This snickerdoodle Poke Cake is sure to become a fast favorite!
A soft tender cake filled with brown sugar and cinnamon to taste just like a snickerdoodle cookie!
This snickerdoodle poke cake might be the best thing I’ve ever tasted. It’s soft and tender with pockets of brown sugar and cinnamon. The frosting is seductively creamy and delicious. You’re no doubt going to love this incredible poke cake recipe. Made with just a few simple ingredients we get a well-spiced and flavored cake that is moist and melt in your mouth good.
What is a Poke Cake?
A poke cake is a cake that was baked and then poked with several holes. Usually, the wooden end of a spoon is used to make the holes. After that, the cake is smothered in a syrup or pudding type liquid so leave flavor and moisture behind in the cake. Then topped off with some whipped cream on top it’s a moist cake experience that is easy to make at home and fabulous to eat for any occasion.
- Boxed white cake mix
- Sweetened condensed milk
- Brown sugar
- Heavy cream
- Powdered sugar
- Granulated sugar
For the exact amounts needed, please see the recipe card below.
How to Make Snickerdoodle Poke Cake
- Prepare the boxed cake mix with the eggs, milk, and oil according to the package instructions. Bake in a 9×13 baking dish.
- Remove the cake from the oven and allow it to cool for about 10 minutes.
- Use the handle of a wooden spoon to gently poke holes into the cake.
- In a small bowl combine the condensed milk, brown sugar, and cinnamon. Stir together.
- Carefully pour the milk mixture over the top of the cake and tilt the pan if necessary to allow the milk to see into each hole.
- Place the cake into the fridge for at least 30 minutes or up to one hour. This will give the cake a long time to soak up the milk mixture.
- Meanwhile, prepare the frosting by beating the heavy cream in a chilled bowl.
- Beat in 1/4 cup of powdered sugar at a time until the mixture is thickened. This should take about 3-4 minutes.
- Combine the cinnamon and sugar together and sprinkle into the frosting. Beat until incorporated.
- Spread the frosting over the top of the cake.
- Keep the cake stored in the fridge until ready to serve.
How long is poke cake good for?
This poke cake can be kept well covered in plastic wrap and stored in the fridge for up to 2 or 3 days. I recommend eating the cake while it’s freshest.
Can I make poke cake in advance?
You can prepare the boxed cake mix in a 9×13 baking pan up to a day in advance before poking it with holes and adding the syrup filling over the top. I don’t recommend adding the syrup mixture too far in advance because it will make the cake pretty wet as it ages.
Can I use a yellow cake mix instead of a white cake mix?
Yes, absolutely! If you have a yellow cake mix on hand instead of a white cake mix, go ahead and use it. The only major difference is the color of the cake but the taste will still be great.
You’re going to love these other great poke cake recipes!
- Spumoni Poke Cake
- Mint Julep Poke Cake
- Holiday Jello Poke Cake
- Toffee Banana Poke Cake
- Hot Chocolate Poke Cake Recipe
- Pumpkin Roll Poke Cake
- Snickers Poke Cake
- Mojito Poke Cake
- 1 18.25 oz box white cake mix ( I used Duncan Hines)
- 3 eggs
- 1 cup water
- 1/4 cup oil
- 1 14 oz can sweetened condensed milk
- 1/4 cup brown sugar
- 1 tablespoon cinnamon
- 2 cups heavy cream
- 1 cup powdered sugar
- 1 1/2 teaspoon cinnamon
- 1 teaspoon sugar
- Prepare cake according to package directions, using a 9 x13 size pan. Remove from oven and allow the cake to cool for about 10 minutes.
- Using the handle of a wooden spoon, gently poke holes into the cake. Combine sweetened condensed milk, brown sugar and cinnamon in a small bowl, stir. Carefully pour milk mixture over the cake, tilting pan if necessary to allow milk to seep into each hole. Place cake in the refrigerator for 30 minutes or up to an hour. This will allow the cake to absorb the milk mixture.
- Meanwhile, place heavy cream in a chilled bowl. Beat in powdered sugar 1/4 cup at a time and allow the cream to thicken. This should take 3-4 minutes. Combine cinnamon and sugar together, and sprinkle mixture into the frosting; beat until incorporated.
- Spread frosting over cake and serve. Store cake in the refrigerator.
Amount Per Serving Calories 415Total Fat 22gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 11gCholesterol 81mgSodium 177mgCarbohydrates 49gFiber 1gSugar 41gProtein 7g