Cinnamon Toast Crunch Poke Cake Recipe
Cinnamon toast crunch poke cake combines cake mix, cinnamon, sweetened condensed milk, whipped topping & cinnamon toast crunch cereal!
Servings 12
Calories 366kcal
Ingredients
- 1 box yellow or white cake mix (about 15 ounces)
- 3 large eggs (or egg whites, depending on your box mix)
- 1 cup water
- ⅓ cup vegetable oil
- 1½ teaspoons cinnamon divided (½ teaspoon and 1 teaspoon)
- 1 can sweetened condensed milk 14 ounces
- 1 tub whipped topping (like cool whip) 8 ounces
- cinnamon toast crunch cereal to taste, for topping
Instructions
- In a large bowl mix together your cake mix, oil, eggs and ½ teaspoon of cinnamon then pour the batter into a lined or prepared* 9"x13" baking pan.
- Bake on the center rack of a preheated 350℉ oven for 30 - 35 minutes, until a toothpick inserted into the center comes out clean. Set cake aside to cool to about room temperature.
- When cake has cooled, use a large straw or the back end of a wooden spoon to poke holes evenly throughout the cake.
- Make the filling by whisking together the sweetened condensed milk with remaining 1 teaspoon of cinnamon. Pour over cake and use a spatula to ensure it gets into the holes.
- Top the cake with whipped cream, followed by gently smashed cinnamon toast crunch cereal. Refrigerate for 4 hours before serving.
Notes
*we love this easy magical pan release recipe!
Calories are automatically generated. For best results calculate based on your exact ingredients.
Nutrition
Calories: 366kcal