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Snickerdoodle Poke Cake

  • Prep 20 min
  • Total 1 hr 45 min
  • Servings 12
  • Pinterest
    3K
  • Print
    8K
  • Save
    2K
  • Facebook
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Try your favorite snickerdoodle cookie flavors in a cake with this simple poke cake recipe. MORE + LESS -

Annalise Sandberg
September 20, 2016

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

Steps

Hide Images
  • 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.

Expert 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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