Snickerdoodle poke cake

Snickerdoodle poke cake

Snickerdoodle poke cake

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

By Annnalise Sandberg

ingredients

1 Betty Crocker ™ Super Moist ™ Yellow Cake Mix 1 Box

1 cup of water

1/2 cup of vegetable oil

3 eggs

1 teaspoon of vanilla

1 teaspoon ground cinnamon

1 1/2 cup sweetened condensed milk (from two 14-ounce cans)

1 container (8 oz) frozen lint frozen, thawed

Get ingredients fed

 by ChicorySteps

1 Heat the oven to 350 ° F. Spray a 13 x 9-inch (3-quart) baking dish with cooking spray.

2 In a large bowl, whisk the mixture of cake, water, oil, eggs, vanilla and cinnamon with an electric mixer on medium speed until smooth. Pour into a baking dish.

3 Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool completely, about 30 minutes.

4 Use a block of wood or a skewer to make holes in the cake an inch, pressing the bottom of the pan. Pour the condensed milk on the cake, using a spatula to spread it on the surface and encourage it through the holes.

5 Spread with the whipped cream. Refrigerate 1 hour before serving.