CINNAMON ROLL POKE CAKE

[Jherrith]

CINNAMON ROLL POKE CAKE

INGREDIENTS:

CAKE
1 box vanilla (white) cake mix prepare as directed on the box

FILLING
5 tablespoons butter
1/2 cup light brown sugar packed
3 teaspoons ground cinnamon
2 teaspoons vanilla extract
14 ounce can sweetened condensed milk

FROSTING
8 ounces cream cheese softened
8 tablespoons butter softened (1/2 cup)
2 teaspoons clear vanilla flavoring you can use vanilla extract if you do not have the clear vanilla. The clear vanilla flavoring keeps the frosting white
2 1/2 cup powdered sugar
2 teaspoons heavy cream

INSTRUCTIONS:

Preheat the oven to 350°F. Spray a 9 x 13 baking dish with a baking spray.
Prepare the cake as directed on the cake box. Allow the cake to cool completely.
Using the handle of a wooden spoon, poke holes in the cake. Spread the holes a 1/2 inch apart.
In a heat safe bowl, add the 5 tablespoons of butter and the light brown sugar. Heat the butter mixture for 45 seconds, stir until combined, then heat for a further 20 seconds. Stir until the brown sugar begins to melt.
Slowly whisk in the ground cinnamon, vanilla extract, and sweetened condensed milk. Whisk until all the ingredients are combined.
Carefully ladle the butter mixture evenly over the top of the cake.
Using a stand mixer or a handheld mixer and a medium size mixing bowl, on medium to medium high speed, cream the butter and cream cheese together. Scrape down the sides of the mixing bowl.
Reduce the mixer speed to low then add the clear vanilla flavoring, heavy cream, and the powdered sugar a 1/2 cup at a time. Return the mixer speed to medium and continue mixing until the frosting is smooth.
Spoon all of the frosting on the cake, and using a silicone spatula smooth the frosting. Any leftovers can be stored in an airtight container.
NOTES
TIP: When you’re pouring the mixture into the holes, tap the pan on the counter a few times to get rid of any air bubbles and make sure the sauce fills the holes completely.