Anyway, I figured I might as well share one of my favorite things I've made in the past few months with you. I mean, I knew this cake was going to be good, but I had no idea HOW good.
I baked this for my boys' joint family birthday party last month and it was a huge hit! The cake, filling and frosting were all fantastic separately, but together they are incredible. I was worried it would be too sweet, but it was perfect!
Next up is this decadent buttery sugar filling that fills all of the holes and it is easily the best part!
Smooth the filling out and let it cool for a few hours in the fridge.
This cake is easier to put together than you would think and it is a definite crowd pleaser! Just looking at these pictures makes me want to make it again. But maybe I won't be sharing it next time...
Cinnamon Roll Poke Cake
Slightly Adapted from Let’s Dish
1 box white cake mix
1 cup milk
1/3 cup oil
1/2 tsp. cinnamon
1/2 cup butter, melted (1 stick)
3/4 cup brown sugar
3/4 cup sweetened condensed milk
2 tsp. cinnamon
1 1/2 cups heavy whipping cream
3 Tbsp. granulated sugar
1/2 tsp. vanilla
1/2 tsp. cinnamon
cinnamon/sugar mixture for garnish, optional
1. Preheat oven to 350 degrees F. Grease a 9x13-inch pan.
2. In a medium bowl, combine cake mix, milk, oil, eggs, and 1/2 tsp. cinnamon and beat until smooth.
3. Pour batter into prepared pan and bake for 20-25 minutes, or until light golden brown. Cool for 10 minutes on a wire rack.
4. Meanwhile, melt butter in a bowl in the microwave, or in a medium saucepan on the stovetop.
Add brown sugar to melted butter and stir until sugar is dissolved.
5. Add the sweetened condensed milk and 2 tsp. cinnamon to the butter mixture and mix until combined.
6. Poke holes in the warm cake with the end of a wooden spoon. Pour the butter/brown sugar mixture over cake.
7. Refrigerate cake for 2-3 hours while it cools.
To make frosting:
1. In a large bowl, combine whipping cream, sugar, vanilla and cinnamon and beat with an electric mixer on high speed until soft peaks form.
2. Spread whipped cream over cooled cake and sprinkle with cinnamon/sugar mixture, if desired.
*Store unused cake in the refrigerator.