Cinnamon Roll Poke Cake – A Gooey, Dreamy Dessert That Feels Like a Hug

👩‍🍳 How to Make Cinnamon Roll Poke Cake

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Prepare cake mix according to box directions. Pour into the pan and bake for about 20 minutes, or until a toothpick inserted in the center comes out clean. Let it cool slightly.
Make the filling: In a bowl, whisk together sweetened condensed milk, melted butter, brown sugar, cinnamon, and salt.
Make the frosting:
- Beat butter and cream cheese together until smooth and fluffy.
- Gradually add powdered sugar, then mix in vanilla, salt, and cream until silky.
Poke the cake: Using the handle of a wooden spoon, poke holes evenly across the cake.
Pour filling over the cake, pressing it gently into the holes so it seeps deep inside.
Frost generously once the cake has cooled slightly, spreading evenly to the edges.
Chill for 30 minutes, slice, and enjoy the gooey perfection!

Poke holes while the cake is still slightly warm — it absorbs the filling best!
Don’t overmix the frosting; you want it light and airy.
For a richer flavor, use dark brown sugar in the filling.
Want it gooier? Pour the filling while the cake is still hot.

Store covered in the refrigerator for up to 4 days.
Can be made a day ahead — it actually tastes better after resting overnight!
To serve warm, microwave individual slices for 10–15 seconds.