Cinnamon Roll POKE Cake

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I love making custom feeling easy to make cakes like this Cinnamon Roll Poke Cake to bring to pot lucks and so easy that I can make with daughter.

One of my favorite new desserts to make is the Cinnamon Roll Poke Cake with Pillsbury Cinnabon Grands Cinnamon Rolls and Pillsbury Butter Cream Icing.

I made a vanilla pudding from scratch, but most of the cake was made without any fuss or stress. You can also purchase your own prepackaged pudding and icing to really cut down the possibility of mistakes.

Cinnamon Roll Poke Cake

I love using pre-made items for my baking projects because I know the dessert will come out awesome. Here are the ingredient you will need for this cinnamon roll cake.

• Pillsbury Cinnamon Rolls Grands
• Vanilla Pudding Packages
• Milk
• Butter Cream Icing Packages
• Butter
• Water
• 3 Tbsp Cinnamon

Instructions

Grease a large cake pan.

Tightly arrange the Pillsbury Cinnamon Rolls Grands in the pan.

Follow the directions on the tube. Expect the add a few extra minutes since you are making more than 1 tube.

While the cinnamon rolls bake, make the pudding.

Let the pudding cool.

Pour Pudding on Top

Once the Cinnamon Rolls are done, take them out and let the cool.

Once the pudding and the cinnamon buns are cool, poke a hole in each once of the cinnamon roll rounds.

Pour the pudding over the cinnamon buns making sure the pudding sinks into the hole you just made.

Allow the pudding to sink into the cake for at least 2 hours in fridge covered with clear wrap.

While the pudding sinks into the cake, make the Pillsbury Butter Cream Frosting following the directions on the packages using 2 Packages Pillsbury Butter Cream Icing, 2 Sticks of Butter, softened, and 1/2 Cup Water.

Whip together the butter and powder first on a low setting. Then, add in the water and crank it up.

Ice the cake with the butter cream frosting before serving and sprinkle about 3 Tbsp Cinnamon on top.

Print

Cinnamon Roll Poke Cake

Cinnamon Roll Poke Cake with Pillsbury Grands Cinnamon Rolls with Vanilla Pudding from scratch and Butter Cream Icing from Pillsbury

Course Desserts

Cuisine American

Keyword Pilsbury

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 12 people

Calories 546kcal

Ingredients

• 2 Cups Milk
• 2 Packages Vanilla Pudding
• 3 tubes Cinnamon Rolls Grands

Icing Ingredients

• 2 Butter Cream Icing
• 8 oz Butter softened
• 1/2 Cup Water
• 3 Tbsp Cinnamon

Instructions

• Grease a large cake pan.
• Tightly arrange the Pillsbury Cinnamon Rolls Grands in the pan.
• Follow the directions on the tube. Expect the add a few extra minutes since you are making more than 1 tube.
• While the cinnamon rolls bake, make the pudding.
• In a saucepan over medium heat, heat 2 cups of milk until it starts bubbling.
• In a bowl, combine 1/2 cup sugar, 3 tbsp corn starch, and 1/4 tsp of salt.
• Slowly add into the milk over medium heat until it all dissolved.
• Don’t let the pudding boil.
• Stir and reduce until the pudding sticks to the spoon.
• Take the mixture off the heat and add 1 tbsp butter and 1 tsp vanilla extract.
• Let the pudding cool.
• Once the Cinnamon Rolls are done, take them out and let the cool.
• Once the pudding and the cinnamon buns are cool, poke a hole in each once of the cinnamon roll rounds.
• Pour the pudding over the cinnamon buns making sure the pudding sinks into the hole you just made.
• Allow the pudding to sink into the cake for at least 2 hours in fridge covered with clear wrap.
• While the pudding sinks into the cake, make the Pillsbury Butter Cream Frosting following the directions on the packages using 2 Packages Pillsbury Butter Cream Icing, 2 Sticks of Butter, softened, and 1/2 Cup Water.
• Whip together the butter and powder first on a low setting. Then, add in the water and crank it up.
• Ice the cake with the butter cream frosting before serving and sprinkle about 3 Tbsp Cinnamon on top.

Nutrition Facts

Cinnamon Roll Poke Cake

Amount Per Serving

Calories 546 Calories from Fat 279

% Daily Value*

Fat 31g48%

Saturated Fat 16g80%

Cholesterol 45mg15%

Sodium 915mg38%

Potassium 70mg2%

Carbohydrates 64g21%

Fiber 1g4%

Sugar 35g39%

Protein 6g12%

Calcium 70mg7%

Vitamin C 1mg1%

Vitamin A 544IU11%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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