I’ve mentioned before that I think it’s really important to have a few super simple, “not from scratch,” dessert recipes in your arsenal. They can be life savers on days when an unexpected need for a dessert pops up. Your going to love this Cinnamon Roll Poke Cake. It’s so fun and a snap to throw together. The cinnamon undertones are so comforting and perfect for Fall.
All you need is a white cake mix, some cinnamon, graham cracker crumbs, a little brown sugar and a can of sweet and condensed milk. If you looked hard enough I bet you have all of those things in your house right now. “Guess what kids. We’re having DESSERT tonight.”
When the cake comes out of the oven, use a chop stick or something about that thick to poke holes evenly across the entire cake. Then, while it is still warm, drizzle the sweet and condensed milk evenly over the entire cake. The sweet and condensed milk melts nicely into the holes. Yum!
If you aren’t a fan of sweet and condensed milk you can use some store bought frosting or make a little glaze with milk and powdered sugar. If you use store bought frosting scoop it into a Ziploc bag, snip the corner and squeeze it on in a “drizzling” fashion. You don’t want to try and spread icing on the top of this cake. It will not work with all the graham cracker crumbs on top.
Serve this up with a nice glass of cold milk and believe me, it will be a hit.
- 1 white cake mix (made according to package directions, but before mixing in the eggs, water and oil, stir 2½ tsp of ground cinnamon into the cake mix.)
- ¾-1 cup graham cracker crumbs. (approx 4-5 large graham crackers)
- 2 tbsp brown sugar
- 1½ tbsp ground cinnamon
- 1 (14 oz) can of sweet and condensed milk
- Preheat the oven to 350 degrees
- Lightly spray a 9x13 pan with cooking spray and set aside
- Make the cake mix according to package directions, but before adding the egg, water and oil, mix 2½ tsp of cinnamon into the cake mix.
- Pour prepared cake mix into the 9x13 pan.
- In a small bowl combine the 1½ tbsp of ground cinnamon with the brown sugar and graham cracker crumbs. mix well
- Sprinkle graham cracker mixture all over the top of the cake mix and use a knife to swirl it into the cake batter. (i just drag my knife back and forth, both directions, a few times)
- Bake cake according to package directions for a 9x13 pan or until toothpick inserted in center comes out clean.
- When cake comes out of the oven. Use a chop stick or something similar in size to poke holes every ½ inch across the entire cake.
- After you finish poking the cake, drizzle the can of sweet and condensed milk evenly across the entire cake. (remember you can also use store bought frosting drizzled on top or make a quick glaze out of powdered sugar and milk. Serve warm with a glass of milk.