Cinnamon Roll Poke Cake in 35 Minutes

Instructions:

1. Preheat your oven to 350°F (175°C). Grease your 9x13 inch baking pan thoroughly. Note: Use butter or a non stick spray so the cake slides out easily if you decide to transfer it.
2. Combine the white cake mix, 3 eggs, 1 cup water, and 1/3 cup melted butter in a large bowl. Beat with your hand mixer until the batter is smooth and no lumps remain.
3. Pour the batter into the prepared pan and bake for 20-25 minutes. Wait until the top springs back when lightly touched to ensure it's cooked through.
4. While the cake is still warm, use the handle of a wooden spoon to poke holes every 1 inch across the entire surface. Note: Push the spoon about halfway down into the cake.
5. In a small saucepan over low heat, whisk together 1/2 cup melted butter, 1/2 cup brown sugar, 1 tbsp cinnamon, 1/4 cup condensed milk, and 1/4 tsp salt. Stir until the sugar has fully dissolved and the mixture is bubbling slightly.
6. Pour the cinnamon filling evenly over the warm cake. Watch as the liquid seeps deep into the poked holes, saturating the crumb.
7. Allow the cake to cool completely. I highly recommend chilling it in the fridge for 1 hour if you want those clean, professional looking slices.
8. Beat the softened cream cheese and 2 tbsp softened butter together. Mix until the texture is velvety and pale.
9. Gradually add 1 cup powdered sugar, 1 tsp vanilla, and 1 tbsp Greek yogurt. Mix until smooth and fluffy.
10. Spread the frosting evenly over the cooled cake. Use a spatula to create a few swirls for that homemade look.