Description
This Cinnamon Roll Poke Cake brings the cozy warmth of cinnamon rolls into an easy, irresistible dessert. Moist yellow cake is soaked in sweetened condensed milk, layered with cinnamon, topped with whipped cream, and finished with a generous caramel drizzle. It’s a guaranteed crowd-pleaser and a breeze to make—perfect for holidays, potlucks, or whenever you’re craving a slice of cinnamon heaven.
Ingredients
1 box yellow cake mix
3 large eggs
½ cup vegetable oil
1 cup water
1 can (14 oz) sweetened condensed milk
2 teaspoons ground cinnamon
1 tub (8 oz) whipped topping, thawed
½ cup caramel sauce
2 tablespoons powdered sugar (optional, for garnish)
Instructions
1. Preheat oven and bake the yellow cake according to the package directions using the eggs, oil, and water. Use a 9×13 inch pan.
2. Let the cake cool for about 5–10 minutes, just until it’s warm but not hot.
3. Use the handle of a wooden spoon to poke holes all over the cake, spacing about 1 inch apart.
4. Slowly pour the sweetened condensed milk over the cake, allowing it to seep into the holes evenly.
5. Sprinkle the ground cinnamon over the top of the soaked cake.
6. Let the cake cool completely to room temperature.
7. Spread the thawed whipped topping over the cooled cake in an even layer.
8. Drizzle the caramel sauce over the whipped topping in swirls or zigzags.
9. Optionally, dust with powdered sugar before serving.
10. Chill the cake in the refrigerator for at least 1 hour before slicing and serving.
Notes
Let the cake cool before adding whipped topping to prevent melting.
Use high-quality caramel for the richest flavor and best drizzle effect.
For stronger cinnamon flavor, mix a bit into the condensed milk before pouring.
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 42g
- Sodium: 320mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 0.5g
- Protein: 4g
- Cholesterol: 45mg
Keywords: cinnamon roll cake, poke cake, easy dessert