SNICKERDOODLE POKE CAKE

Snickerdoodle Poke Cake image

Try your favorite snickerdoodle cookie flavors in a cake with this simple poke cake recipe.

Provided by Annalise Sandberg

Categories Dessert

Time 1h45m

Yield 12

Number Of Ingredients 8

Ingredients

1 box Betty Crocker™ Super Moist™ 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:

Heat oven to 350° F. Spray 13 x 9-inch (3-quart) baking dish with cooking spray.
In large bowl, beat cake mix, water, oil, eggs, vanilla and cinnamon with electric mixer on medium speed until smooth. Pour into baking dish.
Bake 20 to 25 minutes or until golden brown and toothpick inserted into center comes out clean. Cool completely, about 30 minutes.
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.
Spread with whipped topping. Refrigerate 1 hour before serving.

Nutrition Facts : Calories 410, Carbohydrate 55 g, Cholesterol 60 mg, Fat 3 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 39 g, TransFat 0 g