Cinnamon Roll Poke Cake
Poke cake is one of the easiest recipes to get a moist, intensely flavorful filled cake without the hassle of making a traditional layer cake.
- 1 (15.25-ounce) box white cake mix
- 1/2 cup Cinnamon Dolce Bailey's Coffee Creamer
- 1/2 cup milk
- 1/3 cup oil
- 3 eggs
- 1/2 cup butter, melted
- 3/4 cup brown sugar
- 2 teaspoons cinnamon
- 3/4 cup sweetened condensed milk
- 1/2 cup butter
- 2 cups powdered sugar
- 1/2 cup whipping cream
- 1 teaspoon vanilla
Preparation time 20mins
Cooking time 170mins
Adapted from lifeloveandsugar.com
Preheat oven to 350°F. Grease a 9x13-inch rectangle cake pan.
Add dry cake mix, coffee creamer, milk, oil and eggs to a mixer bowl and beat until smooth.
Pour batter into cake pan and bake for 20 to 25 minutes, or until a toothpick comes out with a few crumbs.
Allow cake to cool for about 10 minutes.
While cake is cooling, melt butter in a bowl in the microwave.
Add brown sugar to melted butter and whisk to combine.
Microwave butter and sugar for about 30 to 40 seconds more, until sugar is dissolved, whisking about half way through.
Add the sweetened condensed milk and cinnamon to the butter mixture and mix until combined.
Poke holes in the warm cake with the end of a wooden spoon or something similar.
Pour mixture over cake.
Place cake in refrigerator for 2 to 3 hours while it cools and soaks up mixture.
Cream the butter.
Add 1 3/4 cup of powdered sugar and mix until smooth.
Add the whipping cream and vanilla and mix until combined.
Add remaining 1/4 cup of powdered sugar and mix for 3 to 4 minutes, until light and fluffy.
Ice cake and top with cinnamon chips, if desired. Store cake in refrigerator.