Cinnamon Roll Poke Cake
Ingredients
Cake:
15.25 ounce box white cake mix
3 large eggs
1/2 cup milk
1/2 cup water
1/4 cup butter melted
Filling:
1/2 cup butter melted
1/2 cup brown sugar packed
1/2 cup sweetened condensed milk
1 tablespoon ground cinnamon
1 teaspoon vanilla extract
Frosting:
8 ounce package cream cheese softened
1/4 cup butter softened
2 cups powdered sugar
2-3 tablespoons sweetened condensed milk
1/2 teaspoon vanilla
Directions
Preheat oven to 350 F. Grease a 9×13-inch baking dish; set aside.
In a large bowl, mix together cake mix, eggs, milk, water, and butter on low for 30 seconds.
Turn speed up to medium, and mix together for 1-2 minutes, or until combined.
Pour batter into prepared baking dish.
Bake for 20-30 minutes, or until a toothpick inserted in the center comes out clean.
While the cake is baking, stir together butter, brown sugar, condensed milk, cinnamon, and vanilla extract. Set aside.
Using the handle of a wooden spoon (or similar instrument), poke holes in the cake (I poke about 35).
Pour filling mixture over warm cake a little at a time, gently spreading as necessary.
Let cake cool to room temperature.
To make the frosting, beat together cream cheese and butter until combined.
Add powdered sugar and 1 tablespoon condensed milk. Beat together until well-combined.
Mix in additional condensed milk and vanilla to desired consistency.
Spread frosting over room temperature cake.
Enjoy at room temperature, or chill and enjoy cold.
Cover and chill any leftovers.
