Cinnamon Roll Poke Cake
FOR THE CAKE
- Cooking spray
- 1 box white cake mix, plus ingredients called for on box
FOR THE FILLING
- 1 (14-oz.) can sweetened condensed milk
- 4 tbsp. melted butter
- 1/2 c. packed brown sugar
- 1 tsp. cinnamon
- Pinch of kosher salt
FOR THE FROSTING
- 1/2 c. heavy cream
- 1 (8-oz.) block cream cheese
- 4 tbsp. butter, softened
- 1 c. powdered sugar
- 1 tsp. pure vanilla extract
- Pinch of kosher salt
DIRECTIONS
- Make cake: Preheat oven to 350°. Grease a 9"-x-13" baking pan with cooking spray. Prepare cake according to package directions. Pour batter into prepared pan and bake until a toothpick inserted in middle comes out clean, 20 minutes. Let cool.
- Make filling: In a medium bowl, whisk together sweetened condensed milk, butter, brown sugar, cinnamon, and a pinch of salt.
- Make frosting: In a large bowl using a hand mixer, beat heavy cream until stiff peaks form.
- In another large bowl, beat cream cheese and butter together until no lumps remain. Add powdered sugar and beat until smooth, then add in vanilla and a pinch of salt. Fold in whipped cream until just combined.
- Using the bottom of a wooden spoon, poke holes all over cake. Pour filling over and use a rubber spatula to push into holes. Frost with cream cheese frosting. Refrigerate 20 minutes before serving.
This article and recipe adapted from this site