The first time I made this recipe for Cinnamon Roll Cake, it was a few weeks ago for a school function. I brought in about three-quarters of the batch and came home with an empty dish and several requests for the recipe. The last few pieces got gobbled up by a neighbor and the babysitter. And then I realized I had forgotten to take a picture. Oops. It was too good not to share with you guys, but I hate sharing a food item and not having a picture to go along with it. What’s a girl to do?
Make it again, of course. That plan worked out especially well since the neighbor was already looking for more (those pregnancy cravings are kicking into high gear with her nearing the end of her last trimester). This batch disappeared nearly as quickly as the first, but I managed to snag two pieces to snap a quick pic.
I may have some very particular likes and dislikes when it comes to food, even some quirks if you will, but I am no food snob and am not above using a cake mix here and there. And it’s a good thing, because since the base of this recipe is a cake mix, I would have totally missed out otherwise. Although it’s called a Cinnamon Roll Cake, I don’t think it really tastes like a cinnamon roll. It does, however, taste like a cake with cinnamon flavoring and sweet icing. A crazy moist cake. So much so that you really need to eat it in the first day or two (as if that’s a problem!), because the longer it sits, the moister (read: wetter) it gets. While not necessarily a bad thing, it is, however, a messy thing. Enjoy!
Yellow Cake Mix
¾ cup oil
1 cup sour cream
Mix by hand and pour in 13 x 9 greased baking pan.
1 cup brown sugar
1 tbsp cinnamon
Mix and pour over cake batter. Swirl into batter with knife.
Bake @ 325 for 40 minutes. Let cake cool 10 – 15 minutes before icing.
2 cups powdered sugar
4 tbsp milk
Pour over warm cake.