Cinnamon Roll Poke Cake (Easy Dessert Recipe for Busy Nights)

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Cinnamon Roll Poke Cake (Easy Dessert Recipe for Busy Nights)

1. cinnamon and brown sugar until combined.
2. Bake: Pour batter into the pan and bake per box time (usually 25–30 minutes) until a toothpick comes out clean.
3. Poke: Cool 10 minutes. Use a fork to poke holes all over the warm cake.
4. Make frosting: Beat cream cheese and butter until smooth. Add powdered sugar and vanilla; whip until creamy.
5. Frost: Spread frosting over the warm cake so it sinks into the holes.
6. Chill & serve: Chill 1–2 hours for clean slices. Serve slightly chilled or at room temp.

Tips for Success

• Extra ooey-gooey: Drizzle ½ cup warm heavy cream or caramel over the poked cake before frosting.
• Cinnamon swirl look: Reserve 2 Tbsp brown sugar + ½ tsp cinnamon; sprinkle over frosting and marble lightly.
• Clean cuts: Warm a knife under hot water, wipe dry, then slice.

Variations

• Sticky bun poke cake: Add a pecan praline sprinkle on top.
• Apple-cinnamon: Fold 1 cup finely diced sautéed apples into the baked, poked cake before frosting.
• Gluten-free option: Use a gluten-free cake mix; bake time may vary slightly.

Serving Ideas

Great with coffee for brunch, as a holiday dessert next to pies, or as a party dessert with an espresso bar. A dusting of cinnamon sugar makes it look bakery-made.

Storage & Make-Ahead

• Fridge: Cover and refrigerate up to 4 days.
• Freeze: Wrap slices individually and freeze up to 2 months; thaw overnight in the fridge.
• Make-ahead dessert: Bake in the morning, frost and chill until serving.

FAQs

Can I use yellow cake mix?
Absolutely—yellow adds a richer, buttery flavor.

Do I have to refrigerate it?
Yes, because of the cream cheese frosting.

Can I lighten it up?
Use Neufchâtel (⅓-less-fat cream cheese) and a little less frosting.

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Cinnamon Roll Poke Cake

"Gooey cinnamon roll flavors meet an easy poke-cake method with tangy cream cheese frosting. Perfect quick weeknight dessert, potluck dessert, or holiday dessert

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Ingredients Equipment Method Notes

Ingredients

  

For the Cake:

• 1 box white cake mix plus box ingredients: water, oil, eggs
• 2 tsp ground cinnamon
• 1/2 cup brown sugar

For the Frosting:

• 8 oz cream cheese softened
• 1/4 cup unsalted butter softened
• 2 cups powdered sugar
• 1 tsp vanilla extract

Equipment

• Measuring cups & spoons
• 9×13-inch baking pan
• Fork for poking
• Rubber spatula
• Electric mixer for frosting

Method

 

1. Preheat oven per cake-mix directions; grease a 9×13-inch pan.
2. Prepare cake batter as directed. Stir in cinnamon and brown sugar.
3. Bake 25–30 minutes, or until a toothpick comes out clean.
4. Cool 10 minutes; poke holes across the warm cake with a fork.
5. Beat cream cheese and butter until smooth; add powdered sugar and vanilla. Mix until creamy.
6. Spread frosting over warm cake so it seeps into the holes. Chill 1–2 hours before slicing. [/wprm-instructions]
7. [wprm-notes]
8. Extra gooey: Drizzle 1/2 cup warm heavy cream or caramel over the poked cake before frosting.
9. Gluten-free: Swap in a gluten-free cake mix.
10. Storage: Cover and refrigerate up to 4 days; freeze slices up to 2 months

Notes

Extra gooey: Drizzle 1/2 cup warm heavy cream or caramel over the poked cake before frosting.
Gluten-free: Swap in a gluten-free cake mix.
Storage: Cover and refrigerate up to 4 days; freeze slices up to 2 months