I know you all love a good poke cake, so save this recipe for Cinnamon Roll Poke Cake for later (sooner though because you do not want to miss it!  

Fall baking is at its best when cinnamon and brown sugar are involved.  And don’t forget the best thing about poke cakes is that making them ahead makes them better!

Cake:

• 1 box white cake mix plus ingredients called for on box

Filling:

• 1 can sweetened condensed milk
• ½ cup brown sugar
• 4 tablespoons butter, melted
• 1 teaspoon cinnamon
• Pinch of kosher salt

Frosting:

• ½ cup heavy cream
• 1 (8 ounce) block cream cheese
• 4 tablespoons butter, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla
• Pinch of kosher salt

Directions

Bake cake in greased 9×13 pan according to box directions.  While baking make the filling by mixing all ingredients together in medium bowl.  Set aside.

Make frosting to set aside:  use a mixer to beat cream cheese and butter together until smooth.  Add powdered sugar and beat until smooth.  Beat in vanilla and salt.  Fold in cream with a spatula until just combined.  

Once cake is done, use the end of a wooden spoon to poke holes over the entire surface.  Pour the filling over.  Let cool.  Frost. 

(Ashley Madden Rowton is a wife, mom and published cookbook author who lives in Minden, La.)

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