This Cinnamon Roll Poke Cake brings together everything you love about cinnamon rolls—warm spices, buttery sweetness, and a soft, tender bite—in an easy, oven-baked cake form. It’s perfect for brunches, holidays, or whenever you’re craving a cozy, crowd-pleasing dessert. You start with a boxed cake mix, infuse it with a rich cinnamon sugar blend, and finish it with a luscious vanilla glaze that sinks into every poke and swirl. This dessert is not only incredibly easy to make, but it tastes like something straight from a bakery.
Whether you’re serving it warm or chilled, it’s always a hit—and it gets even better the next day.
Ingredients
Cake Base
- 1 box (15–16 oz) white or yellow cake mix
- Ingredients required on the box (usually eggs, oil, water)
- 1/2 cup melted butter
Cinnamon Filling
- 1 cup packed brown sugar
- 2 teaspoons ground cinnamon
Sweet Glaze
- 1/2 cup butter, melted
- 1/4 cup milk (whole or preferred variety)
- 2 cups powdered sugar
- 1 teaspoon pure vanilla extract
Preparing the Cake
Preheat the Oven
Set your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish or line it with parchment paper for easier cleanup.
Mix and Bake the Cake
Prepare the cake batter as instructed on the box. This usually involves combining the dry mix with eggs, oil, and water.
Pour the batter into the prepared baking dish and smooth the top for an even bake.
Place it in the oven and bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool slightly—about 10–15 minutes—so it’s still warm but not too hot to handle.
Creating the Cinnamon Sugar Layer
Mix the Topping
In a bowl, combine the melted butter, brown sugar, and ground cinnamon. Stir until smooth and well blended.
Poke and Pour
Use the handle of a wooden spoon, chopstick, or straw to poke holes all over the warm cake, spaced about 1 inch apart.
Carefully spoon or pour the cinnamon mixture over the cake, allowing it to seep into the holes.
Spread it gently across the top with a spatula to ensure even coverage.
Making the Sweet Glaze
Whisk the Glaze
In a medium-sized bowl, mix melted butter, milk, powdered sugar, and vanilla extract until you get a smooth, pourable consistency.
If the glaze is too thick, add more milk—one teaspoon at a time—until it drizzles easily.
Glaze the Cake
Pour the glaze generously over the cake. Let it drip into the cinnamon sugar layer and settle between the poked holes.
Allow the cake to rest for 10–15 minutes so the glaze can firm up slightly before slicing.
Serving Suggestions
This cake is best served warm for that ooey-gooey texture, but it’s also delicious chilled. Pair it with:
- A scoop of vanilla ice cream
- Fresh fruit like sliced apples or strawberries
- A cup of strong coffee or hot tea
You can also make it ahead of time and reheat individual slices in the microwave for a quick treat.
Tips and Variations
Customize Your Glaze
For a tangy twist, swap the glaze with a cream cheese glaze. Combine:
- 4 oz softened cream cheese
- 1/4 cup melted butter
- 1 teaspoon vanilla extract
- 1–2 cups powdered sugar
Beat until smooth and spreadable.
Add Texture
Fold in chopped pecans, walnuts, or raisins into the cinnamon mixture for an extra crunch or chewy bite.
Elevate the Cake Flavor
Stir in 1/2 teaspoon almond extract to the cake batter to deepen the flavor.
Make It Gluten-Free
Use a gluten-free boxed cake mix and verify all other ingredients are gluten-free.
Storage Tips
- Store leftover cake in an airtight container at room temperature for up to 2 days.
- For longer storage, refrigerate for up to 5 days.
- You can freeze individual slices wrapped in plastic wrap and foil for up to 3 months. Thaw at room temperature before serving.
Why You’ll Love This Cinnamon Roll Poke Cake
- Soft and Fluffy Texture: Thanks to the cake mix and buttery cinnamon layer, each bite is melt-in-your-mouth delicious.
- Gooey Cinnamon Center: The rich topping seeps into the poked holes, mimicking a classic cinnamon roll’s gooey swirl.
- Effortless to Make: Using a boxed mix speeds things up, making this a reliable go-to recipe for bakers of all skill levels.
- Impressive Yet Simple: Despite its bakery-style look and flavor, it’s made with pantry staples and basic techniques.
- Perfect for Gatherings: Whether it’s a holiday breakfast, potluck dessert, or weekend brunch, this cake is always a crowd favorite.
Frequently Asked Questions
What is a poke cake?
A poke cake is a baked cake that’s poked with holes after baking and then filled with a liquid topping—such as pudding, jello, sweet syrup, or glaze—to add flavor and moisture.
Can I make this with homemade cake batter?
Absolutely. A homemade white or yellow cake recipe works just as well. Just be sure it yields enough to fill a 9×13-inch baking dish.
Does it need to be refrigerated?
If you plan to eat the cake within 1–2 days, you can store it at room temperature. For longer storage or if your glaze contains cream cheese, refrigeration is recommended.
Can I make this ahead of time?
Yes! This cake can be made a day ahead and stored covered in the fridge. The flavor deepens overnight, making it even better the next day.
Can I reduce the sugar?
You can cut back a little on the brown sugar or powdered sugar, but keep in mind it may affect the gooeyness and sweetness that mimic a cinnamon roll.
Final Thoughts
This Cinnamon Roll Poke Cake is everything you want in a dessert—warm, sweet, spiced, and comforting. It brings the nostalgic joy of fresh cinnamon rolls, but without the hassle of yeast or rolling dough. With just a few easy steps and simple ingredients, you’ll create a dessert that feels like a special treat for any occasion.
Whether you serve it warm with a dollop of whipped cream or pack it for a party, this cake never fails to impress. Keep this recipe on hand for holidays, family gatherings, or when you’re in the mood for something sweet and soul-satisfying.