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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cinnamon Roll Poke Cake Recipe

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This recipe for Cinnamon Roll Poke Cake is from The Pierce Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
FOR THE CAKE
Cooking spray
1 box white cake mix, plus ingredients called for on box

FOR THE FILLING
1 (14-oz.) can sweetened condensed milk
4 tbsp. melted butter
1/2 c. packed brown sugar
1 tsp. cinnamon
Pinch of kosher salt

FOR THE FROSTING
1/2 c. heavy cream
1 (8-oz.) block cream cheese
4 tbsp. butter, softened
1 c. powdered sugar
1 tsp. pure vanilla extract
Pinch of kosher salt
Directions:
Directions:
Make cake: Preheat oven to 350°. Grease a 9"-x-13" baking pan with cooking spray. Prepare cake according to package directions. Pour batter into prepared pan and bake until a toothpick inserted in middle comes out clean, 20 minutes. Let cool.

Make filling: In a medium bowl, whisk together sweetened condensed milk, butter, brown sugar, cinnamon, and a pinch of salt.

Make frosting: In a large bowl using a hand mixer, beat heavy cream until stiff peaks form.
In another large bowl, beat cream cheese and butter together until no lumps remain. Add powdered sugar and beat until smooth, then add in vanilla and a pinch of salt. Fold in whipped cream until just combined.
Using the bottom of a wooden spoon, poke holes all over cake. Pour filling over and use a rubber spatula to push into holes. Frost with cream cheese frosting. Refrigerate 20 minutes before serving.

 

 

 

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