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Cinnamon Roll Poke Cake

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A delightful twist on cinnamon rolls and cake with gooey filling and cream cheese glaze.

Ingredients

Scale
  • 1 box yellow cake mix
  • 3 large eggs
  • 1 cup whole milk
  • 1/2 cup vegetable oil
  • 1/2 cup unsalted butter
  • 3/4 cup brown sugar
  • 2 tablespoons ground cinnamon
  • 1/2 cup sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 4 ounces cream cheese
  • 1 1/2 cups powdered sugar
  • 2 tablespoons heavy cream

Instructions

  1. Preheat your oven: Set it to 350°F (175°C) and grease a 9×13-inch baking dish.
  2. Mix the batter: In a large bowl, combine the yellow cake mix, eggs, milk, and vegetable oil. Mix until smooth.
  3. Pour and bake: Transfer the batter to the greased dish and bake for about 28 to 32 minutes.
  4. Cool & poke: Let the cake cool for about 10 minutes. Poke deep holes all over the cake.
  5. Make the filling: Melt the butter and stir in brown sugar, cinnamon, sweetened condensed milk, vanilla extract, and salt. Mix until smooth.
  6. Pour it over: Slowly pour the filling over the warm cake.
  7. Make the glaze: Beat the cream cheese until smooth, then mix in powdered sugar and heavy cream until silky.
  8. Drizzle the glaze: Pour the cream cheese glaze over the cake.
  9. Let it rest: Allow the cake to rest for at least 20 minutes before slicing.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. For best absorption, allow the cake to sit before slicing.

Nutrition

Find it online: https://www.spiritsdrink.com/cinnamon-roll-poke-cake/