This Cinnamon Coffee Cake Poke Cake is a vanilla cake with a sprinkles swirl that has been steeped in sweetened condensed milk and topped with a cream cheese icing.

Does anybody else return from vacation a day early in order to rest? We began doing this after lengthier travels, and I must say, it is the nicest thing ever. I slept in until nearly 11 a.m. yesterday, something I haven’t done in months. I love sleeping in, but I’m always chasing the dawn light for photography. I know you’re rolling your eyes at me, hoping you could sleep in till, what, 7 a.m.? 8am? I really sympathize with you. But, as soon as winter arrives, I’ll be waking up at 5 a.m. to go to the mountain, so I’ll take advantage of any day I can sleep in.

After a week off, it’s back to work today. Sigh. I’m counting down the days till Christmas, and I’ll be off for another week. I’m certain it’ll be here before I know it. And you already know that the next 20 days will be PACKED with baking. I’m glad I made this Cinnamon Coffee Cake Poke Cake for you.

My Snickerdoodle Coffee Cake Cupcake inspired this cake. This is one of my most popular cupcakes! This poke cake is made with vanilla cake, cinnamon brown sugar streusel, a rich cream cheese icing, and crispy pecan topping. It’s also drenched in sweetened condensed milk, in classic poke cake tradition. Don’t even bother complaining about the calories in this cake. Calories do not count between October 1st and December 31st.

My colleagues were shocked when I took this dessert to work. Granted, they probably eat 70% of the sweets I post on my site, but there are a few standouts. One of them is this cake! I may have to cook this again.

Because the streusel does not swirl properly, I like to layer it in as I pour the cake mix. You simply want to spread it out so that each slice has a couple forkfuls of streusel bits.

You can serve this for breakfast or dessert, but I believe it counts for both!

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Cinnamon Coffee Cake Poke Cake

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


A vanilla cake with a streusel swirl that has been steeped in sweetened condensed milk and is topped with a cream cheese icing.



For the Streusel:

  • C light brown sugar
  • C all-purpose flour
  • 3 tsp cinnamon
  • 34 tbsp unsalted butter melted

For the Cake:

  • 1 pkg vanilla cake mix
  • 1 pkg (3.4 oz) instant vanilla pudding
  • 3 large eggs
  • C light sour cream
  • C milk
  • 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 C powdered sugar (sifted preferred)
  • 1 tsp pure vanilla extract
  • 2 3 tbsp milk
  • 1/3 C pecans, crushed


For the Streusel:

  1. In a medium-sized mixing basin, combine all of the dry ingredients.
  2. Melt the butter in a separate dish. Melt the butter and pour it over the dry ingredients. To make a crumbly mixture, cut the butter into the dry ingredients using a pastry cutter or fork. Place aside.

For the Cake:

  1. Preheat oven to 350 F
  2. Combine vanilla cupcake mix and vanilla pudding in a mixing bowl. Add eggs one at a time, beating vigorously after each addition to achieve thorough mixing.
  3. Pour in the milk, oil, sour cream, and vanilla extract. Mix on medium speed until all of the ingredients are well mixed. Scrape down the edge of the basin with a spatula and flip the batter over from the bottom. Pour the cake into a 9-inch by 13-inch baking pan and top with streusel. With a knife, gently swirl in the streusel.
  4. Bake for 25-30 minutes at 350°F, or until the cake is done. The inclusion of the buttery streusel lengthens the baking time. Insert a toothpick into the center of the cupcake to check for doneness. The cake is done when the toothpick comes out clean. Allow the cake to cool for 20 minutes before serving.
  5. While the cake is still warm, poke holes all over the top with the end of a wooden spoon or any round item. Allow the cake to cool for another 20 minutes after pouring a can of sweetened condensed milk over it.

For the Frosting:

  1. Remove the cream cheese from the wrapper and microwave for 30 seconds, turning after 15 seconds. Take out of the microwave and whisk until smooth.
  2. Slowly whisk in the powdered sugar, approximately a cup at a time, until smooth. To avoid lumps in the frosting, use sifted powdered sugar.
  3. After half of the powdered sugar has been added, add the vanilla extract to keep the frosting from becoming too thick.
  4. Finally, add one tablespoon of milk at a time until your frosting is the right consistency. Because this is more of a thick glaze than a frosting, it should be pourable. Spread evenly over the cake with a spatula, filling up any gaps as needed. Crush the pecans over the top of the cake.
  5. Keep the cake refrigerated.

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You might also like:

Coffee Cake Snickerdoodle Cupcake

Snickerdoodle Cookie Pie

Eggnog Coffee Cake

Caramel Apple Pie Poke Cake

French Toast Poke Cake

You might also like:

Cinnamon Roll Poke Cake by Life Love and Sugar

Snickerdoodle Poke Cake from Lemons for Lulu

Hummingbird Cake from Spicy Southern Kitchen



What is poke cake made of?

Poke cakes initially appeared in American kitchens about 1970, originally in a print advertising meant to boost Jell-O sales. The advertisement demonstrated the practicality of mixing convenience items – cake mix, Jell-O, and Dream Whip or Cool Whip – to make trendy and mod treats.

Why is it called poke cake?

What Exactly Is a Poke-and-Pour Cake? Poke-and-pour cake (also known as poke cake) is a kind of cake that requires holes to be poked in it after baking, often with the handle of a wooden spoon or a wooden stick. The cooked cake is then poured with a liquid to soak into the cake holes.

Why is my poke cake soggy?

A typical poke cake may get soggy for a variety of reasons, including: Your poke cake filling is very watery. If you don’t want your cake to get soggy, select a pudding-based filling that won’t soak too rapidly. Your poke cake has far too many holes.

Who invented the poke cake?

A Short History of the Poke Cake

That changed in 1897, when a journeyman carpenter and amateur cough syrup producer called Pearle Bixby Wait devised a gelatin dessert. His wife flavored it with orange, lemon, and strawberry.

How many holes should you poke in a poke cake?

Look around.

When the cake has fully cooled, use the handle of a wooden spoon or a thick chopstick and poke big, deep holes in the cake approximately three-quarters of the way through.

Is poke cooked or raw?

C.C.: In general, poke refers to raw tuna cubes marinated in soy sauce and sesame oil and combined with onion; nevertheless, the variants go well beyond this generalization. Poke doesn’t have to be tuna or even seafood, and it doesn’t have to be raw or cubed.

What is the most popular style of poke?

What Exactly Is Poke? Poke is a famous Hawaiian meal that consists of raw fish that has been diced and seasoned. There are several versions of poke, but the most popular in Hawaii is Shoyu Poke. Raw ahi (tuna), soy sauce, sesame oil, green onions, and sweet onions are used to make it.

What ethnicity is poke food?

What exactly is poke, and where did it originate? The history and development of Hawaii’s most popular dish. Poke has come a long way from its pre-contact days, when ancient Hawaiians ate freshly caught fish rubbed with sea salt, seaweed, and crushed inamona or kukui nuts.

Is poke Korean or Hawaiian?

Poke is a typical Hawaiian cuisine, whereas sushi is a Japanese dish. Hawaiian cuisine is heavily influenced by Japanese cuisine, yet poke is uniquely Hawaiian. Poke is traditionally cooked using ahi tuna or octopus (tako) that has been coarsely sliced into bite-sized pieces and marinated with whatever ingredients are available.

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