Cinnamon Roll Poke Cake

Step 1

Preheat the oven to 350°F. Spray a 9 x 13 baking dish with a baking spray.

Step 2

Prepare the cake as directed on the cake box. Some white cake box recipes give the option of 2-3 eggs using the whole egg or only the egg whites. Either works for this recipe, so it’s personal preference. These box cakes are almost always done baking several minutes before the suggested bake times on the back of the box so keep an eye on them in the oven! After baking, allow the cake to cool until it is still just slightly warm to the touch.

Step 3

Using the end handle of a silicone spoon or spatula or a wooden handled spatula, poke holes in the cake. Spread the holes approximately ½ inch apart.

Step 4

In a heat-safe bowl, add the 5 tablespoons of butter, light brown sugar, ground cinnamon, vanilla extract and sweetened condensed milk. Whisk until all the ingredients are combined. Place the bowl in the microwave and heat on high for 1 minute, remove and stir. Heat for another minute and stir. Stir and make sure all brown sugar clumps have been removed. Return to the microwave for 30-second increments until all lumps are removed.

Step 5

Carefully ladle the butter mixture evenly over the top of the cake.

Step 6

Using a stand mixer or a handheld mixer and a medium-sized mixing bowl, on medium to medium high speed, cream the butter and cream cheese together. Scrape down the sides of the mixing bowl.

Step 7

Reduce the mixer speed to low then add the clear vanilla flavoring, half and half cream, and the powdered sugar ½ cup at a time. Return the mixer speed to medium and continue mixing until the frosting is smooth.

Step 8

Spoon all of the frosting on the cake, and using a silicone spatula smooth the frosting. Any leftovers can be stored in an airtight container.