Description
Gooey, buttery, and spiced with cinnamon, this Cinnamon Roll Dump Cake takes just 5 minutes of prep for a cozy breakfast or dessert.
Ingredients
2 (12.4-oz) cans cinnamon rolls, frosting reserved
1 (12-oz) container whipped cream cheese
1 cup chopped pecans
1 (21-oz) box cinnamon swirl cake mix
¾ cup unsalted butter, thinly sliced
Instructions
1. Preheat oven to 350°F. Spray a 9×13-inch baking dish with cooking spray.
2. Cut cinnamon rolls into 4 pieces each. Spread evenly in the pan.
3. Drop spoonfuls of whipped cream cheese over the rolls. Sprinkle pecans evenly.
4. Sprinkle dry cake mix evenly over the top, then the cinnamon swirl packet.
5. Arrange butter slices evenly over the surface, covering as much as possible.
6. Bake for 40–45 minutes until golden brown.
7. Warm reserved frosting in microwave and drizzle over baked cake before serving.
Notes
Do not stir the layers before baking.
Use dry cake mix only.
Omit pecans or replace with chocolate chips if desired.
Add chopped apples for extra flavor.
For dry spots after baking, drizzle melted butter and bake 5 minutes longer.
Store covered in refrigerator up to 5 days.
Reheat in microwave or freeze after baking for up to 2 months.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 31g
- Sodium: 540mg
- Fat: 27g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg