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Greenville, Wis. — The Bulk Priced Food Shoppe in Greenville brings another great recipe to your kitchen. Brenda shares this Cinnamon Roll Poke Cake recipe — perfect for summer!
Cinnamon Roll Poke Cake
Cake: 1 Box white cake mix (plus ingredients called for on box)
Filling:
- 1 (14oz) can sweetened condensed milk
- 4 Tbsp. melted butter
- ½ cup packed brown sugar
- 1 tsp cinnamon
- Pinch of Kosher salt
Frosting:
- ½ cup heavy cream
- 1 (8oz) block of cream cheese
- 4 Tbsp. butter, softened
- 1 cup powdered sugar
- 1 tsp. pure vanilla extract
- Pinch of Kosher salt
Directions:
Make white cake mix in a greased 9” x 13” pan according to package directions. Let cool.
For Filling: In a medium bowl, whisk together sweetened condensed milk, melted butter, brown sugar, cinnamon and pinch of salt.
Frosting and assembly: In a large bowl using a hand mixer, beat heavy cream until stiff peaks form.
In another bowl, beat cream cheese and butter together until no lumps remain. Add powdered sugar, vanilla, and salt and beat until smooth. Fold in whipped cream until just combined.
Using the bottom of a wooden spoon, poke holes all over the cooled cake. Pour filling over and use a rubber spatula to push into holes.
Frost with cream cheese frosting. Refrigerate 20 minutes before serving. Decorate the top by lightly shaking extra cinnamon on top or sprinkle with cinnamon chips if desired.
