Cinnamon Roll Dump Cake
You can transform a few store-bought ingredients into a delicious, cinnamony dessert.
Cook time:
Serving size: 14
Calories per serving: 564
Ingredients:
Serving size: 14
Calories per serving: 564
2 (12-ounce) tubes cinnamon roll dough
1 (12-ounce) can cream cheese frosting
1/2 cup chopped walnuts, optional
1 (21 1/2-ounce) box Krusteaz cinnamon swirl cake mix
12 tablespoons unsalted butter, sliced into thin slices
Directions:
Preheat the oven to 350°F. Spray the bottom and sides of a 9×13-in. pan with nonstick spray. Open the cinnamon rolls and arrange them in rows in the pan.
Spread the entire can of frosting in an even layer over the rolls. Sprinkle the walnuts (if using) over the frosting.
The cake mix should have two pouches. Sprinkle the larger pouch of cake mix evenly over the frosting. Then, sprinkle the smaller pouch of cinnamon-brown sugar over the top. It’s a dump cake, so don’t mix it!
Slice the butter into pats and arrange them evenly over the top of the cake.
Bake the dump cake for 40 minutes; it should be puffed with browned areas that look like crust and others that look gooey and melty. Let the cake cool for at least 10 minutes, and then use a large spoon or spatula to serve. It tastes best when it’s warm.
NOTES:
It may be tricky to tell if the cake is done. Since the ingredients aren’t mixed, it will have both browned and light-colored areas after baking. I found that 40 minutes was just right. Be careful not to overbake or the cake will be dry.
You can use the icing that came with the cinnamon rolls on the finished cake. Either spread it over the top or add some after you scoop cake onto plates.
Store any leftover dump cake covered in the fridge. You can reheat the whole pan at 300° for about 10 minutes, or microwave individual portions for 45-60 seconds.
Source: tasteofhome.com
Spread the entire can of frosting in an even layer over the rolls. Sprinkle the walnuts (if using) over the frosting.
The cake mix should have two pouches. Sprinkle the larger pouch of cake mix evenly over the frosting. Then, sprinkle the smaller pouch of cinnamon-brown sugar over the top. It’s a dump cake, so don’t mix it!
Slice the butter into pats and arrange them evenly over the top of the cake.
Bake the dump cake for 40 minutes; it should be puffed with browned areas that look like crust and others that look gooey and melty. Let the cake cool for at least 10 minutes, and then use a large spoon or spatula to serve. It tastes best when it’s warm.
NOTES:
It may be tricky to tell if the cake is done. Since the ingredients aren’t mixed, it will have both browned and light-colored areas after baking. I found that 40 minutes was just right. Be careful not to overbake or the cake will be dry.
You can use the icing that came with the cinnamon rolls on the finished cake. Either spread it over the top or add some after you scoop cake onto plates.
Store any leftover dump cake covered in the fridge. You can reheat the whole pan at 300° for about 10 minutes, or microwave individual portions for 45-60 seconds.
Source: tasteofhome.com