Cinnamon Roll Poke Cake

Ingredients

• 1 box of vanilla cake mix (or homemade vanilla cake mix)
• 1 cup water
• 1/2 cup vegetable oil
• 3 large eggs
• Optional: 1 teaspoon ground cinnamon for extra flavor in the cake base
• 1 cup brown sugar
• 2 tablespoons ground cinnamon
• 1/2 cup unsalted butter, melted
• Optional: A pinch of nutmeg for an added depth of spice
• 1 can (14 oz) sweetened condensed milk
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract
• Optional: A dash of cinnamon or a teaspoon of maple syrup for a unique twist
• 1 cup powdered sugar
• 2 tablespoons milk
• 1/2 teaspoon vanilla extract
• Optional: A sprinkle of cinnamon for garnish after drizzling

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking dish with butter or non-stick spray.
2. In a large mixing bowl, combine the vanilla cake mix, water, vegetable oil, and eggs. Beat until smooth and well combined.
3. Pour the batter into the prepared baking dish. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
4. While the cake is baking, mix together the brown sugar, ground cinnamon, and melted butter in a bowl until well combined.
5. Once the cake is baked and while it’s still warm, use the handle of a wooden spoon to poke holes all over the cake, about 1 inch apart.
6. Pour the cinnamon filling over the cake, ensuring it seeps into the holes. Use a spatula to spread it evenly if necessary.
7. In a separate bowl, combine the sweetened condensed milk, heavy cream, and vanilla extract. Mix well until fully blended.
8. Slowly pour this cream mixture over the cake, filling the holes and covering the surface as evenly as possible.
9. Refrigerate the cake for at least 2 hours.
10. Before serving, whisk together the powdered sugar, milk, and vanilla extract to create a smooth icing.
11. Drizzle the icing over the chilled cake in a zigzag pattern. Let it set for a few minutes before slicing and serving.