Cinnamon Poke Cake

Cinnamon Poke Cake

HOT RECIPE ALERT! I’ve made this cake successfully twice now – once for a girl’s night and once for a work BBQ. People l-o-o-o-o-o-o-o-v-e-d it. And I plan to make it a lot more.

I can’t tell if it’s the look of the whip cream, the cinnamon sprinkling, or the white chocolate chips that got people going, “Hm, maybe this thing tastes good, so let’s try it.” but it worked. I mean, just looking at it from this picture, you don’t know what to expect. Is it a vanilla cake under all that? Is it chocolate? Is it something else? There’s no way to tell that it’s a vanilla cake that’s been soaked in a delicious sweetened milk & cinnamon glaze. It’s just not obvious. The whip cream and chocolate chips are the tip of the ice berg to this intricate cake.

The cake batter is fluffy yet has pockets of soaked up cinnamon glaze because of the pokes, so you get  a mix of fluffy and dense cooked batter. It keeps your tastebuds surprised. The white chocolate chips and handmade whipped cream add a perfect silky, chewy flavor. I feel like I’m writing an erotic novel for baked treats.

Cinnamon Poke Cake

This recipe has been modified from the original recipe: “Life, Love and Sugar – Cinnamon Roll Poke Cake

Makes: 1 cake, cut into 24 pieces
Time to prepare: 20 min prep, 25 min bake time, 3 hrs (or overnight) to refrigerate


  • 16 ounce white cake mix
  • 1/2 cup Cinnamon Vanilla Coffee Creamer
  • 1/2 cup unsweetened almond milk
  • 1/3 cup vegetable oil
  • 3 eggs
  • 1/2 cup unsweetened applesauce
  • 3/4 cup brown sugar
  • 2 tsp cinnamon
  • 3/4 cup sweetened condensed milk
  • 1/2 cup whipping cream
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1/2 cup white chocolate chips


  1. Preheat oven to 350 degrees, and grease a 9×13 glass baking pan.
  2. BOWL 1: Mix cake mix, coffee creamer, unsweetened almond milk, vegetable oil and eggs until smooth. Pour batter into greased cake pan, and bake for 25 min. Let the cake cool for 15 minutes.
  3. BOWL 2: Whisk unsweetened applesauce and brown sugar, until the sugar is fully dissolved. Add cinnamon and sweetened condensed milk, and whisk until smooth.
  4. POKE HOLES EVERYWHERE IN YOUR CAKE! I used the end of a chopstick.
  5. Pour BOWL 2 over the poked, baked cake. Refrigerate for at least 2 hours, or overnight, for the cake to soak up the awesomeness.
  6. BOWL 3: Mix whipping cream, powdered sugar and vanilla extract. Beat furiously for 5-7 min until your whipped cream can form soft peaks.
  7. Ice your cake and decorate with white chocolate chips. Store in the fridge for up to 4 days.

One comment

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s