Gooey Cinnamon Roll Poke Cake
This cinnamon roll poke cake turns the warm, swirled flavor of a classic cinnamon roll into an unbelievably soft sheet cake. It uses a boxed mix to keep things simple, then gets poked and soaked in a sweet milk mixture and finished with a quick vanilla glaze.
If you love cinnamon rolls but do not want to deal with yeast dough, this cake is for you. It disappears fast at a potluck and is simple enough to make on a weeknight when a craving hits.
Why This Cake Stays in My Rotation
The cake itself is soft and springy thanks to an extra egg and whole milk. It has just enough cinnamon in the batter to carry the flavor through every bite without overpowering the sweet milk soak.
The real magic is the poke and soak. After baking, you poke the cake all over and pour a mixture of sweetened condensed milk and melted butter over the top. It sinks into every hole, making each square incredibly moist and a little gooey.
Ingredients
- 1 box (15.25 oz) white cake mix: I use white for a clean, neutral base.
- 3 large eggs: an extra egg keeps the crumb tender.
- 1 cup whole milk: replaces water for a richer batter.
- 1/2 cup vegetable oil: a neutral oil that locks in moisture.
- 2 teaspoons vanilla extract: rounds out the flavor.
- 2 teaspoons ground cinnamon, divided: half in the batter, half in the swirl.
- 1/2 cup packed brown sugar: creates the cinnamon ribbon.
- 1 can (14 oz) sweetened condensed milk: the gooey soak.
- 1/4 cup unsalted butter, melted: whisked into the milk mixture.
- 1 cup powdered sugar: for the glaze.
- 2 to 3 tablespoons milk: to thin the glaze.
- 1/2 teaspoon vanilla extract: adds a final hint of sweetness.
Variations / Substitutions
- Yellow cake mix: use it instead of white for a slightly richer flavor and a more golden crumb.
- Cream cheese frosting: swap the glaze for a thick layer of cream cheese frosting to make it even more indulgent.
- Dairy-free: use a dairy-free boxed cake mix, replace milk with oat milk, use condensed coconut milk, and swap butter for a dairy free alternative.
- Extra spice: add 1/4 teaspoon nutmeg or cardamom along with the cinnamon for a deeper warm flavor.
Chocolate Peanut Butter Poke Cake is another dessert you’d probably love if you enjoy this cake.
How to Make Cinnamon Roll Poke Cake
Step 1: Mix the Batter
Heat your oven to 350°F (175°C) and grease a 9×13-inch baking pan. In a large bowl, whisk together the cake mix, 3 eggs, 1 cup whole milk, 1/2 cup oil, 2 teaspoons vanilla, and 1 teaspoon of the cinnamon until the batter is smooth and no lumps remain. Pour the batter into the prepared pan and spread it even.
The batter will be thick and pale, with faint cinnamon flecks. Use a rubber spatula to scrape the bowl clean so every bit of vanilla and cinnamon gets in.
Step 2: Swirl the Cinnamon Sugar
In a small bowl, stir together the brown sugar and the remaining 1 teaspoon cinnamon. Sprinkle the mixture evenly all over the top of the cake batter. Drag a butter knife through the batter in a zigzag motion to create swirls; do not overmix or the swirls will disappear. Bake for 25 to 30 minutes, until the edges are golden and a toothpick inserted in the center comes out with a few moist crumbs.
The brown sugar will melt into tiny rivers of caramel as the cake bakes, leaving a sweet cinnamon ribbon behind. The kitchen will smell like a bakery at this point.
Step 3: Poke the Cake and Soak It
Set the cake pan on a wire rack and let the cake cool for just 5 minutes, you want it still very warm. Use the handle of a wooden spoon to poke holes all over the cake, spacing them about an inch apart and going deep but not through the bottom of the pan. About 30 to 40 holes works well. Whisk together the sweetened condensed milk and melted butter until smooth, then slowly pour the mixture over the top of the cake, letting it pool and seep into the holes.
Let the cake cool completely on the rack, about 1 hour. The cake will soak up all the liquid and turn glossy, with dark cinnamon swirls still visible underneath.
Step 4: Drizzle the Glaze and Serve
In a medium bowl, whisk the powdered sugar, 2 tablespoons of the milk, and the 1/2 teaspoon vanilla until smooth. If the glaze is too thick, add up to 1 more tablespoon of milk. Drizzle the glaze over the cooled cake in a back-and-forth pattern.
Slice into squares and serve right away, or cover and refrigerate until cold for a firmer, almost fudge-like texture. Either way, it is impossibly good.
Tips for a Gooey Poke Cake
- Use the handle of a wooden spoon, not a skewer, to poke the holes. The wider openings give the sweet milk mixture more room to pool and soak in.
- Let the cake cool completely before glazing. If the cake is still warm, the glaze will melt into a thin, translucent layer instead of forming a thick drizzle.
- A metal 9×13 pan gives the cake a golden crust and helps the sugar swirls caramelize better than a glass dish.
- For the cleanest slices, refrigerate the cake for 1 hour before cutting. The filling sets up and the squares hold their shape.
Storing Leftover Cake
- Refrigerate: cover the cake tightly and store in the fridge for up to 4 days. The cake stays moist and the glaze may soften a bit, but it tastes great cold or brought to room temperature.
- Serve cold: this cake is often even better after a night in the fridge, when the filling sets and the texture becomes dense and fudgy.
Frequently Asked Questions
Can I use a different flavor of cake mix?
Yes, a yellow cake mix works great and gives a slightly richer taste. You could also try a spice cake mix for an extra cinnamon kick.
Do I have to use sweetened condensed milk?
Yes, the sweetened condensed milk is essential for the gooey filling. Substituting with evaporated milk will not give the same sweetness or texture.
Can I make this poke cake ahead of time?
Absolutely. This cake tastes even better the next day after the flavors meld. Just cover and refrigerate, then add the glaze shortly before serving, or glaze it right away and chill overnight.
My glaze turned out too runny, what did I do wrong?
You likely added too much milk. Start with 2 tablespoons and add a teaspoon at a time until you reach a thick but pourable consistency.
Does this cake need to be refrigerated?
Yes, because of the milk and butter filling, store it in the refrigerator. Take it out 20 minutes before serving to take the chill off, or serve it cold.
Cinnamon Roll Poke Cake Recipe
Ingredients
Method
- Heat oven to 350°F. Grease a 9×13 pan. Whisk cake mix, eggs, 1 cup milk, oil, 2 teaspoons vanilla, and 1 teaspoon cinnamon. Pour into pan.
- Mix brown sugar and remaining 1 teaspoon cinnamon. Sprinkle over batter. Swirl with a knife. Bake 25-30 minutes.
- Cool cake 5 minutes, then poke holes all over with a wooden spoon handle. Whisk sweetened condensed milk and melted butter; pour over cake. Cool completely.
- Whisk powdered sugar, 2 tablespoons milk, and 1/2 teaspoon vanilla until smooth, adding more milk if needed. Drizzle over cooled cake, slice, and serve.
Notes
