Soft tender cake with filled with brown sugar and cinnamon to taste just like a snickerdoodle cookie!
My desire for desserts is cyclical. I go through spells where I don’t bake a thing for weeks. During this time, I notice my sweet tooth completely disappears. Then I’ll go and bake something like these Browned Butter Cowboy Cookies or these Loaded Marshmallow Brownies, and then the sweet flood gates get flung wide open.
I’ll catch myself thinking about desserts at weird hours of the day. Sometimes it hits me in the middle of the night. Sometimes I’ll be smack dab in the middle of a work out when my craving hits. The only thing to do when I’m this obsessed is to give into the cravings. I know in a week, I’ll be sick of it all and my deprivation cycle will begin anew.
When I made this snickerdoodle poke cake, I knew that I’d be jumping head first into an “all sweets, all the time” cycle. But I didn’t care. I’ve made poke cakes before, like this spumoni poke cake or this banana toffee poke cake, but this snickerdoodle poke 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 and well, like I said, it’s the best thing I’ve ever tasted! Probably going to be the best thing you’ve ever tasted too!
- 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.
Nutrition InformationYield 16 Serving Size 1
Amount Per Serving Calories 415 Total Fat 22g Saturated Fat 10g Trans Fat 0g Unsaturated Fat 11g Cholesterol 81mg Sodium 177mg Carbohydrates 49g Fiber 1g Sugar 41g Protein 7g
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