Cinnamon Roll Dump Cake

Store-bought cinnamon rolls, cream cheese frosting and cinnamon swirl cake mix come together to make this easy dessert all in one 9- by 13-inch pan.

• Preparation Time: 15 mins
• Total Time: 15 mins
• Calories: 799 Calories

Ingredients

• cooking spray
• 0.75 cup salted butter
• 0.5 cup chopped toasted pecans
• 1 (16 ounce) container canned cream cheese frosting
• 1 (21.5 ounce) package cinnamon swirl coffee cake mix
• 2 (17.5 ounce) cans deluxe cinnamon rolls (5-count), cut into 1 1/2-inch pieces,

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Spray a 9- by 13-inch baking pan with cooking spray and line the bottom and sides with parchment paper.

Step 2

Arrange chopped cinnamon rolls in an even layer in the prepared baking dish.

Step 3

Remove and discard foil lining from frosting; microwave frosting on HIGH until slightly warm, 5 to 15 seconds. Stir to loosen and spread evenly over the cinnamon roll layer. Sprinkle evenly with pecans.

Step 4

Sprinkle cake mix evenly over the cinnamon roll mixture, and arrange butter slices evenly on top of the cake mix. Sprinkle the cinnamon streusel portion of cake mix evenly over the butter.

Step 5

Bake until puffed, golden, and a toothpick inserted into the center comes out clean, 40 to 45 minutes. Remove from oven and let cool 10 minutes. Drizzle with the reserved icing from the cinnamon roll cans, if desired, and serve warm.