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Snickerdoodle Poke Cake

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Snickerdoodle Poke Cake
  • Prep Time 20 min
  • Total Time 1 hr 45 min
  • Servings 12
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Try your favorite snickerdoodle cookie flavors in a cake with this simple poke cake recipe.

Ingredients

1
box Betty Crocker™ SuperMoist™ yellow cake mix
1
cup water
1/2
cup vegetable oil
3
eggs
1
teaspoon vanilla
1
teaspoon ground cinnamon
1 1/2
cups sweetened condensed milk (from two 14-oz cans)
1
container (8 oz) frozen whipped topping, thawed

Directions

  • 1 Heat oven to 350° F. Spray 13 x 9-inch (3-quart) baking dish with cooking spray.
  • 2 In large bowl, beat cake mix, water, oil, eggs, vanilla and cinnamon with electric mixer on medium speed until smooth. Pour into baking dish.
  • 3 Bake 20 to 25 minutes or until golden brown and toothpick inserted into center comes out clean. Cool completely, about 30 minutes.
  • 4 Use wooden dowel or skewer to make holes in cake about 1 inch apart, pressing all the way down to bottom of pan. Pour condensed milk over cake, using spatula to spread it over surface and encourage it down the holes.
  • 5 Spread with whipped topping. Refrigerate 1 hour before serving.
Tips  

If desired, sprinkle with additional cinnamon just before serving.

Cover and refrigerate any remaining cake.

Nutrition Information 
No nutrition information available for this recipe
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