If you love the taste of a classic cinnamon roll, you’ll love this Cinnamon Roll Poke Cake. It’s a delightful twist on the traditional cinnamon roll, with a moist white cake soaked in a sweet cinnamon filling and topped with a creamy cream cheese frosting.
Ingredients:
For the cake:
- Cooking spray
- 1 box of white cake mix, plus the ingredients listed on the box (eggs, oil, water)
For the filling:
- 1 (14-oz.) can sweetened condensed milk
- 4 tablespoons melted butter
- 1/2 cup packed brown sugar
- 1 teaspoon ground cinnamon
- Pinch of kosher salt
For the frosting:
- 1/2 cup heavy cream
- 1 (8 oz) block of cream cheese, softened
- 4 tablespoons butter, softened
- 1 cup powdered sugar
- 1 teaspoon pure vanilla extract
- Pinch of kosher salt
Method:
Preheat the oven according to the instructions on the cake mix box. Grease a 9×13 inch baking pan with cooking spray.
Prepare the white cake mix according to the package instructions.
Pour the mixture into the prepared cake pan and bake according to the package instructions until a toothpick inserted in the centre comes out clean.
In a small bowl, whisk together the sweetened condensed milk, melted butter, brown sugar, ground cinnamon and a pinch of kosher salt until well combined.
When the cake is baked and still warm, use the handle of a wooden spoon or a straw to make holes in the cake about 1 inch apart.
Pour the cinnamon topping mixture evenly over the warm cake, making sure it fills the holes and spreads over the entire surface of the cake.
In a medium bowl, whip the heavy cream with an electric mixer until stiff peaks form.
In another bowl, beat the softened cream cheese and butter until smooth and creamy.
Add the icing sugar, vanilla extract and a pinch of kosher salt to the cream cheese mixture and beat until smooth and combined.
Fold the whipped cream into the cream cheese mixture until well blended.
Spread the cream cheese frosting evenly over the top of the cake, covering the cinnamon filling.
If desired, sprinkle with additional ground cinnamon to garnish.
Refrigerate the cake for at least 1 hour to allow the flavours to meld and the frosting to set.
Slice and serve the Cinnamon Roll Poke Cake chilled or at room temperature.
