Cinnamon Roll Poke Cake
Ooey gooey cinnamon roll flavors in a cake form that is filled with cream cheese and sweetened condensed milk.
Servings: 6
Ingredients
- 1 box yellow cake mix prepared according to the box directions for a 9x13-inch cake
- 14 ounce can sweetened condensed milk
- 5 tablespoons butter
- ¼ cup brown sugar packed
- 2 teaspoons ground cinnamon
- 2 teaspoons vanilla extract
Frosting:
- ½ cup 1 stick butter, softened
- 8 ounces 1 package cream cheese, softened
- 2 teaspoons vanilla extract
- 2 tablespoons heavy whipping cream
- 2 ½ cups powdered sugar
Instructions
- Poke holes all over the baked cake using the end of a wooden spoon or the thick end of a chopstick.
- In a medium microwave safe bowl, add the sweetened condensed milk, butter, and brown sugar. Heat in the microwave on high for 1 minute. Stir well, then continue microwaving in 30-second intervals until the butter is melted and the sugar has dissolved. Stir until smooth.
- Pour the hot filling over the whole cake. Set the cake aside for at least 15 minutes to allow the wet mixture to soak into the cake.
- In a large mixing bowl, beat the softened butter and cream cheese together with an electric mixer on medium speed until well combined.
- Add the vanilla and heavy cream and mix until blended.
- Add the powdered sugar and beat with the electric mixer until the frosting is light and fluffy.
- Scoop the frosting onto the cake and spread edge to edge. Dust with a little cinnamon if desired.
- Slice the cake and serve at room temperature.