soft poke cake being topped with a cinnamon glaze or icing—delicious! Here’s a full recipe you can follow to recreate it.
🍰 Cinnamon Poke Cake with Creamy Glaze
🧾 Ingredients
Cake:
- 1 box yellow cake mix (plus ingredients listed on the box: eggs, oil, water)
- 1 tsp vanilla extract (optional)
Cinnamon Filling (soaks into holes):
- 1 cup sweetened condensed milk
- ½ cup evaporated milk (or regular milk)
- 1 tsp ground cinnamon
- 2 tbsp brown sugar
- 2 tbsp melted butter
Creamy Cinnamon Glaze (the topping you see):
- 1 cup powdered sugar
- 2–3 tbsp milk or heavy cream
- ½ tsp ground cinnamon
- ½ tsp vanilla extract
- Pinch of salt
(Optional: add 2 oz cream cheese for a thicker, richer glaze)
👩🍳 Instructions
1. Bake the cake
- Prepare the yellow cake mix according to the package.
- Pour into a greased 9×13-inch pan.
- Bake as directed and let it cool for about 10–15 minutes.
2. Poke the cake
- Use the handle of a wooden spoon or a skewer to poke holes all over the cake (like in the image).
3. Make the cinnamon soak
- In a bowl, whisk together:
- sweetened condensed milk
- evaporated milk
- cinnamon
- brown sugar
- melted butter
4. Pour the filling
- Slowly pour the mixture over the cake, letting it seep into the holes.
- Let the cake cool completely so it absorbs everything.
5. Make the glaze
- Whisk powdered sugar, milk, cinnamon, vanilla, and salt until smooth.
- Adjust thickness:
- More milk = thinner drizzle
- Less milk = thicker frosting
6. Finish
- Pour or spread the glaze over the cooled cake (like in the photo).
- Let it set for 10–15 minutes before slicing.
💡 Tips
- Chill the cake for 1–2 hours for best texture—it becomes extra moist.
- Add chopped pecans or walnuts on top for crunch.
- For a stronger cinnamon flavor, sprinkle cinnamon sugar over the glaze.
If you want, I can help you turn this into a Cinnabon-style version or a caramel cinnamon poke cake (even closer to that rich look).