Cinnamon Coffee Cake Poke Cake

  • Author: Julianne Bayer
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 minutes
  • Yield: 12-15 slices


  • For the streusel
  • ½ C Light brown sugar
  • ½ C All-purpose flour
  • 3 tsp Cinnamon
  • 34 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
  • 23 tbsp Milk
  • 1/3 Cup Pecans, crushed


  1. For the streusel
  2. Combine all dry ingredients in a medium-sized bowl.
  3. 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.
  4. For the cake
  5. Preheat oven to 350° F
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. For the frosting
  11. 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.
  12. 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.
  13. Add vanilla extract after half of your powered sugar is added, it will help to prevent the frosting from getting too thick.
  14. 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.
  15. Keep cake refrigerated.
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