Warm Poke Cakes
Warm Banana Cornmeal Cinnamon Roll Poke Cake
A warm banana cornmeal cinnamon roll poke cake with a soft crumb, cinnamon-sugar topping, and cream cheese icing spread over the cake while it is still warm.
Prep
25 min
Bake
45-50 min
Total
1 hr 35 min
Yield
One 9x9-inch sheet cake
A note from my kitchen
Before you bake this
I made this for the person who loves the center of a cinnamon roll but still wants the ease of a warm poke cake. It has ripe banana, brown sugar, cinnamon, and cream cheese icing all baked into one soft little square.
What I love most is how the topping settles into the cake as it bakes. It gives the top those cinnamon-sugar pockets, and then the icing goes on while the cake is still warm so every piece tastes like it has a little extra frosting tucked into it.
If you make this, I hope you eat the first piece warm from the pan. It is soft, full of cinnamon, and exactly the kind of cake I want with coffee or tucked away in the fridge for later.
Save me a slice ;)
Read this first
The quick notes.
Flavor
Ripe banana, brown sugar, cinnamon, nutmeg, cornmeal, vanilla, and cream cheese.
Texture
Soft warm poke cake, flat streusel-style cinnamon topping, and thick icing.
Best moment
Spreading the icing while the cake is still warm and watching it settle into the top.
Pan check
Pan and oven notes
Fill level
It is more important to fill your pan to the right level than to use every bit of batter. I do not recommend filling above about 2/3 full, even if that means you have a little batter left over.
Oven personality
My oven runs very fast, so the lower end of the bake time reflects a fast oven. If your oven usually takes longer, expect to land closer to the higher end, and sometimes 10-15 minutes beyond it. Use the visual cues in the recipe first.
Pan material
I test with Fat Daddio's anodized aluminum pans. Light aluminum heats evenly and gently; dark metal can brown and set edges faster; glass and ceramic hold heat longer and may need more time. None of these are wrong, they just bake at their own pace.
Ingredient notes
Key ingredients
Finely ground yellow cornmeal
Finely ground cornmeal gives the cake a gentle golden flavor while keeping the crumb soft.
Ripe banana puree
Pureeing the bananas makes the batter smooth and helps every bite taste moist and evenly banana-forward.
Plain unsweetened yogurt
Yogurt keeps the warm poke cake plush and tender while balancing the sweetness of the topping and icing.
Cream cheese
Cream cheese makes the icing tangy and thick enough to spread warm without disappearing into the cake.
Brand notes
Brands that matter here
For the ingredients where brand choice changes texture, set, or flavor, these are the tested options I use.
Yogurt
Plain unsweetened yogurt
Plain unsweetened yogurt adds moisture, acidity, and body so the crumb bakes up tender without tasting tangy.
- 01Forager Unsweetened Plain Yogurt
- 02Silk Plain Unsweetened Yogurt
Milk
Milk
Milk affects how smoothly a batter, filling, or frosting comes together. Soy milk and Ripple tend to emulsify well because their protein and fat help create body and a creamier finish than many thinner nut milks.
- 01Silk Original Unsweet
- 02Plain unsweetened soy milk
- 03Ripple Original
- 04Oatly Barista Edition
Butter sticks
Plant butter sticks
Use plant butter sticks, not tubs, especially for buttercream and fillings that need to hold their shape.
- 01Country Crock Plant Butter Sticks
- 02Violife Plant Butter Sticks
- 03Earth Balance
- 04Miyoko's
Cream cheese
Cream cheese
For no-bake cheesecake, use Violife Cream Cheese Bricks. For baked cheesecake, use Tofutti. Do not use Violife for baked cheesecake in my recipes.
- 01Violife Cream Cheese Bricks
- 02Tofutti
Testing notes
Why this works
Why the cornmeal needs to be fine
This cake uses cornmeal for flavor, not crunch. Finely ground cornmeal blends into the batter more easily and keeps the crumb tender.
Why the bananas are pureed
Smooth banana puree disperses evenly through the batter, which gives the cake consistent moisture and a smoother banana flavor in every bite.
Why the topping is spread like flat streusel
Spreading the cinnamon topping gives more coverage than dropping it in clumps. It will look imperfect, and that is right: the natural cracks are where the icing settles later.
Why the cake is poked shallowly
The holes create little pockets for icing without turning the cake soggy. Aim for about 1 inch deep and space them 1 to 1 1/2 inches apart.
How thick the warm icing should be
The icing should be smooth and easy to spread, but still thick enough to sit on the warm cake before settling into the holes and cinnamon cracks. Add milk slowly so it does not turn thin and disappear into the crumb.
Why the cake rests after icing
A short rest gives the warm icing time to settle into the shallow holes while the cake gains a little structure. You still get the soft cinnamon-roll effect, but the squares are easier to lift and slice.
How it comes together
From Instagram
Watch the reel
Watch the cinnamon topping spread like flat streusel before the warm icing goes on.
Open the reelSmall things that matter
Tips for the best cake
Use finely ground cornmeal, not coarse cornmeal or polenta.
Puree the bananas instead of leaving them chunky so the cake bakes evenly.
Room-temperature yogurt and milk help the batter come together smoothly.
The cinnamon topping can look rustic. Flat streusel coverage is the goal.
Start checking the cake at 40 minutes, then use visual cues and internal temperature to decide when it is done.
Poke shallow holes while the cake is warm, not deeply through to the bottom, so the icing creates pockets instead of soaking the whole cake.
Add milk to the icing only 1 teaspoon at a time so it stays thick, smooth, and spreadable.
Spread the icing while the cake is warm, not scorching hot, so it settles gently without melting into a thin layer.
Before you slice
Texture and serving notes
Serve warm for a gooier cinnamon roll experience.
Let the cake rest for 15-20 minutes after icing so the topping can settle before slicing.
Chill completely for firmer, cleaner bakery-style squares.
Leftover pieces are especially good gently rewarmed.
Keep it good
Storage
Fridge
Store covered in the refrigerator for up to 4 days.
Fridge
Enjoy warm for a gooey cinnamon roll experience, or chilled for a firmer, bakery-style texture.
Note 3
Leftovers are delicious gently rewarmed.
Recipe FAQ
Questions that come up
Why do you poke holes in cinnamon roll poke cake?
The shallow holes give the cream cheese icing places to settle so the top tastes more like the soft center of a cinnamon roll. Keep the holes about 1 inch deep so the cake stays plush instead of soggy.
Should cinnamon roll poke cake be served warm or chilled?
Both work. Serve it warm for a softer, gooier cinnamon roll texture, or chill it for cleaner bakery-style squares. Leftovers are especially good gently rewarmed.
How thick should cream cheese icing be for warm poke cake?
It should be thick, smooth, and spreadable. Add milk slowly, 1 teaspoon at a time, so the icing can settle into the holes without turning runny or disappearing into the cake.
How do I know when banana cinnamon roll poke cake is done?
The center should no longer jiggle, the cinnamon topping should look lightly caramelized with natural cracks, and the center should reach 200-203°F or test with moist crumbs and no wet batter.