Description

This Cinnamon Roll Poke Cake is the perfect dessert for cinnamon lovers! A soft, buttery cake is poked and filled with a sweet cinnamon swirl and then topped with a creamy glaze. It’s like having your favorite cinnamon rolls in cake form, but even easier to make!

Ingredients

Units Scale

For the Cake:

1 box yellow cake mix (plus ingredients listed on the box)

1 teaspoon ground cinnamon

1/4 cup brown sugar (packed)

For the Cinnamon Swirl:

1/4 cup melted butter

1/4 cup brown sugar (packed)

1 tablespoon ground cinnamon

For the Glaze:

1 cup powdered sugar

2 tablespoons milk

1/2 teaspoon vanilla extract

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Instructions

For the Cake:

Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.

Prepare the yellow cake mix according to the package instructions (usually requires water, eggs, and oil).

Stir 1 teaspoon of cinnamon and 1/4 cup of brown sugar into the cake batter.

Pour the cake batter into the prepared baking dish and spread it out evenly.

Bake the cake according to the package instructions (usually around 30-35 minutes), or until a toothpick inserted into the center comes out clean.

Once baked, allow the cake to cool for about 10 minutes. While the cake is cooling, prepare the cinnamon swirl.

For the Cinnamon Swirl:

In a small bowl, mix the melted butter, 1/4 cup brown sugar, and 1 tablespoon cinnamon until smooth and combined.

Once the cake has cooled slightly, use the handle of a wooden spoon or a straw to poke holes all over the cake (about 20-25 holes).

Pour the cinnamon swirl mixture over the cake, making sure it fills the holes. Use a spoon to gently spread it evenly over the cake.

For the Glaze:

In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth and pourable.

Drizzle the glaze over the top of the cake, covering the entire surface.

Notes

For extra cinnamon flavor, you can sprinkle some extra cinnamon and sugar over the glaze before serving.
If you prefer a cream cheese glaze, you can substitute some of the powdered sugar with cream cheese for a richer topping.
Serve the cake warm for a more “cinnamon roll” feel, or chill it for a cool dessert option.