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Brown Sugar Cinnamon Pop-Tart Cake

by Jessie Daye

First published: April 1, 2012 | Updated: June 10, 2026
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Sometimes I stay up late at night thinking about crazy recipe ideas. I write them down and then google them in the morning to see if anyone has already done it. Well, well, well, I think I finally landed one that no one has tried – or at least photographed and blogged about anyway. Who says you can’t bake a Pop-Tart? I wrote this baby down two weeks ago and I was just waiting to bake it, photograph it, and eat it! Here is my Brown Sugar Cinnamon Pop-Tart Cake. If you like coffee cake, you will (should) really enjoy this. And if you don’t like my totally awesome Brown Sugar Cinnamon Pop-Tart Cake I really don’t care. I loved it and so did five of my friends today when we downed the entire thing. Scroll down for the official recipe.  

Brown Sugar Cinnamon Pop-Tart Cake

(This makes 2 loaves)

Ingredients
1 cup butter
1 1/2 cups white sugar
8 egg yolks
3/4 cup milk
1 1/2 teaspoons vanilla extract
2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
12 Brown Sugar Cinnamon Pop-Tarts
1 14oz can of sweetened condensed milk

Brown Sugar Cinnamon Pop-Tart Cake

Author: Jessie Daye
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Cook 45 minutes
Total 45 minutes
A creative coffee cake with brown sugar cinnamon Pop-Tarts baked into layers and soaked with sweetened condensed milk.
Servings 2 loaves

Ingredients

  • 1 cup butter
  • 1.5 cups white sugar
  • 8 egg yolks
  • 0.75 cup milk
  • 1.5 teaspoons vanilla extract
  • 2 cups cake flour
  • 2 teaspoons baking powder
  • 0.5 teaspoon salt
  • 12 Brown Sugar Cinnamon Pop-Tarts
  • 1 14oz can sweetened condensed milk

Method

  1. Preheat your oven to 325 degrees and butter 2 loaf pans.
  2. Sift together the flour, baking powder and salt. Set aside.
  3. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg yolks one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated.
  4. Pour a thin layer of batter into prepared loaf pans. Place 2 Pop-Tarts in the batter (like shown in the picture above). Pop-Tarts should overlap in the middle. Pour another layer of batter over these Pop-Tarts so you cannot see them at all. Place two more Pop-Tarts on the batter. Pour another layer of batter over this second layer and place two more Pop-Tarts in the batter, making your third and final layer. Top off with more batter until your loaf pan is about 3/4 full. You should have three Pop-Tarts on each side, making a total of 6 in the loaf.
  5. Bake each loaf for 35 minutes in the 325 degree preheated oven, then cover with foil and bake another 10-15 minutes or until cake springs back to the touch.
  6. Remove from oven and poke holes all over the top with a toothpick. Poke about 28 holes, going all the way down with the toothpick. Pour 1/4 of your can of sweetened condensed milk over the top. You will use 1/2 for this loaf and the other 1/2 for the other loaf. Let everything sink in before flipping the cake onto a cake stand.
  7. Once the cake has cooled enough, flip your cake onto a serving platter so the sweetened condensed milk side is face-down to your platter. Use the rest of the sweetened condensed milk to stripe the tops of your loaves. If you are only serving one loaf just stripe that one because the milk will absorb into the cake and while it tastes good it doesn't look as pretty after an hour of sitting out.
  8. Serve warm with ice cream. Enjoy!

Notes

The yellow cake portion of the recipe is adapted from Dave's Yellow Cake Recipe. This cake is best served warm with ice cream.

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Hi, I'm Jessie. 

I’m a Los Angeles mama, home renovator, and lifelong creative, sharing the things that make everyday life a little more beautiful. I believe food is one of the best ways to bring people together, which is why I love cooking: it turns an ordinary Tuesday into something worth remembering. From recipes I make on repeat to DIY projects, home design, and a little bit of real life in between — welcome to my corner of the internet. I’m so glad you’re here.

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