What is a Cinnamon Roll Poke Cake?

A Cinnamon Roll Poke Cake is a simple yet decadent dessert that combines the flavor of classic cinnamon rolls with the ease of a sheet cake. The “poke” part comes in after baking—small holes are made in the cake, then filled with a rich cinnamon-brown sugar mixture that seeps into every bite. It’s topped with a smooth cream cheese glaze for that true cinnamon roll finish. This dessert is the ultimate shortcut for cinnamon roll lovers who want the same gooey, spiced experience in much less time.

Why is it called a "poke cake"?

It’s called a poke cake because you literally poke holes all over the top of the cake after baking. These holes act like tunnels, absorbing whatever filling or sauce you pour over—whether that’s cinnamon syrup, pudding, or sweetened condensed milk. This technique makes the cake extra moist and flavorful with every slice.

Can I make it ahead of time?

Absolutely! The Cinnamon Roll Poke Cake is perfect for making ahead. In fact, letting it sit overnight in the fridge allows the cinnamon filling and glaze to fully absorb, making the flavor even richer. If you're prepping for a brunch, potluck, or holiday dessert, you can bake the cake a day ahead, glaze it, cover tightly, and refrigerate until ready to serve. Just bring it to room temperature or warm slightly before slicing.

Do I need to refrigerate Cinnamon Roll Poke Cake?

Yes, especially if you’re using a cream cheese glaze. After the cake has cooled and been glazed, cover it with plastic wrap or foil and store it in the fridge. It will stay fresh for up to 4 days . However, if you haven’t added the glaze yet, the unglazed cake can stay at room temperature (covered) for about 24 hours . Just make sure it’s not too hot or humid in your kitchen.

Cinnamon Roll Poke Cake – The Best Moist & Sweet Treat You’ll Love

Ingredients

Scale

For the Cake:

1 box yellow or white cake mix (15.25 oz)
Ingredients listed on cake mix box (typically eggs, water, and oil)

For the Cinnamon Sugar Filling:

¾ cup brown sugar (light or dark)
1½ tablespoons ground cinnamon
½ cup butter, melted (unsalted)

For the Cream Cheese Glaze:

4 oz cream cheese, softened
1 cup powdered sugar
½ teaspoon vanilla extract (optional)
1–2 tablespoons milk or cream (adjust for consistency)

➕ Optional Add-Ons (Toppings):

½ cup chopped pecans or walnuts
A pinch of nutmeg in the filling
Caramel drizzle or maple syrup
Dusting of extra cinnamon on top

Instructions

1. Bake the Cake

Preheat oven to 350°F (175°C).
Prepare the cake mix as instructed on the box.
Pour into a greased 9×13-inch baking pan.
Bake according to package directions (usually 28–32 minutes).
Let the cake cool for about 10–15 minutes.

2. Poke and Fill

While cake is still warm, use the handle of a wooden spoon to poke holes evenly throughout the cake.
In a small bowl, combine brown sugar, cinnamon, and melted butter.
Spoon or pour the mixture over the cake, allowing it to seep into the holes.

3. Make the Glaze

In a medium bowl, beat softened cream cheese, powdered sugar, vanilla, and milk until smooth.
Drizzle over the warm (but not hot) cake evenly.
Let it set, then refrigerate for at least 30 minutes—or serve warm.

Prep Time: 15 minutes
Cook Time: 35 minutes