Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon
A square slice of cinnamon roll poke cake on a white plate topped with a cream rosette and dusted with cinnamon

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Cinnamon Roll Poke Cake with Marbled Cream Cheese Frosting

Recipe by Chloe Davis

A smart trick transforms a humble box mix into a bakery-worthy treat: reserving a splash of the rich, buttery cinnamon filling to swirl directly into the tangy cream cheese frosting. You get the gooey, spiced flavor and beautiful spirals of a freshly baked cinnamon roll in every single bite, all without the tedious kneading or yeast proofing.

  • Total Time3 hours 30 minutes
  • Yield12 slices (serves 12) 1x

Ingredients

Scale

Cake Base

  • 1 box (15.25 oz / 432g) yellow or vanilla cake mix
  • 3 large eggs (or as called for on the box)
  • ½ cup (120ml) neutral oil (such as canola or vegetable, or as called for on the box)
  • 1 cup (240ml) whole milk (replacing the water called for on the box)

Gooey Cinnamon Filling

  • 1 can (14 oz / 396g) sweetened condensed milk
  • ⅓ cup (71g) dark brown sugar, packed
  • 2 tablespoons (28g) unsalted butter, melted
  • 2 ½ teaspoons ground cinnamon
  • 1 teaspoon vanilla extract
  • ¼ teaspoon kosher salt

Cream Cheese Frosting

  • 1 block (8 oz / 226g) full-fat cream cheese, softened to room temperature
  • ¼ cup (57g) unsalted butter, softened to room temperature
  • 1 ½ cups (180g) powdered sugar
  • 1 teaspoon vanilla extract
  • Pinch of kosher salt

Instructions

  1. Preheat and prep: Preheat your oven to 325°F (165°C). Lightly coat a 9×13-inch baking dish with nonstick cooking spray. (Baking at a slightly lower temperature than the box directs prevents a large dome from forming, giving you a flat canvas for the frosting.)
  2. Bake the cake: In a large mixing bowl, beat the cake mix, eggs, oil, and whole milk until well combined and smooth. Pour the batter into the prepared baking dish. Bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean.
  3. Mix the cinnamon filling: While the cake bakes, whisk together the sweetened condensed milk, dark brown sugar, melted butter, ground cinnamon, vanilla extract, and kosher salt in a medium bowl until the sugar dissolves and the mixture is smooth. Crucial step: Scoop out 3 tablespoons of this filling and set it aside in a small dish (you will use this later for the frosting swirl).
  4. Poke and pour: Remove the cake from the oven and let it cool for 10 minutes. While the cake is still warm but not piping hot, use the round handle of a wooden spoon to poke deep holes all over the cake, spacing them about 1 inch apart. Pour the large batch of cinnamon filling evenly over the top, using a spatula to gently coax the liquid down into the holes.
  5. Cool completely: Let the cake cool at room temperature for about 30 minutes, then transfer it to the refrigerator for at least 1 hour so the crumb can absorb the liquid and firm up.
  6. Whip the frosting: In a large bowl, use an electric hand mixer on medium speed to beat the softened cream cheese and butter until completely smooth and creamy, about 2 minutes. Add the powdered sugar, vanilla extract, and the pinch of salt. Beat on low until incorporated, then increase the speed to medium-high and whip until light and fluffy.
  7. Swirl and chill: Spread the cream cheese frosting evenly over the cooled cake. Drizzle the reserved 3 tablespoons of cinnamon filling over the top of the frosting in small lines or drops. Gently drag the tip of a butter knife or a toothpick through the drops to create beautiful, marbled swirls. Chill the cake for 1 hour to set the frosting before slicing and serving.

Notes

  • Why it works: Upgrading from the standard 4 ounces of cream cheese to a full 8-ounce block, while trimming the powdered sugar, creates a genuinely tangy, structured frosting. This acidity perfectly cuts the intensity of the sweet condensed milk filling, keeping the dessert perfectly balanced.
  • The temperature trick: Swapping the water for whole milk adds necessary fat to tenderize the crumb, but the real secret is poking the cake while it’s still warm. This allows the dense syrup to steep into the cake rather than just pooling on the surface, preventing a soggy texture.

Nutrition (per serving — estimates)

Calories: 540 | Total Carbs: 69g (Fiber: 1g, Sugar: 52g) | Fat: 26g (Saturated: 11g) | Protein: 7g

Nutritional values are approximate, based on standard reference data (USDA FoodData Central). Actual values vary by brand and exact measurements. For precision, use a tracker like MyFitnessPal or Cronometer.

  • Prep Time: 20 minutes
  • Cooling Time: 1 hour 40 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baked
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 540
  • Sugar: 52g
  • Fat: 26g
  • Saturated Fat: 11g
  • Carbohydrates: 69g
  • Fiber: 1g
  • Protein: 7g

Find it online: https://delicious.alfityan.org/2026/07/31/gooey-cinnamon-roll-poke-cake-no-kneading-required/