Snickerdoodle Poke Cake

If you’re a fan of the classic snickerdoodle cookie, then you’re in for a treat with this Snickerdoodle Poke Cake! This delightful dessert combines the beloved cinnamon-sugar flavors of the cookie with the moist, rich texture of a poke cake. Not only is it incredibly easy to make, but it’s also a perfect make-ahead option for parties and gatherings. Let’s dive into why this cake deserves a spot on your dessert table.

Why You’ll Love This Recipe

You’ll fall in love with this Snickerdoodle Poke Cake for several reasons. Firstly, it’s a breeze to prepare—just five minutes of active time is all you need before letting the cake chill. The use of Greek yogurt adds a subtle tang, enhancing the authentic snickerdoodle flavor we all adore. Plus, it’s incredibly moist and can be made in advance, making it the ideal dessert for busy hosts.

Kitchen Equipment You’ll Need

• Large mixing bowl
• Handheld electric mixer
• 9×13-inch baking pan
• Aluminum foil
• Cooking spray
• Wooden spoon

Ingredients

• One 15.25-ounce box yellow cake mix
• 3 large eggs
• 1 cup water
• 1/3 cup vegetable or canola oil
• 1/4 cup Greek yogurt (2% Greek yogurt preferred, sour cream may be substituted)
• 2 teaspoons cinnamon, plus more for garnishing
• 2 teaspoons vanilla extract
• One 14-ounce can sweetened condensed milk
• One 8-ounce container whipped topping, thawed (lite version used)

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C). Line a baking pan with foil for easier cleanup and spray it with cooking spray; set aside.
2. In a large bowl, combine the cake mix, eggs, water, oil, Greek yogurt, cinnamon, and vanilla. Beat with a handheld electric mixer on high power for about 4 minutes, or until everything is well blended. Make sure to scrape down the sides of the bowl as needed.
3. Pour the batter into the prepared pan and bake for 20 to 25 minutes. The cake is done when it’s set and a toothpick inserted in the center comes out clean or with a few moist crumbs. Allow the cake to cool in the pan for about 30 minutes.
4. Using the blunt end of a wooden spoon, poke holes evenly across the surface of the cake, ensuring they go nearly to the bottom. Aim for about 50 holes.
5. Slowly and evenly drizzle the sweetened condensed milk over the cake, allowing it to seep into the holes.
6. Spread the whipped topping evenly over the cake. Cover and refrigerate until chilled, about 3 hours.
7. Before serving, sprinkle with additional cinnamon to garnish. The cake can be stored airtight in the fridge for 5 to 7 days.

Tips for Success

For the best results, ensure the cake is completely cooled before adding the sweetened condensed milk and whipped topping. This helps the flavors meld beautifully. Also, feel free to adjust the amount of cinnamon according to your taste preference.

Additional Tips and Variations

For a fun twist, consider adding a layer of crushed snickerdoodle cookies on top of the whipped topping before serving. You can also experiment with different flavored whipped toppings for a unique spin.

Nutritional Highlights (Per Serving)

This cake is a delightful treat that packs flavor with each bite. While exact nutritional content can vary based on ingredients used, it offers a balanced indulgence perfect for sharing.

Frequently Asked Questions (FAQ)

Can I use a different type of cake mix?
Yes, you can use a white or vanilla cake mix if you prefer. The flavor will slightly differ, but it will still be delicious.

Can I make this cake ahead of time?
Absolutely! This cake is great for making ahead. Just prepare it as directed and store it in the fridge until ready to serve.

What if I don’t have Greek yogurt?
You can substitute Greek yogurt with sour cream for a similar texture and taste.

Conclusion

This Snickerdoodle Poke Cake is a must-try for anyone who loves the classic flavors of snickerdoodle cookies. It’s easy to make, deliciously moist, and perfect for any occasion. Give it a try and let us know how it turns out! We’d love to hear about your baking adventures in the comments below.