Try this Cinnamon Roll Dump Cake recipe, or contribute your own.
Suggest a better description1. 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. (There are 16 rolls, so one row will have an extra.)
2. Spread the entire can of frosting in an even layer over the rolls.
3. 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!
4. Slice the butter into pats and arrange them evenly over the top of the cake.
5. 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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (113g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 810 | ||
Calories from Fat: 810 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 91.7g | 122 % | |
Saturated Fat 58g | 290 % | |
Monounsaturated Fat 23.8g | ||
Polyunsanturated Fat 3.4g | ||
Cholesterol 243mg | 75 % | |
Sodium 650.9mg | 22 % | |
Potassium 27.1mg | 1 % | |
Total Carbohydrate 0.1g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.1g | ||
Protein 1g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 810
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