King Cake Poke Cake

Soft yellow cake layered with cinnamon-brown sugar ribbons, soaked in a buttery vanilla milk syrup, and topped with a light cream cheese cloud. Made richer with milk and coffee in the cake batter, because Mardi Gras doesn’t do flat flavors.

Course Dessert - Cake

Cuisine American - Southern

Prep Time 10

Cook Time 30

Chilling time 6

Total Time 6 40

Servings

Calories 557kcal

Author Marye Audet-White

Ingredients

cake

1 box yellow cake mix
Ingredients listed on box substituting half whole milk and half brewed coffee for the water
1 teaspoon vanilla extract
¼ teaspoon almond extract

cinnamon filling

1 cup light brown sugar
3 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
pinch salt
¼ cup pecans finely chopped , optional
2 tablespoons softened butter optional, for richer cinnamon ribbons

poke syrup

14 ounces sweetened condensed milk
½ cup light brown sugar
¼ cup butter melted
1 teaspoon ground cinnamon
½ teaspoon vanilla extract

cream cheese topping

8 ounces cream cheese softened
¼ cup powdered sugar
1 teaspoon vanilla extract
½ teaspoon almond extract
8 ounces Cool Whip thawed

to finish

Purple, green, & gold sugar or sprinkles
Plastic baby hide wisely

Instructions

bake the cake

Preheat the oven according to the cake mix directions. Lightly grease a 9×13-inch baking dish.
Prepare the cake batter as directed on the box, using half whole milk and half brewed coffee instead of water. Stir in the vanilla and almond extracts.
Pour half of the batter into the prepared pan and spread it evenly.

add the cinnamon layer

In a small bowl, combine brown sugar, cinnamon, nutmeg, salt, and pecans. If using butter, gently rub it into the mixture until it looks slightly crumbly.
Sprinkle the cinnamon mixture evenly over the batter.
Carefully spread the remaining cake batter over the top, covering the filling as evenly as possible.
Add the plastic baby to the batter, pushing it down until it's hidden.
Bake according to the package directions, until golden and a toothpick inserted into the cake portion comes out clean.

make the poke syrup

While the cake bakes, combine sweetened condensed milk, brown sugar, melted butter, cinnamon, and vanilla in a small saucepan. Warm gently over low heat, stirring until smooth. Do not boil.

soak the cake

Remove the cake from the oven. While it’s still hot, poke holes all over the surface using the handle of a wooden spoon or a straw.
Slowly pour the warm milk mixture over the cake, letting it sink into every corner. Pause between pours if needed—this cake likes attention.
Allow the cake to cool completely.

make the topping

Beat the cream cheese, powdered sugar, vanilla, and almond extract until smooth and fluffy.
Gently fold in the Cool Whip until fully combined.
Spread the topping evenly over the cooled cake.

decorate and chill

Sprinkle generously with purple, green, and gold sanding sugar.
Refrigerate for at least 4-6 hours before serving so everything sets up just right. Overnight is best.

Video

Notes

Serve chilled or lightly cool. Whoever finds the baby gets bragging rights and next year’s hosting duties. Tradition is tradition.

Storage

Store covered in the refrigerator for up to 4 days; let slices sit at room temperature for 20 minutes before serving for best texture.

Tips

Poke the cake while it’s still warm so the filling actually sinks in instead of sitting on top.
Pour the filling slowly and give it time to soak—rushing is how you get puddles.
Chill before frosting and decorating so everything sets cleanly and slices don’t collapse.

Nutrition