Cinnamon Roll Poke Cake

There’s a reason poke cakes are so popular. They are simple to make and oh so delicious and indulgent and this CINNAMON ROLL POKE CAKE is no exception.  Serve with vanilla ice cream and caramel sauce and watch it disappear quickly.

Today is your lucky day (but not for your pants size)!! This Cinnamon Roll Poke cake is dangerously easy.  It starts with a spice cake mix and a can of cream soda, that’s baked then soaked in sweetened condensed milk.  Vanilla ice cream and caramel syrup is the perfect finishing touch and combined flavors taste just like the gooey center of a cinnamon roll.  You could probably talk yourself into having this poke cake for breakfast.

How To Make A Cinnamon Roll Poke Cake

When you are making this recipe, you’ll want to use the full recipe at the bottom of the page.

1. Using an electric mixer, combine the dry spice cake mix with can of cream soda.
2. Pour the batter into a greased 9×13 pan and bake in a preheated oven until a toothpick inserted in the middle comes out clean. Allow the cake to cool on a wire rack for about 30 minutes.
3. Poke holes about 1-inch apart all over the cake using the handle of a wooden spoon or a straw.
4. Pour sweetened condensed milk over cake, filling holes. Chill in the refrigerator a few hours or over night and serve with a scoop of vanilla ice cream and caramel syrup.

Cinnamon Roll Poke Cake a la Mode

I mean look at this! I couldn’t help but digging into this when I was photographing it..seriously too good.  The cake is two ingredients!! a boxed spice cake mix and a can of cream soda.  You mix it up and bake it.

After the cake cools, grab a wooden spoon and poke holes all over the top of the cake and pour a can of sweetened condensed milk over the whole cake, especially in the holes.  and that’s IT!!!  Crazy simple right?

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You could make a frosting for the cake or serve with ice cream, we decided to go with the ice cream and caramel syrup.  Good decision!

The cake has a bit of a spongy texture to it, and if you top it with a big scoop of vanilla ice cream and caramel syrup and let it sit about 10 mins, letting the ice cream melt into the cake a little….OH.MY.HEAVEN!!! You will have a dessert that tastes like the most delectable cinnamon roll filling that ever lived!  This cake just might be in my top 5 favorite desserts we’ve ever made.

This rich cake is made in a 9×13 pan. Do your waistline a favor and make it to share with others —–I promise it will disappear quickly and you can share the calories! 😉

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Here are a few more of my favorite poke cake recipes:

Coca-Cola mixed with cherry gelatin makes this rich vanilla cake full of flavor in every bite in this Cherry Vanilla Coca Cola Poke Cake recipe.

All the flavors you love in banana pudding come together in this Banana Pudding Poke Cake.  Trust me on this, this banana poke cake tastes every bit as good as it looks

Love Poke Cake?  Check out the poke cakes my friends have made:

Chocolate Poke Cake From Scratch recipe at Spend with Pennies

Strawberry Jello Poke Cake recipe at Chef in Training

Low Carb Coconut Cream Poke Cake recipe at All Day I Dream About Food

Snickers Poke Cake Recipe at Crazy for Crust

Cinnamon Roll Poke Cake

Yield: 18
Prep Time: 10 minutes
Cook Time: 33 minutes
Minimum Chill Time: 3 hours
Total Time: 3 hours 43 minutes

Transform a boxed-mix cake into a delicious cinnamon roll-flavored poke cake. Serve with vanilla ice cream and caramel sauce and watch it disappear quickly.

Ingredients

• 1 box spice cake mix
• 1 (12 oz) can cream soda
• 1 (14 oz) can sweetened condensed milk
•  vanilla ice cream
• caramel syrup (ice cream topping)

Instructions

1. Preheat oven to 350°.  Grease and flour 9x13 pan
2. In a large mixing bowl combine cake mix and soda.  Using an electric mixer, mix one minute on low, then another minute on medium high.
3. Pour cake batter into prepared pan.  Bake for 33-35 minutes or until toothpick inserted into center of cake comes out clean.
4. Remove cake from oven and allow cake to cool 20-30 minutes.   Poke holes all over cake, about 1-inch apart, using a wooden spoon handle or a straw.
5. Pour sweetened condensed milk over cake, filling holes.
6. Cover cake and refrigerate for at least 2-3 hours or overnight.
7. When ready to serve, top each serving with a scoop of vanilla ice cream and drizzle with caramel syrup.
8. Grab a fork and enjoy!

 

Nutrition Information:

Yield: 18
Serving Size: 1

Amount Per Serving: Calories: 150
Total Fat: 2g
Saturated Fat: 1g
Trans Fat: 0g
Unsaturated Fat: 1g
Cholesterol: 4mg
Sodium: 232mg
Carbohydrates: 32g
Fiber: 0g
Sugar: 20g
Protein: 2g

Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin, and freshness of ingredients used.