Cinnamon Roll Inspired Cake (Print Version)
# Ingredients:
→ For the Cake
01 -
1 box white or yellow cake mix (plus ingredients listed on the box: eggs, oil, water, etc.)
02 -
1 tsp cinnamon (for extra flavor in the cake batter, optional)
→ For the Cinnamon Filling
03 -
1/2 cup unsalted butter (melted)
04 -
3/4 cup brown sugar (packed)
05 -
1 tbsp cinnamon
06 -
1 tsp vanilla extract
→ For the Cream Cheese Glaze
07 -
4 oz cream cheese (softened)
08 -
1 cup powdered sugar
09 -
1/2 tsp vanilla extract
10 -
3 tbsp milk (adjust for desired consistency)
# Instructions:
01 -
Preheat oven to 350°F (175°C). Prepare the cake mix according to package instructions, adding 1 tsp cinnamon for extra flavor. Pour batter into a greased 9×13-inch baking dish. Bake according to package instructions (about 25-30 minutes) or until a toothpick inserted in the center comes out clean.
02 -
While the cake is baking, mix together melted butter, brown sugar, cinnamon, and vanilla extract in a bowl.
03 -
Once the cake is fresh out of the oven, use the handle of a wooden spoon to poke holes all over the cake, about 1 inch apart. Pour the warm cinnamon filling over the cake, letting it seep into the holes. Let the cake cool completely before adding the glaze.
04 -
In a bowl, beat together cream cheese, powdered sugar, vanilla extract, and milk until smooth. Adjust milk amount to reach a pourable glaze consistency.
05 -
Drizzle or spread the cream cheese glaze over the cooled cake. Slice and enjoy your ooey-gooey cinnamon roll poke cake!
# Notes:
01 -
For extra decadence, sprinkle chopped pecans or drizzle with caramel sauce for extra flavor.
02 -
Keep in an airtight container in the fridge for up to 4 days.
03 -
Make ahead: Bake the cake a day in advance, store in the fridge, and add the glaze before serving.