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

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