Cinnamon Toast Crunch Poke Cake

5 from 1 vote

This Cinnamon Toast Crunch Poke Cake combines creamy sweetness with a satisfying cinnamon crunch in every bite. Perfect for parties, family gatherings, or a fun dessert at home!

Prep Time10

Cook Time30

cool for 1 hour1

Total Time1 40

Course: Cake, Dessert, Desserts

Cuisine: American

Servings:

Calories: 307kcal

Author: Shauna

Ingredients

Cake

1 15.25- ounce box of vanilla white cake mix prepared as directed on the box

Filling

5 tablespoons salted butter softened
½ cup light brown sugar tightly packed
3 teaspoons ground cinnamon
2 teaspoons pure vanilla extract
1 14- ounce can of sweetened condensed milk

Frosting

1 8- ounce whipped topping thawed
2 cups Cinnamon Toast Crunch Cereal

Instructions

Preheat the oven to 350°F. Spray a 9×13 with baker’s spray (like Baker’s Joy).
Prepare the cake as directed on the cake box. Be sure to only use egg whites, not the whole egg. Begin checking the cake at the 25-minute mark until a toothpick inserted comes away clean. Allow the cake to cool until it is just slightly warm to the touch.
Using the end handle of a wooden spoon, poke holes in the cake about ½ inch apart.
Add the softened butter, brown sugar, cinnamon, vanilla, and sweetened condensed milk to a small microwave-safe bowl. Stir to combine. Heat the butter mixture in the microwave for 1 minute at full power, stir well, and heat for another 1 minute. Stir the butter mixture until no brown sugar lumps are remaining.
Carefully spoon the melted butter mixture evenly over the top of the cake. Allow the cake to cool completely.
Using an offset spatula or spoon evenly spread the thawed whipped topping over the cake. Just before you are ready to serve, sprinkle the Cinnamon Toast Crunch cereal over the top of the whipped topping. (To ensure the cereal keeps its crunch, do not garnish with the cereal until just before serving) Cut 3 slices x 5 slices before serving.

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