Cinnamon Poke Cake (Print Version)
# Ingredients:
→ Cake Base
01 -
1 package of yellow or white cake mix (plus any additions specified on the package like eggs, water, oil, etc.)
02 -
1 teaspoon cinnamon (optional, to give the batter a hint of spice)
→ Cinnamon Layer
03 -
1/2 cup butter (melted, unsalted)
04 -
3/4 cup packed brown sugar
05 -
1 tablespoon ground cinnamon
06 -
1 teaspoon extract of vanilla
→ Glaze Topping
07 -
4 ounces softened cream cheese
08 -
1 cup sifted powdered sugar
09 -
1/2 teaspoon vanilla essence
10 -
3 tablespoons milk (add more or less depending on thickness desired)
# Instructions:
01 -
Set your oven to 350°F (175°C) and grease a 9×13-inch pan. Combine the mix following the box instructions and stir in 1 teaspoon cinnamon for a slight twist. Transfer the batter to your prepared pan and bake until a toothpick in the middle comes out clean, about 25-30 minutes.
02 -
Combine melted butter, brown sugar, cinnamon, and vanilla in a mixing bowl while the cake bakes.
03 -
When the cake is out and still warm, use the handle of a wooden spoon to push holes into it at 1-inch intervals. Pour the cinnamon mixture over the top, letting it soak into the holes. Allow the cake to cool completely before moving on.
04 -
Blend the softened cream cheese, powdered sugar, milk, and vanilla essence in a bowl until smooth. Add a bit more milk if the consistency seems too thick to pour.
05 -
Once your cake is fully cooled, either drizzle or spread the cream cheese glaze on top. Slice and dive into that rich cinnamon-y goodness!
# Notes:
01 -
For extra indulgence, top with chopped nuts or a drizzle of caramel.
02 -
Store leftovers in an airtight container in the fridge, where they'll stay fresh for up to four days.
03 -
Want to plan ahead? Bake the cake the day before, refrigerate it, and finish with the glaze before serving.