Cinnamon Roll Dump Cake

Contributed By: Parker


Nonstick spray
2 tubes (12.4 ounces each) cinnamon rolls
1 can (12 ounces) whipped cream cheese frosting
1/2 cup chopped walnuts (optional)
1 box (21 ounces) cinnamon swirl cake mix
12 tablespoons unsalted butter


Step 1: Arrange rolls in pan
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.)
Step 2: Add frosting and nuts
Spread the entire can of frosting in an even layer over the rolls. Sprinkle the walnuts (if using) over the frosting.
Step 3: Add the cake mix in two layers
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!
Step 4: Top with butter
Slice the butter into pats and arrange them evenly over the top of the cake.
Step 5: Bake and serve
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.

Helpful Hints:

The recipe makes 8 to 10 servings.

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