Cinnamon Roll Poke Cake

Ingredients

For the Cake

● 1 box vanilla (white) cake mix, prepared as directed

For the Cinnamon Filling

● 5 tbsp butter

● ½ cup light brown sugar, packed

● 3 tsp ground cinnamon

● 2½ tsp clear vanilla extract

● 14 oz sweetened condensed milk

For the Frosting

● ½ cup butter, softened

● 8 oz cream cheese, softened

● 2 tsp clear vanilla extract

● 2 tsp half and half

● 2½ cups powdered sugar

Instructions

1: Bake the Cake: Preheat oven to 350°F and spray a 9×13-inch baking dish; prepare and bake cake according to package directions, watching closely as box cakes often bake faster than listed.

2: Poke the Holes: Let cake cool until slightly warm, then use the end of a wooden or silicone spoon handle to poke holes about ½ inch apart across the entire surface.

3: Make the Cinnamon Sauce: In a heat-safe bowl, whisk together butter, brown sugar, cinnamon, vanilla, and sweetened condensed milk; microwave 1 minute, stir, heat another minute, stir again, then continue in 30-second intervals until smooth and lump-free.

4: Soak the Cake: Carefully ladle the warm cinnamon mixture evenly over the cake, gently pressing it into the holes; tap the pan lightly on the counter to help the sauce settle deep inside.

5: Prepare the Frosting: In a mixing bowl, beat butter and cream cheese until smooth; reduce speed and add vanilla, half and half, and powdered sugar gradually, then beat until light and creamy.

6: Frost Generously: Spoon frosting over the cake and smooth evenly with a spatula while the cake is fully cooled.

7: Chill Before Serving: Refrigerate for at least 1 hour to allow everything to set and the flavors to deepen.

Chill Time: 1 hour