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Snickerdoodle Poke Cake

A delightful dessert that combines the flavors of a classic snickerdoodle cookie with moist cake, topped with whipped cream and cinnamon sugar.
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Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Course: Baked Goods, Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 box yellow cake mix Use your favorite brand.
  • 3 large eggs Room temperature is best.
  • 1/2 cup vegetable oil
  • 1 cup milk Use whole milk for a richer flavor.
For the Filling
  • 1 can sweetened condensed milk (14 oz) Ensure it's well-stirred.
  • 1 teaspoon vanilla extract
  • 1 tablespoon ground cinnamon Adjust to taste.
For Topping and Garnish
  • 1 cup whipped topping Cool Whip or homemade.
  • 1/2 cup cinnamon sugar For sprinkling on top.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan.
  2. In a large mixing bowl, combine the yellow cake mix, eggs, vegetable oil, and milk. Use a mixer to blend until smooth.
Baking and Conditioning
  1. Pour the batter into the prepared baking pan and bake for 25-30 minutes or until a toothpick comes out clean.
  2. Allow the cake to cool for about 10 minutes. Use a fork to poke holes all over the top.
  3. Mix the sweetened condensed milk, vanilla extract, and ground cinnamon in a bowl and pour it over the warm cake, so it soaks into the holes.
Finishing Touches
  1. Let the cake cool completely in the pan, then spread whipped topping over the top and sprinkle with cinnamon sugar.
  2. Chill in the refrigerator for at least two hours before serving.

Notes

For best results, poke the cake while it is still warm. You can also experiment with flavored whipped toppings for added flavor.