Cinnamon Roll Poke Cake

Why hello! I think this is a new record in between blog posts, but hey growing a baby is hard work! And I have had absolutely no desire to think/look at/post about food, which means I'm finally feeling better. Not 100%, but close!

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!

You start off by mixing/baking the cake and then poking larges holes throughout with a wooden spoon for the filling to seep through. The cake is basically an amped up boxed cake mix and it is amazing!

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. Then comes the whipped cream frosting layer that is perfection. I think I will always make cinnamon whipped cream from now on. It is too good!

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 

Cake

1 box white cake mix

1 cup milk

1/3 cup oil

3 eggs

1/2 tsp. cinnamon

Filling

1/2 cup butter, melted (1 stick)

3/4 cup brown sugar

3/4 cup sweetened condensed milk

2 tsp. cinnamon

Frosting

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.