Cinnamon Poke Cake Recipe
This delightful Cinnamon Poke Cake is a moist and flavorful dessert combining a classic vanilla cake with a luscious cinnamon brown sugar filling and a creamy cream cheese frosting. Perfect for gatherings or as a cozy treat, the cake’s soft texture enhanced by the sweet cinnamon condensed milk infusion pairs beautifully with the smooth tangy frosting.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 50 minutes (including chilling)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For The Cake:
- 1 box vanilla (white) cake mix, prepared as directed on the box
- 5 tablespoons butter
- ½ cup light brown sugar, packed
- 3 teaspoons ground cinnamon
- 2½ teaspoons vanilla extract
- 14-ounce can sweetened condensed milk
For The Frosting:
- 8 tablespoons (½ cup) butter, softened
- 8 ounces cream cheese, softened
- 2 teaspoons clear vanilla flavoring
- 2 teaspoons half-and-half cream
- 2½ cups powdered sugar
Instructions
- Prepare Cake Batter: Follow the instructions on the vanilla cake mix box to prepare the batter. Pour the batter into a greased 9×13-inch baking pan.
- Bake the Cake: Bake the cake according to the box directions, usually about 25-30 minutes at 350°F (175°C), or until a toothpick inserted in the center comes out clean. Allow the cake to cool slightly.
- Poke Holes in Cake: Using the handle of a wooden spoon or a similar utensil, poke holes all over the warm cake about 1 inch apart, going deep into the cake but not through the bottom.
- Prepare Cinnamon Filling: In a saucepan over medium heat, melt 5 tablespoons of butter. Stir in the packed light brown sugar and 3 teaspoons of ground cinnamon until dissolved and combined. Remove from heat and stir in 2½ teaspoons vanilla extract and the entire 14-ounce can of sweetened condensed milk.
- Pour Filling Over Cake: Slowly pour the warm cinnamon condensed milk mixture evenly over the cake, allowing it to seep into the holes and soak into the cake. Cover and refrigerate for at least 2 hours or overnight to let the flavors meld and the cake to set.
- Make the Frosting: In a mixing bowl, beat 8 tablespoons of softened butter and 8 ounces of softened cream cheese together until smooth and creamy. Add 2 teaspoons clear vanilla flavoring and 2 teaspoons half-and-half cream. Gradually add 2½ cups powdered sugar, beating until the frosting is fluffy.
- Frost the Cake: Once the cake is chilled and set, spread the cream cheese frosting evenly over the top. Slice and serve chilled or at room temperature.
Notes
- For extra cinnamon flavor, sprinkle additional ground cinnamon on top of the frosting before serving.
- Ensure the cake is warm when poking holes so the filling seeps deeply.
- Refrigerating overnight intensifies the flavors and provides a better texture.
- You can substitute cream cheese frosting with whipped cream for a lighter option.
- Store leftovers covered in the refrigerator for up to 4 days.
Find it online: https://cookedbysarah.com/cinnamon-poke-cake-recipe/