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Raspberry Cinnamon Roll Poke Cake

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Raspberry Cinnamon Roll Poke Cake
  • Prep 10 min
  • Total 50 min
  • Servings 9
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May 31, 2018

Ingredients

  • 1 can (5 count) Pillsbury™ Grands!™ refrigerated cinnamon rolls with icing
  • 2 tablespoons raspberry liqueur
  • 1/4 cup raspberry jam
  • 2 tablespoons butter

Steps

  • 1
    Heat oven to 350°F. Spray 8-inch square (2-quart) baking dish with cooking spray.
  • 2
    Unroll dough (do not separate into rolls) into dish. Fold in half horizontally. Press into dish.
  • 3
    Bake 25 to 27 minutes or until browned, firm and completely baked in centre. Let stand 5 minutes. Poke all over with handle of fork, skewer or single chopstick.
  • 4
    Place liqueur in small bowl. In 1-quart saucepan, melt jam and butter over medium heat. Remove pan from heat; carefully add liqueur. Return to heat; cook 30 to 90 seconds, stirring constantly, until thickened. Pour over cake; let stand 5 minutes. Transfer cinnamon roll icing to 1-quart resealable food-storage plastic bag; cut off tiny piece of one corner, and pipe icing decoratively on top of cake.

Expert Tips

  • Tip 1
    For ease of handling, carefully open can of cinnamon rolls without unrolling dough, then unroll in baking dish.
  • Tip 2
    Want to dress up this beauty even more? Top with fresh raspberries!

Nutrition Information

250 Calories, 12g Total Fat, 2g Protein, 33g Total Carbs

Nutrition Facts

Serving Size: 9
Calories
250
Total Fat
12g
Saturated Fat
6g
Trans Fat
1g
Cholesterol
5mg
Sodium
320mg
Total Carbs
33g
Dietary Fiber
0g
Protein
2g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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