Cinnamon Roll Poke Cake Recipe

Introduction

This Cinnamon Roll Poke Cake brings the cozy, comforting flavors of a classic cinnamon roll into an easy-to-make sheet cake. With a moist yellow cake base soaked in cinnamon syrup and topped with a creamy vanilla icing, it’s perfect for any occasion.

Ingredients

• 1 box yellow cake mix (ensure it’s halal-certified)
• 1 cup whole milk
• 1/3 cup vegetable oil
• 3 large eggs
• 1 tablespoon vanilla extract
• 2 teaspoons ground cinnamon
• ½ cup (1 stick) unsalted butter
• 1 cup brown sugar, packed
• 2 teaspoons ground cinnamon (for syrup)
• ¼ cup heavy cream
• ½ teaspoon vanilla extract
• 1 cup powdered sugar
• 2 tablespoons unsalted butter, softened
• 2 tablespoons whole milk
• 1 teaspoon vanilla extract (for icing)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan or line it with parchment paper.
2. Step 2: In a large bowl, whisk together the eggs, whole milk, vegetable oil, and 1 tablespoon vanilla extract until well combined.
3. Step 3: Add the yellow cake mix and 2 teaspoons ground cinnamon to the wet ingredients. Mix until smooth, being careful not to overmix.
4. Step 4: Pour the batter into the prepared pan and spread evenly. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
5. Step 5: While the cake bakes, prepare the cinnamon syrup. Melt ½ cup butter in a saucepan over medium heat. Stir in 1 cup packed brown sugar and 2 teaspoons ground cinnamon. Bring to a gentle simmer and let bubble for 3-4 minutes.
6. Step 6: Remove the syrup from heat and stir in ¼ cup heavy cream and ½ teaspoon vanilla extract. Set aside to cool slightly.
7. Step 7: When the cake is done, let it cool in the pan for 10 minutes. Using a fork or wooden spoon handle, poke holes all over the cake, deep enough for syrup to soak but not through the bottom.
8. Step 8: Pour the cinnamon syrup evenly over the warm cake, allowing it to seep into the holes and soak through the cake.
9. Step 9: To make the icing, whisk together 1 cup powdered sugar, 2 tablespoons softened butter, 2 tablespoons whole milk, and 1 teaspoon vanilla extract until smooth. Add a little more milk if needed to reach a pourable consistency.
10. Step 10: Once the cake has fully absorbed the syrup and cooled, drizzle or spread the icing over the top.
11. Step 11: Allow the icing to set slightly before cutting into squares. Serve and enjoy!

Tips & Variations

• For extra gooeyness, add a sprinkle of chopped pecans or walnuts over the cake before pouring the syrup.
• Use cream cheese frosting in place of the icing for a tangy twist.
• If you prefer a stronger cinnamon flavor, increase the cinnamon in the syrup by half a teaspoon.
• Try swapping yellow cake mix with vanilla or white cake mix for a slightly different flavor.

Storage

Store the cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat individual slices gently in the microwave for 10-15 seconds to warm the syrup and soften the icing before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cake mix for this recipe?

Yes, vanilla or white cake mixes work well. Avoid stronger flavored mixes that might overpower the cinnamon flavor.

How do I know when the cake is done baking?

Insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is done. The top should also be golden brown.

Cinnamon Roll Poke Cake Recipe

Print Recipe

★★★★★

4.9 from 72 reviews

This Cinnamon Roll Poke Cake combines the convenience of a yellow cake mix with the irresistible flavors of cinnamon, brown sugar syrup, and creamy vanilla icing. Moist and tender, this dessert mimics the taste of a classic cinnamon roll in cake form, perfect for sharing at gatherings or enjoying as a cozy treat.

• Author: Tara
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Halal

Ingredients

Scale 1x2x3x

Cake:

• 1 box yellow cake mix (ensure it’s halal-certified)
• 1 cup whole milk
• 1/3 cup vegetable oil
• 3 large eggs
• 1 tablespoon vanilla extract
• 2 teaspoons ground cinnamon

Cinnamon Syrup:

• ½ cup (1 stick) unsalted butter
• 1 cup brown sugar, packed
• 2 teaspoons ground cinnamon
• ¼ cup heavy cream
• ½ teaspoon vanilla extract

Icing:

• 1 cup powdered sugar
• 2 tablespoons unsalted butter, softened
• 2 tablespoons whole milk
• 1 teaspoon vanilla extract

Instructions

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan or line it with parchment paper to prevent sticking.
2. Mix the Wet Ingredients: In a large bowl, whisk together the eggs, whole milk, vegetable oil, and vanilla extract until the mixture is smooth and well combined.
3. Add the Dry Ingredients: Add the yellow cake mix along with the ground cinnamon to the wet ingredients. Mix gently until just combined, being careful not to overmix to maintain a tender cake texture.
4. Bake the Cake: Pour the batter evenly into the prepared pan. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
5. Prepare the Cinnamon Syrup: While the cake bakes, melt the butter in a saucepan over medium heat. Stir in brown sugar and ground cinnamon, then bring to a gentle simmer. Allow it to bubble for 3-4 minutes until slightly thickened.
6. Finish the Syrup: Remove from heat and stir in the heavy cream and vanilla extract. Set aside to cool slightly so it thickens but remains pourable.
7. Poke the Cake: Once the baked cake has cooled for about 10 minutes, use a fork or wooden spoon handle to poke holes evenly all over the cake surface. Poke deep enough to allow the syrup to seep in without piercing through the bottom.
8. Add the Cinnamon Syrup: Slowly pour the warmed cinnamon syrup over the cake, ensuring it fills the holes to infuse moisture and flavor deeply into the cake.
9. Make the Icing: In a small bowl, whisk together powdered sugar, softened butter, whole milk, and vanilla extract until smooth and slightly pourable. Adjust milk quantity if needed to achieve a drizzling consistency.
10. Ice the Cake: After the syrup is absorbed and the cake is completely cooled, drizzle or spread the icing over the top. Allow it to set for a few minutes before slicing.
11. Serve: Cut the cake into squares and enjoy your cinnamon roll-inspired dessert warm or at room temperature.

Notes

• Use a fork or wooden spoon handle to poke holes gently, avoiding piercing through the bottom of the pan.
• If the icing is too thick to drizzle easily, add milk one teaspoon at a time until the desired consistency is achieved.
• You can substitute the yellow cake mix for a homemade cake batter, but baking times may vary.
• Make sure the cinnamon syrup has cooled slightly before pouring it over the cake to avoid making the cake too soggy.
• For a dairy-free version, substitute milk, butter, and cream with plant-based alternatives.
• Store leftover cake covered in the refrigerator for up to 3 days; bring to room temperature before serving.

Keywords: cinnamon roll poke cake, cinnamon dessert, easy poke cake, cinnamon syrup cake, vanilla icing cake