There are some things we just don't fully appreciate until they disappear for awhile (or forever), and I know I'm guilty of taking lots of things for granted, my senses of smell and taste being high on the list. As someone whose life centers around food in many ways, those are two very important things!
I won't call it a resolution, but something I've been trying to do this year is pick and photograph one thing each day for which I'm grateful. There are no rules--I'm choosing things as significant as my significant other to as mundane as toilet paper. I've posted a few on my Instagram, mostly as a way to hold myself accountable. So far, I think this little project has helped my attitude in general and seems to make me stop and truly appreciate things that sometimes go overlooked.
So, after about a week of being stuffed up and
What we have here is a poke cake, which means that after the cake is baked, lots of holes are poked into it and a deliciously rich and luscious mixture is drizzled into those holes, seeping into the depths of the cake and make it taste even better and have an even more wondrous texture. Then, as if that weren't decadent enough, the whole thing is topped with frosting!
If you disapprove of the use of cake mix in the recipe, I'm sorry. Like I said, I've been puny; feel free to make one from scratch if you prefer! In this instance, the mix results in a moist yet fluffy cake that gets rippled with buttery cinnamon goo and topped with a slightly thinner and just-as-tasty layer of cream cheese frosting. It's SO satisfying. I've never used sweetened condensed milk in a frosting, but I liked the super creamy results! You're supposed to store this in the fridge, so I recommend knocking the chill off a bit with a very short stint in the microwave before digging in!
Cinnamon Roll Poke Cake
Based on this recipe
Makes 12 servings
- 1 (15.25-ounce) box white cake mix
- 3 large eggs
- 1/2 cup milk
- 1/2 cup water
- 1/4 cup butter, melted
- 1/4 cup butter, melted
- 1/2 cup brown sugar, packed
- 1/2 cup sweetened condensed milk
- 1 tablespoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 (8-ounce) package cream cheese, softened
- 1/4 cup butter, softened
- 2 cups powdered sugar, sifted
- 2-3 tablespoons sweetened condensed milk
- 1/2 teaspoon vanilla extract
Preheat oven to 350 degrees F. Grease a 9x13-inch baking dish; set aside.
In a large bowl, mix together cake mix, eggs, milk, water, and butter until combined, 2 minutes or so.
Pour batter into prepared baking dish.
Bake for 20-30 minutes, or until a toothpick inserted in the center comes out clean.
While the cake is baking, stir together the melted butter, brown sugar, condensed milk, cinnamon, and vanilla extract; set aside.
Using the handle of a wooden spoon (or similar instrument), poke lots of holes in the cake. I made about 40, but I think more would be even better!
Pour filling mixture over warm cake, gently spreading as necessary.
Let cake cool to room temperature.
To make the frosting, beat together cream cheese and butter until combined.
Add powdered sugar and 1 tablespoon condensed milk. Beat together until well-combined.
Mix in additional condensed milk and vanilla to desired consistency.
Spread frosting over room temperature cake.
Enjoy warm, at room temperature, or chilled, and be sure to cover and chill any leftovers.