from the oven or chilled the next day, this easy-to-make treat guarantees rave reviews and sweet cravings for seconds.

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Ingredients for this Cinnamon Roll Poke Cake

• 1 box vanilla or white cake mix (plus ingredients called for on box: usually eggs, oil, and water)
• 1 cup packed light brown sugar
• 2 teaspoons ground cinnamon
• 1 can (14 ounces) sweetened condensed milk
• 4 tablespoons unsalted butter, melted
• 4 ounces cream cheese, softened
• 1½ cups powdered sugar
• 1 teaspoon vanilla extract
• 2–3 tablespoons milk (to thin the glaze)

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Step 1: Bake the Cake

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish. Prepare the cake mix according to the package directions (usually combining the mix with eggs, oil, and water). Pour the batter into the baking dish and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool for about 10 minutes after baking.

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Step 2: Poke and Fill

While the cake is still warm, use the handle of a wooden spoon to poke holes all over the surface, spacing about an inch apart. Mix the sweetened condensed milk, melted butter, brown sugar, and cinnamon in a bowl until well combined. Carefully pour this mixture evenly over the cake, allowing it to soak into the holes and spread into the layers.

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Step 3: Chill and Set

Let the cake cool completely to room temperature, then refrigerate for at least 1 hour. This helps the cinnamon filling firm up a bit and blend into the cake, creating those gooey, spiced pockets.

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Step 4: Make the Cream Cheese Glaze

In a medium mixing bowl, beat together the softened cream cheese, powdered sugar, vanilla extract, and 2 tablespoons of milk until smooth. If the glaze is too thick, add an extra tablespoon of milk until it’s pourable but not too runny.

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Step 5: Frost and Serve

Once the cake has cooled and set, spread or drizzle the cream cheese glaze evenly over the top. For extra flair, sprinkle a bit of cinnamon on top. Serve slices chilled or at room temperature. Optional: Warm slightly before serving for that gooey, fresh-out-of-the-oven cinnamon roll experience.

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Storage Instructions

To keep your Cinnamon Roll Poke Cake fresh and flavorful, cover it tightly with plastic wrap or transfer it to an airtight container. It can be stored in the refrigerator for up to 5 days. Since the cake contains cream cheese frosting, refrigeration is essential to maintain its texture and prevent spoilage.

For best results, let the cake sit at room temperature for about 10–15 minutes before serving, or microwave individual slices for 10–20 seconds to enjoy that warm, gooey cinnamon roll sensation.

If you want to prepare it ahead of time, the unfrosted cake can also be frozen for up to 2 months. Wrap it tightly in plastic wrap and foil. Thaw overnight in the fridge and glaze just before serving.

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Estimated Nutrition

Serving size: 1 slice (1/12 of cake)

• Calories: ~410
• Total Fat: 18g
• Saturated Fat: 9g
• Cholesterol: 50mg
• Sodium: 340mg
• Total Carbohydrates: 59g
• Sugars: 44g
• Protein: 4g

Note: These values are approximate and may vary depending on the specific brands and quantities used.

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Frequently Asked Questions

What is a poke cake?

A poke cake is a baked cake that’s poked with holes and filled with a sweet liquid or filling that soaks into the cake, making it extra moist and flavorful.

Can I use homemade cake instead of a mix?

Absolutely! A from-scratch vanilla or butter cake works great. Just make sure it’s firm enough to hold the filling without collapsing.

Do I have to refrigerate this cake?

Yes, since it includes cream cheese in the glaze and condensed milk in the filling, refrigeration keeps it safe and fresh.

Can I make this ahead of time?

Yes! This cake is actually better when made ahead, as it gives the filling time to soak into the cake. Make it a day in advance for best flavor.

Can I use a different glaze or frosting?

Of course. A vanilla buttercream or just a simple powdered sugar glaze can also work well. But the cream cheese glaze really mimics classic cinnamon roll flavor.

What if I don’t have sweetened condensed milk?

You can substitute with a mix of whole milk and brown sugar simmered down to a thick syrup, but it won’t be quite as rich and creamy.

Can I serve this cake warm?

Yes! It’s delicious slightly warm. Just heat a slice in the microwave for 10–15 seconds before serving.

Is this good for breakfast or dessert?

Both! It’s indulgent enough for dessert, but it’s got that cinnamon roll vibe that makes it perfect for brunch or special breakfasts.

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