Cinnamon Roll Poke Cake

This Cinnamon Roll Poke Cake is loaded with white cake mix, sweetened condensed milk, cinnamon, brown sugar, and whipped cream cheese frosting.

this Recipe

There are some days when even the idea of rolling out dough makes me want to lie down on the kitchen floor. This was one of those days.

It was raining outside—the cold kind of rain that sneaks into your socks—and I had one of those weird, restless moods where you’re too tired to do anything but too wound up to nap. So I did what I always do when I feel like that: I opened the pantry and stared.

Cake mix. Sweetened condensed milk. A block of cream cheese from a recipe I forgot to make last week. And in that moment of chaotic hunger and half-inspiration, the idea of a Cinnamon Roll Poke Cake hit me like a lightning bolt of sugar and salvation.

And wow. I didn’t even know I needed this cake until I was halfway through the first bite and said out loud (to no one): “Ohhh, this is trouble.”

It’s soft. It’s soaked in cinnamon filling. The frosting is so fluffy it feels like cheating. And it hits every part of your cinnamon roll craving—without kneading anything. I’ve made it three times since, and my family now asks for “that cinnamon one” by name.

Why You’ll Love This Cinnamon Roll Poke Cake Recipe?

Let me be clear: this cake isn’t trying to be subtle. It’s rich. It’s sweet. It’s covered in frosting like it’s going to prom.

• First of all, it starts with cake mix. And if that makes you wrinkle your nose, let’s be honest—box cake is a hero on busy days.

• Second, you don’t just pour a cinnamon sugar butter sauce on it—you let it sink in through little poked holes like warm, sticky joy.

• And third? The frosting. It’s not the cloying, store-bought kind. It’s the real deal—cream cheese, whipped cream, vanilla, and a pinch of salt to cut the sweet. It’s basically cloud frosting.

What I love most is that it’s forgiving. Forgot to poke the cake while it’s still warm? Still good. Used too much cinnamon? Lucky you. Had to swap in margarine because you ran out of butter? Been there. It’s the kind of cake that just works—even when you’re distracted, tired, or half-baking with a toddler hanging off your hip.

Ingredient Notes:

• White cake mix + ingredients on the box – It’s the blank slate. You could use vanilla or even spice cake too. I’ve done both.

• Sweetened condensed milk – Basically dessert glue. Sticky, sweet, and makes every bite ridiculously moist.

• Brown sugar + butter + cinnamon – This trio turns into liquid cinnamon roll filling. If you only use one thing from this recipe, make it this.

• Salt – Seems tiny, but don’t skip it. It wakes the whole thing up.

• Cream cheese – Full-fat block style. Don’t use the whipped stuff. That’s for bagels.

• Butter (again) – Because frosting needs richness.

• Powdered sugar + vanilla – You know the drill.

• Heavy cream – This gets whipped and folded into the frosting, making it pillowy and light. Basically, it’s like adding whipped cream inside your frosting. Dangerous stuff.

How To Make Cinnamon Roll Poke Cake?

Step 1: Bake the cake
Heat the oven to 350°F. Spray a 9×13-inch pan like your life depends on it. Mix the cake according to the box (eggs, oil, water—you know the drill) and pour it in. Bake for 20ish minutes, until a toothpick comes out clean and the kitchen smells like childhood.

Step 2: While the cake bakes, make the filling
In a bowl, whisk together the sweetened condensed milk, brown sugar, melted butter, cinnamon, and that little pinch of salt. It’ll look like caramel and smell like Christmas. Set it aside and try not to eat it with a spoon (or do, we’re not judging here).

Step 3: Poke it good
When the cake comes out, let it cool for about 10 minutes—just long enough that it’s not scalding. Then grab something round and poke holes all over it. Not polite little pokes—big, dramatic ones. You’re creating tunnels for that filling to ooze into.

Step 4: Pour and push
Pour the filling evenly over the warm cake. Use a spatula to gently encourage it into the holes. You want every bite to have that gooey cinnamon layer happening.

Step 5: Make the frosting
Whip the heavy cream in one bowl until it’s got stiff peaks. In another, beat together the cream cheese, softened butter, powdered sugar, vanilla, and salt until smooth. Then gently fold in the whipped cream. It should be spreadable, fluffy, and a little too good to leave unattended.

Step 6: Frost + chill
Spread the frosting over your cooled, gooey, cinnamon-filled cake. Chill it in the fridge for at least 20 minutes so everything sets up nice and firm. Or don’t. I’ve definitely cut into it early. No regrets.

Storage Options:

Cover the cake and keep it in the fridge. It’ll stay good for 4 to 5 days, but I promise it won’t last that long. If you do happen to forget it for a few days, it’s still delicious cold. In fact, I like it best on day two when everything has really soaked in.

Wanna freeze it? Go for it—just skip the frosting until you’re ready to serve.

Variations and Substitutions:

• Spice cake mix – Makes it taste extra autumn-y. Highly recommend.

• Add chopped nuts – Pecans or walnuts on top? Chef’s kiss.

• Skip the whipped cream in the frosting – It’s still good, just heavier.

• Use maple extract instead of vanilla – Adds a breakfast-y twist.

• Dairy-free? Use plant-based butter and cream cheese. Been there. Still amazing.

What to Serve with Cinnamon Roll Poke Cake?

• A strong cup of coffee or a spiced chai

• A scoop of vanilla ice cream (especially if you serve it warm)

• Bacon, eggs, and this cake—brunch, anyone?

• Comfy socks, a cozy blanket, and your favorite feel-good movie

Frequently Asked Questions:

Can I make it ahead of time?
Absolutely. This is actually better the next day.

Can I warm it up before serving?
Yep. Pop a slice in the microwave for 15 seconds. It’s like dessert therapy.

What if I forget to poke the holes?
Been there. You can still pour the filling over and let it soak in from the top—it just won’t be as evenly gooey.

This Cinnamon Roll Poke Cake isn’t fancy. It’s not winning any Michelin stars. But you know what? It is the kind of dessert people remember. The kind you take to a gathering and everyone sneaks seconds of. The kind that brings people into the kitchen with a fork in hand and zero shame.

Make it. Mess it up a little. Eat it warm. Eat it cold. Just enjoy it, and let it be exactly what it is—sweet, simple, slightly chaotic comfort on a plate.

If you bake this, tell me everything. Did you go rogue with the frosting? Add too much cinnamon? Forget the eggs and make it anyway? I wanna hear your stories. All of them.

Keep the Flavor Coming – Try These:

French Onion Chicken Bake

Garlic Steak and Potato Foil Packs

Delicious Mexican Picadillo Recipe

Cinnamon Roll Poke Cake

Prep Time 10 minutes mins

Total Time 1 hour hr 45 minutes mins

This Cinnamon Roll Poke Cake features white cake infused with a buttery cinnamon sugar filling and topped with whipped cream cheese frosting. An easy, crowd-pleasing dessert with classic cinnamon roll flavor in cake form.

PRINT PIN REVIEW SAVE Saved!

12 Servings

Ingredients

1x2x3x

For the Cake:

• Cooking spray for greasing
• 1 box white cake mix plus ingredients required on the package (usually eggs, oil, and water)

For the Cinnamon Filling:

• 1 14 oz can sweetened condensed milk
• 4 tablespoons unsalted butter melted
• ½ cup packed light brown sugar
• 1 teaspoon ground cinnamon
• Pinch of kosher salt

For the Frosting:

• ½ cup heavy cream
• 8 ounces cream cheese softened
• 4 tablespoons unsalted butter softened
• 1 cup confectioners’ sugar powdered sugar
• 1 teaspoon pure vanilla extract
• Pinch of kosher salt

Cook ModePrevent your screen from going dark

Instructions

 

Prepare the Cake Base

1. Preheat the oven to 350°F (175°C). Generously grease a 9-by-13-inch baking pan with cooking spray. Prepare the white cake mix according to the package instructions. Pour the batter into the greased pan and bake for approximately 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool slightly for 10 minutes before proceeding.

Create the Cinnamon Filling

1. While the cake is baking, combine the sweetened condensed milk, melted butter, brown sugar, ground cinnamon, and salt in a medium mixing bowl. Whisk until the mixture is smooth and fully combined. Set aside.

Poke and Fill the Cake

1. Using the handle of a wooden spoon or similar utensil, poke holes evenly across the surface of the slightly cooled cake, spacing them about one inch apart. Pour the cinnamon filling over the cake, using a spatula to help press the mixture into the holes for even distribution. Let the cake rest as the filling soaks in.

Prepare the Frosting

1. In a large mixing bowl, whip the heavy cream using an electric mixer until stiff peaks form. In a separate bowl, beat the softened cream cheese and butter together until smooth and lump-free. Add the powdered sugar, vanilla extract, and salt, and beat until creamy and well combined. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.

Frost and Chill

1. Spread the prepared frosting evenly over the top of the cake. For best results, refrigerate the cake for at least 20 minutes before serving to allow the frosting to set. Serve chilled or at room temperature as desired.

Notes

To prepare this cake as gluten-free, substitute the white cake mix with a certified gluten-free cake mix, ensuring it contains a similar leavening agent ratio. Verify that all additional ingredients—particularly sweetened condensed milk and vanilla extract—are labeled gluten-free, as some brands may include trace gluten or be processed in shared facilities.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

nodashofgluten.com/