Irresistible Cinnamon Roll Poke Cake Recipe in 30 Minutes

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Author: Olivia Hart
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Cinnamon Roll Poke Cake

I still remember the first time I made this cinnamon roll poke cake for Sunday brunch at my sister’s house. The pan was scraped clean before I even had a chance to grab a second slice! That’s when I knew this recipe was something special – it takes everything we love about gooey cinnamon rolls and turns it into an easy, shareable dessert that’s impossibly moist and packed with that warm cinnamon flavor we all crave.

After fifteen years of baking for church potlucks and family gatherings, I can tell you this cinnamon roll poke cake never fails to disappear fast. The secret? That sweetened condensed milk seeping into every nook and cranny of the yellow cake base, while the cinnamon-sugar swirl creates those signature sticky-sweet pockets we all fight over. And let’s be real – that cream cheese frosting on top? Absolute perfection.

What I love most is how it captures all the cozy flavors of homemade cinnamon rolls without the kneading and rising time. Just mix, bake, poke, and pour – even my teenage nephew can make this one without calling for backup. Trust me, once you try this recipe, it’ll become your new go-to for every “Oh, I need to bring a dessert!” moment in your life.

Why You’ll Love This Cinnamon Roll Poke Cake

Let me tell you why this cinnamon roll poke cake has become my most-requested dessert recipe (and why it’ll become yours too):

  • Easy as pie (actually, easier!) – With a simple box cake mix base and minimal prep time, you’re just 30 minutes away from bakery-worthy results. No yeast, no rolling pins, no stress!
  • That heavenly cinnamon roll flavor – Every bite gives you that perfect mix of sweet brown sugar, warm cinnamon, and rich cream cheese frosting we all crave in cinnamon rolls.
  • Crowd-pleasing magic – I’ve brought this to everything from potlucks to book club meetings, and I always leave with an empty pan and multiple recipe requests.
  • Unbelievably moist texture – The sweetened condensed milk trick keeps this cake deliciously tender for days (if it lasts that long in your house!).

Seriously, this dessert checks all the boxes – simple enough for weeknights but special enough for holidays. The first time I made it, my husband kept “checking the fridge” all evening… and by checking, I mean sneaking extra slices!

Ingredients for Cinnamon Roll Poke Cake

Gather these simple ingredients to make magic happen in your kitchen. I’ve learned through years of baking that using the right amounts makes all the difference with this recipe. Here’s everything you’ll need, grouped by the different components of this irresistible dessert:

For the Cake Base:

  • 1 box (15.25 oz) yellow cake mix – I always keep a few boxes in my pantry for last-minute baking emergencies
  • 1 cup water
  • 1/3 cup vegetable oil
  • 3 large eggs (room temperature blends better – just set them out 30 minutes before baking)

For the Cinnamon Filling:

  • 1/2 cup butter, melted (salted or unsalted both work here)
  • 1 cup packed brown sugar (pack it tight in your measuring cup for that perfect sweetness)
  • 2 tsp ground cinnamon (use the good stuff – it makes a difference!)
  • 1 can (14 oz) sweetened condensed milk

For the Cream Cheese Frosting:

  • 8 oz cream cheese, softened (don’t skip the softening – it makes frosting smooth as silk)
  • 1/4 cup butter, softened
  • 1 tsp pure vanilla extract (my secret is using the Mexican vanilla my aunt sends me)
  • 2 cups powdered sugar
  • 2 tbsp milk (any kind works – I’ve used almond milk in a pinch)

Ingredient Notes & Substitutions

No sweetened condensed milk? Try evaporated milk mixed with sugar (1 cup milk + 1 1/4 cups sugar, heated until dissolved). For dairy-free, coconut cream works beautifully. If you’re out of box mix, use 3 cups homemade yellow cake batter. And if you’re like me and sometimes go heavy-handed with cinnamon? No judgment here – add an extra teaspoon if you dare!

How to Make Cinnamon Roll Poke Cake

Now comes the fun part – let’s turn these simple ingredients into that magical cinnamon roll poke cake that’ll have everyone asking for seconds! I’ve made this recipe so many times I could probably do it in my sleep, but don’t worry – I’ll walk you through each step so yours turns out perfect on the first try.

Step 1: Bake the Cake Base

First things first – preheat that oven to 350°F. While it’s heating up, grab your 9×13 inch pan and give it a good greasing. I like to use butter or baking spray, making sure to get into all the corners. Now let’s mix the cake – it’s almost too easy!

In a large bowl (my favorite blue mixing bowl is my lucky charm), combine the cake mix, water, oil, and eggs. Mix it just until smooth – about 2 minutes with a hand mixer or 3 minutes by hand. No need to overdo it! Pour that beautiful golden batter into your prepared pan, smoothing the top with a spatula. Slide it into the oven and set your timer for 25 minutes – we’ll check it then, but it might need up to 30.

Cinnamon Roll Poke Cake - detail 1

Step 2: Prepare the Cinnamon Filling

While your cake bakes, let’s make that irresistible cinnamon swirl that gives this poke cake its name. Melt your butter (I just zap it in the microwave for 30-second bursts), then stir in the brown sugar and cinnamon. Keep mixing until it looks like wet sand – you want it thick but still pourable. If it seems too thick, add a teaspoon of water. Too thin? A bit more brown sugar will fix it.

Pro tip from my many trial runs: keep this mixture warm near the stove so it stays spreadable. That way when your cake comes out, you’re ready to work magic immediately!

Step 3: Assemble the Poke Cake

Okay, here’s where the magic happens! When your cake passes the toothpick test (it should come out clean or with moist crumbs), take it out and immediately grab a fork. Now poke holes all over – I do a grid pattern about 1 inch apart. Don’t be shy! Those holes are going to cradle all that sweet, cinnamony goodness.

First, slowly pour the sweetened condensed milk over the hot cake, letting it seep into all those holes you made. Then drizzle your cinnamon mixture over top – I like to use a spoon to create swirls. The heat from the cake will melt everything together into pure deliciousness. Now the hardest part: walk away and let it cool completely. I know, I know – but trust me, frosting a warm cake is a recipe for a melty mess!

Cinnamon Roll Poke Cake - detail 2

Step 4: Make the Cream Cheese Frosting

While your cake cools (patience, my friend!), let’s whip up that dreamy cream cheese frosting. This is where softened ingredients make all the difference – I leave my cream cheese and butter on the counter about an hour before I need them. Beat them together first until they’re completely smooth – no lumps allowed! Then add your vanilla and gradually mix in the powdered sugar. Last, splash in the milk to get that perfect spreading consistency.

When your cake is completely cool (I mean it – touch the pan and it should feel room temperature), spread that frosting over top like you’re icing the world’s biggest cinnamon roll. Get it all the way to the edges for picture-perfect slices. Now try to resist cutting in for at least 10 minutes while the frosting sets… or be like me and “test” the corner immediately with your finger!

Tips for the Best Cinnamon Roll Poke Cake

After making this cinnamon roll poke cake more times than I can count (my neighbors start dropping hints when it’s been too long between batches!), I’ve learned all the little tricks that take it from good to “Oh my goodness, give me the recipe NOW” status. Here are my hard-earned secrets:

Cool it, hot stuff! I know that warm cake smells incredible, but frosting patience pays off. That cream cheese frosting will melt right off if the cake’s still warm. Wait until the pan feels cool to the touch – about 2 hours usually does it. I stick mine in the fridge for 30 minutes if I’m in a hurry (just don’t tell Grandma I said that!).

Poke with purpose – Your fork is your best friend here! Make those holes about 1 inch apart all the way to the edges. And don’t be delicate – push down almost to the bottom of the pan so all that sweetened condensed milk can really soak in. I use the end of a wooden spoon sometimes for bigger “pockets” of cinnamon goodness.

Room temp rules – Cold cream cheese and butter make lumpy frosting, and nobody wants that. I set my dairy ingredients out about an hour before frosting time. In a pinch? Microwave the cream cheese for 15 seconds, flip it, then another 10 seconds – just until it gives slightly when pressed.

Swirl don’t dump – When adding that cinnamon-sugar mixture, take an extra minute to drizzle it in thin ribbons rather than glopping it all in one spot. This gives you those beautiful marbled layers in every slice. My trick? Use a zip-top bag with the corner snipped off for perfect control.

Flavor boost – Want to take it up a notch? Add a teaspoon of maple extract to the frosting, or sprinkle chopped pecans on top right after frosting. Sometimes I’ll even mix a tablespoon of instant coffee into the cinnamon sugar for a subtle mocha twist – shhh, that’s my secret!

Serving and Storing Your Cinnamon Roll Poke Cake

Here’s the best part – digging into that gorgeous cinnamon roll poke cake! After all that waiting (I know, it’s torture), I like to serve mine slightly chilled. There’s something magical about how the cream cheese frosting firms up just enough in the fridge while keeping that cake underneath perfectly moist. My favorite way? Big squares with a hot cup of coffee – the cinnamon and cream cheese flavors just sing together!

Now let’s talk leftovers (though in my house, that’s a rare occurrence!). If by some miracle you have some cake left, cover it tightly with plastic wrap or transfer slices to an airtight container. It’ll keep beautifully in the fridge for up to 5 days – though I can’t promise it won’t get “mysteriously” eaten before then! The sweetened condensed milk actually helps it stay moist longer than regular cakes.

Pro tip from my many potluck experiences: if you’re transporting this beauty, chill it completely first so the frosting sets. Then cover with foil and stick it in a cooler bag with ice packs. I’ve brought this to picnics, road trips, and even camping (yes, really!) and it always arrives in perfect, delicious condition.

Cinnamon Roll Poke Cake - detail 3

Cinnamon Roll Poke Cake FAQs

After years of making this cinnamon roll poke cake (and fielding countless texts from friends trying it), I’ve answered every question imaginable. Here are the ones that come up most often – consider this your cheat sheet for poke cake success!

Can I use homemade cake instead of box mix?

Absolutely! Swap the box mix for 3 cups of your favorite homemade yellow cake batter. Just adjust baking time as needed – homemade tends to bake faster. My go-to is my grandma’s buttermilk cake recipe when I’m feeling fancy.

How do I prevent soggy cake?

Easy – don’t overdo the condensed milk! Pour slowly and let it absorb between additions. Also, poke holes while cake is hot but wait 5 minutes before adding liquids. This gives the structure time to set slightly while still being absorbent.

Can I freeze this?

You bet! Freeze unfrosted cake slices wrapped tightly for up to 3 months. Thaw overnight in fridge, then frost fresh. The condensed milk layer actually freezes beautifully – it’s like cinnamon roll ice cream cake (not that I’ve eaten it frozen… much).

Nutritional Information

Okay, let’s talk numbers – but remember, these cinnamon roll poke cake stats are just estimates based on my exact ingredients. Your mileage may vary depending on brands and how generous you are with that frosting (no judgment here – I always go heavy!). Here’s the breakdown per slice (assuming you cut this beauty into 12 reasonable servings… or 8 if you’re feeling indulgent):

  • Calories: 450 (worth every single one!)
  • Fat: 22g (12g saturated – blame the butter and cream cheese)
  • Carbs: 58g (that sweet brown sugar and condensed milk working their magic)
  • Sugar: 38g (it’s dessert, not salad – enjoy it!)
  • Protein: 5g (consider it a bonus)
  • Sodium: 320mg

Now go make this cinnamon roll poke cake and tag me on Instagram @BakingWithJoy so I can see your masterpiece! Nothing makes me happier than seeing your creations (especially if there’s a crumb shot showing that irresistible cinnamon swirl). Happy baking, friends!

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Cinnamon Roll Poke Cake

Irresistible Cinnamon Roll Poke Cake Recipe in 30 Minutes

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  • Author: Olivia Hart
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

A moist and delicious cinnamon roll poke cake topped with cream cheese frosting.


Ingredients

Scale
  • 1 box yellow cake mix
  • 1 cup water
  • 1/3 cup vegetable oil
  • 3 eggs
  • 1/2 cup butter, melted
  • 1 cup brown sugar
  • 2 tsp cinnamon
  • 1 can sweetened condensed milk
  • 8 oz cream cheese, softened
  • 1/4 cup butter, softened
  • 1 tsp vanilla extract
  • 2 cups powdered sugar
  • 2 tbsp milk

Instructions

  1. Preheat oven to 350°F and grease a 9×13 inch baking pan.
  2. Mix cake mix, water, oil, and eggs until smooth. Pour into pan.
  3. Bake for 25-30 minutes until golden brown.
  4. While cake bakes, mix melted butter, brown sugar, and cinnamon.
  5. Remove cake from oven and poke holes all over with a fork.
  6. Pour sweetened condensed milk over cake, then drizzle cinnamon mixture.
  7. Let cake cool completely.
  8. Beat cream cheese, butter, and vanilla until smooth. Add powdered sugar and milk.
  9. Spread frosting over cooled cake.

Notes

  • Store covered in refrigerator for up to 5 days
  • Let cake cool before frosting
  • Use room temperature ingredients for best results

Nutrition

  • Serving Size: 1 slice
  • Calories: 450
  • Sugar: 38g
  • Sodium: 320mg
  • Fat: 22g
  • Saturated Fat: 12g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 58g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 85mg
Olivia Hart

Chef, food lover, and cookbook author. I believe food should feel like home and taste like a celebration. I create easy-to-follow, flavor-forward recipes tested to perfection. Let’s turn everyday ingredients into magic on your plate together!

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