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This Cinnamon Coffee Cake Poke Cake is a vanilla cake with a streusel swirl, soaked in sweetened condensed milk and topped with a cream cheese glaze.
Does anyone else come home a day early from vacation just to have a day to recover? We have started doing this after longer vacations and I have to say, it’s the best thing ever. I slept in yesterday until almost 11am, which I haven’t done in many many months. I LOVE to sleep in, but I am constantly chasing the morning sunlight for photos. I know those of you with kids are rolling your eyes at me, wishing you could sleep in until what, 7am? 8am? I feel for you, really I do. But as soon as winter hits, I am also getting up at 5am to drive to the mountain, so I am going to soak in every day I can that I can sleep in.
It’s back to work today after a weeklong holiday. Sigh. I am counting down the days until Christmas, and I have another week off. I am sure it will be here before I know it. And you know these next 20-something days will be LOADED with baking. Thank goodness I prepared this Cinnamon Coffee Cake Poke Cake for you.
This cake was inspired by my very popular Snickerdoodle Coffee Cake Cupcake. This is one of my top requested cupcakes! This poke cake is a vanilla cake with a cinnamon, brown sugar streusel with a thick cream cheese glaze and crunchy pecan topping. In true poke cake fashion, it is also soaked in sweetened condensed milk. Don’t even come crying to me about the calories in this cake. Calories don’t count from October 1st– December 31st.
I brought this cake to work, and my coworkers freaked out. Granted they taste probably 70% of my desserts that go up on this blog, but there are a few stand outs for sure. This cake is one of them! I just might have to make this again.
I prefer to layer in the streusel as I pour the cake mix, because it doesn’t quite “swirl” very well. You just want to spread it out so that you have a few fork fulls of streusel bites in each slice.
You can decide if you want to serve this for breakfast or dessert, I am going to suggest that is qualifies for both!
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- For the streusel
- ½ C Light brown sugar
- ½ C All-purpose flour
- 3 tsp Cinnamon
- 3–4 tbsp Unsalted butter – melted
- For the cakes
- 1 pk Vanilla cake mix
- 1 pk (3.4 oz) Instant vanilla pudding
- 3 Large eggs
- ¾ C Light sour cream
- ¾ C Milk
- ½ C Oil
- 2 tsp Pure vanilla extract
- 1 can (14 oz) Sweetened Condensed Milk
- For the frosting:
- 1 pkg (8 oz) Cream cheese, softened
- 1 ½ cups powdered sugar (sifted preferred)
- 1 tsp Pure vanilla extract
- 2 – 3 tbsp Milk
- 1/3 Cup Pecans, crushed
- For the streusel
- Combine all dry ingredients in a medium-sized bowl.
- In a separate bowl, melt butter. Pour melted butter over dry ingredients. Use a pastry cutter or fork to blend butter into dry ingredients to create a crumbly mixture. Set aside.
- For the cake
- Preheat oven to 350° F
- Combine vanilla cupcake mix with vanilla pudding. Add eggs, one at a time, beating well after each egg is added to ensure it is well mixed.
- Add milk, oil, sour cream and vanilla. Beat on medium speed until all ingredients are well combined. Use a spatula to scrap down the side of the bowl and turn the batter over from the bottom. Pour cake into 9-inch by 13-inch pan and sprinkle streusel over top of cake. Gently swirl the streusel in with a knife.
- Bake at 350°F for 25-30 minutes until cake are done. Baking times are increased due to the addition of the buttery streusel. Check for doneness by inserting a toothpick in the middle of the cupcake. If the toothpick comes out clean, your cakes is done. Allow to cool for 20 minutes.
- While the cake is still warm, take the end of a wooden spoon or another round object and poke holes all over the top of your cake. Pour can of sweetened condensed milk over cake and allow to cool for another 20 minutes.
- For the frosting
- Remove cream cheese from wrapper and microwave for 30 second, flipping from one side to the other after 15 seconds. Remove from microwave and whisk until smooth.
- Slowly add powdered sugar, about ¼ cup at a time whisking until smooth. Sifted powdered sugar is preferred so the frosting is free of lumps.
- Add vanilla extract after half of your powered sugar is added, it will help to prevent the frosting from getting too thick.
- Lastly, add one tablespoons of milk at a time, until your frosting reaches desired thickness. This is more of a thick glaze than a frosting, so it should be a pourable consistency. Use a spatula to gently spread over cake, filling in any holes as necessary. Sprinkle the top of cake with crushed pecans.
- Keep cake refrigerated.
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Cinnamon Roll Poke Cake by Life Love and Sugar
Snickerdoodle Poke Cake from Lemons for Lulu
Hummingbird Cake from Spicy Southern Kitchen