Cinnamon Toast Crunch poke cake is the semi homemade treat that will delight every cereal lover. Full of sweet cinnamon flavor, this easy poke cake recipe has everything you love about the classic breakfast treat in dessert form.
Cinnamon Toast Crunch is the cereal of choice in my house.
My boys love it.
I love it.
Those crispy, crunchy, sweet squares are so perfect floating in a big old bowl of ice cold milk.
It’s so yummy it could be dessert.
So I thought why not and stuck all the flavors we love so much into a delicious poke cake.
What does poke cake mean?
A poke cake is like a sheet cake but instead of just being topped with icing, it’s got extra flavor and moisture.
How?
Well, after the baked cake comes out of the oven, you poke holes throughout the cake and pour sweet filling into them before you top it with frosting or whipped topping.
Ingredients
To make this you’ll need:
- Boked cake mix– Either yellow or white. Use your favorite brand.
- Eggs– You’ll need either eggs or egg whites depending on what cake mix you use.
- Water
- Oil– Vegetable oil is perfect for this.
- Cinnamon– Divide this between the cake mix and filling.
- Sweetened condensed milk– To pour into the holes.
- Whipped topping– The kind you find in the frozen section like Cool Whip, etc.
- Cinnamon Crunch Toast– For topping. You can use as much as you want. I use about 2 cups and crush it lightly.
How to Make
The beauty of making any poke cake is how easy they are to make and this Cinnamon Toast Crunch version is no different!
To do it, preheat your oven to 350 degrees and spray a 9×13 baking dish with non-stick spray. Set it aside.
Then, combine your cake mix, oil or butter, water, eggs and ½ teaspoon of cinnamon in a large mixing bowl.
When the cake batter is combined pour into the baking dish and bake for 30-35 minutes or until a toothpick inserted in the middle comes out clean.
Set the cake aside to cool.
While the cake is cooling, make the filling by stirring the sweetened condensed milk with the remaining cinnamon.
When the cake is cool use a large straw or end of a wooden spoon to poke holes evenly throughout the cake.
Then, pour the milk mixture all over the cake so it gets into all the holes you created.
Next, spread the whipped topping all over the cake.
Top with however much lightly crushed Cinnamon Toast Crunch cereal you like.
Refrigerate for 4 hours.
Serve and enjoy!
Storing
This cake needs to be stored in the refrigerator due to the whipped topping.
To store it, cover it tightly with plastic wrap and refrigerate it for up to 4 days.
Tips and Tricks
- Make sure you follow the instructions on the box mix regarding whole eggs versus egg whites. If you use white cake, you’ll likely need only the whites.
- Let the cake cool thoroughly before you fill and frost it. If it is still warm, the whipped topping will melt.
- Refrigerating the cake after it’s filled and frosted lets the cake set and absorb the condensed milk so it’s nice and moist. Don’t skip this step.
Other Poke Cake Recipes
This Cinnamon Toast Crunch poke cake is my favorite way to enjoy the classic breakfast flavors in dessert form. Make it and enjoy!
Looking for other poke cake recipes? Try these:
- Snickers Poke Cake
- Italian Cannoli Poke Cake
- Peaches & Cream Poke Cake
- Cinnamon Roll Poke Cake
- Strawberry Margarita Poke Cake
- S’mores Poke Cake
If you’ve tried these CINNAMON TOAST CRUNCH POKE CAKE, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Cinnamon Toast Crunch Poke Cake
Ingredients
- 1 15.25 oz yellow or white boxed cake mix
- 3 eggs or 3 eggs whites depending on your cake mix
- 1 cup of water
- ⅓ cup oil
- 1 1/2 teaspoons cinnamon divided
- 1 14 oz can sweetened condensed milk
- 1 8 pz tub whipped topping
- Cinnamon Toast Crunch Cereal for topping
Instructions
- Preheat your oven to 350 degrees.
- Spray a 9x13 baking dish with non-stick spray and set aside.
- In a large mixing bowl combine your cake mix, oil or butter, water, eggs and ½ teaspoon of cinnamon.
- When cake batter is combined pour into the baking dish and bake for 30-35
- minutes or until a toothpick inserted in the middle comes out clean.
- Set cake aside to cool.
- When cake is cool use a large straw or end of a wooden spoon to poke holes in
- the cake.
- Make the filling by combining the sweetened condensed milk with the 1 teaspoon of cinnamon.
- Stir to combine.
- Pour the milk mixture all over the cake so it gets into all the holes you created.
- Next spread the whipped topping all over the cake.
- Top with however much lightly crushed Cinnamon Toast Crunch cereal you like. I used about 2 cups.
- Refrigerate for 4 hours.
- Serve!
Notes
- Make sure you follow the instructions on the box mix regarding whole eggs versus egg whites. If you use white cake, you'll likely need only the whites.
- Let the cake cool thoroughly before you fill and frost it. If it is still warm, the whipped topping will melt.
- Refrigerating the cake after it's filled and frosted lets the cake set and absorb the condensed milk so it's nice and moist. Don't skip this step.
Nutrition
Helen at the Lazy Gastronome says
A textural delight! Thanks so much for sharing at the What’s for Dinner party!! Hope to see you again tomorrow.
jeanie says
I put finely crushed cinnamon crunch cereal on the bottom because We love CRUNCH!!! I LOVE THIS RECIPE I just added a little more CRUNCH!!
4sonsrus says
Love that you upped the crunch factor!