Cinnamon Roll Poke Cake with Cream Cheese Frosting

Preparation Method

Preheat your oven according to the instructions on the cake mix box. Grease a 9×13-inch baking dish or line it with parchment paper for easy removal.
Prepare the cake batter as directed on the box. Once the wet and dry ingredients are combined, fold in the ground cinnamon and brown sugar. This step infuses the batter with the warm, sweet flavors reminiscent of cinnamon rolls.
Pour the batter into the prepared baking dish, spreading it evenly with a spatula to ensure uniform baking.
Bake the cake as instructed on the box, keeping an eye on the edges which should turn golden brown. A toothpick inserted into the center should come out clean when done.
Once baked, remove the cake from the oven and allow it to cool slightly—about 10-15 minutes—so it is warm but not hot before frosting.

While the cake is cooling, prepare the cream cheese frosting. In a medium bowl, beat together the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar and vanilla extract, continuing to beat until the frosting is light and fluffy.
Once the cake has cooled slightly, use a fork or a skewer to poke holes evenly across the top of the cake. This creates pockets for the frosting to seep into, mimicking the gooey swirls of a classic cinnamon roll.
Spread the cream cheese frosting generously over the top of the cake, ensuring it fills the holes and covers the surface. Gently press the frosting with a spatula to help it sink into the cake for maximum flavor.

Serve

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