Cinnamon Roll Poke Cake

Cinnamon Roll Poke Cake is the ultimate dessert for anyone who loves the comforting flavors of cinnamon rolls but wants an easy-to-make, no-fuss version. This cake combines the rich, spiced flavor of cinnamon with the softness of a moist cake, topped off with a sweet glaze that mimics the icing of a traditional cinnamon roll. It’s a crowd-pleasing dessert that’s perfect for family gatherings, potlucks, or any time you want a deliciously indulgent treat.

Why You’ll Love This Recipe

• Easy and Quick: This is a simple, no-bake dessert that’s quick to prepare and perfect for beginners.
• Cinnamon Roll Flavor: With cinnamon and vanilla flavors layered throughout the cake, it tastes just like your favorite cinnamon rolls.
• Moist and Flavorful: The cake is wonderfully moist, and the cinnamon syrup that’s poured into the poked holes ensures every bite is packed with flavor.
• Perfect for Any Occasion: Whether you’re serving it at a family dinner, brunch, or as a dessert for a celebration, this cake is sure to be a hit!

Ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:

• 1 box yellow cake mix (plus the ingredients listed on the box, usually water, oil, and eggs)
• 1 tablespoon ground cinnamon (for flavor)
• 1 cup milk (for added moisture)

For the Cinnamon Syrup:

• 1/2 cup unsalted butter
• 1/2 cup brown sugar (packed)
• 1 tablespoon ground cinnamon
• 1/4 cup heavy cream (or milk for a lighter version)

For the Glaze:

• 1 cup powdered sugar
• 2 tablespoons milk (more if needed)
• 1/2 teaspoon vanilla extract

Directions

1. Prepare the Cake:

Preheat your oven according to the instructions on the box for the yellow cake mix (usually 350°F/175°C). Prepare the cake batter by following the instructions on the box, adding the eggs, oil, water, and cinnamon to the cake mix. Mix everything together until smooth.

Pour the cake batter into a greased 9×13-inch baking dish and spread it out evenly. Bake according to the package instructions (usually 30-35 minutes). Use a toothpick to check doneness; the toothpick should come out clean when inserted into the center of the cake.

2. Make the Cinnamon Syrup:

While the cake is baking, prepare the cinnamon syrup. In a small saucepan over medium heat, melt the butter. Stir in the brown sugar and cinnamon. Once the sugar has dissolved, add the heavy cream and bring the mixture to a simmer. Let it cook for 2-3 minutes, stirring occasionally, until it has thickened slightly. Remove from heat and set aside.

3. Poke the Cake:

Once the cake has finished baking and has cooled for about 10 minutes, use the end of a wooden spoon or a straw to poke holes evenly across the entire cake. Poke the holes deep, but not all the way through the bottom.

4. Add the Cinnamon Syrup:

Pour the warm cinnamon syrup over the cake, making sure it soaks into the holes. Let the cake absorb the syrup and cool completely (about 30 minutes to 1 hour).

5. Prepare the Glaze:

In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. If the glaze is too thick, add a little more milk until you reach a drizzling consistency.

6. Top the Cake:

Once the cake has cooled, drizzle the glaze over the top. Let it set for a few minutes before serving.

7. Serve:

Slice into squares and serve! You can refrigerate the cake for later, and it’s just as delicious cold.

Servings and Timing

• Servings: 12-16 servings (depending on the size of slices)
• Preparation Time: 10 minutes (for cake batter)
• Baking Time: 30-35 minutes
• Cooling Time: 30-60 minutes
• Total Time: About 1.5 hours

Variations

• Cream Cheese Glaze: For an extra indulgent topping, add cream cheese to the glaze. Mix 2 oz of softened cream cheese with the powdered sugar, milk, and vanilla for a tangy twist.
• Nutty Cinnamon Roll Cake: Add crushed pecans or walnuts to the cinnamon syrup for a bit of crunch and added flavor.
• Brown Sugar Cinnamon Icing: For an even richer icing, use brown sugar in the glaze for a deeper, caramel-like flavor.

Storage

• Storage: Store the cake in an airtight container in the refrigerator for up to 3 days.
• Freezing: You can freeze the unglazed cake for up to 2 months. Allow the cake to thaw in the refrigerator before glazing and serving.
• Reheating: This cake can be served chilled, but if you want it warm, heat a slice in the microwave for 10-15 seconds.

FAQs

Can I use a different type of cake mix?

Yes! You can substitute yellow cake mix with white, butter, or even a spice cake mix for a different flavor base.

Can I make this cake ahead of time?

Absolutely! This cake is great when made ahead of time. In fact, the cinnamon syrup soaks into the cake overnight, making it even more flavorful and moist.

Can I make this cake without heavy cream?

Yes, you can use milk or even half-and-half instead of heavy cream. It will be slightly less rich but still delicious.

How do I make sure the cake doesn’t get too soggy?

Make sure to poke the holes in the cake carefully and pour the cinnamon syrup slowly, allowing the cake to absorb it over time. You can also let the syrup cool slightly before pouring it over the cake to avoid making the cake too soggy.

Can I make this cake without the glaze?

Yes, you can skip the glaze if you prefer a lighter version, or you can dust the top with powdered sugar instead for a simpler finish.

Conclusion

Cinnamon Roll Poke Cake is the perfect combination of soft, moist cake and warm, cinnamon-infused syrup, topped with a sweet glaze. It’s a dessert that brings the flavors of cinnamon rolls to life in an easy-to-make cake that’s perfect for any occasion. Whether you serve it as a dessert for a family gathering or a sweet treat for a special brunch, this cake will be a hit every time.

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