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Cakes

Cinnamon Roll Dump Cake

Prep Time: 15 mins

Bake Time: 40 mins

Cool Time: 10 mins

Total Time: 1 hrs 5 mins

Servings: 12

Ingredients

  • cooking spray
  • 2 (17.5 ounce) cans deluxe cinnamon rolls (5-count), cut into 1 1/2-inch pieces, icing reserved
  • 1 (16 ounce) container canned cream cheese frosting
  • ½ cup chopped toasted pecans
  • 1 (21.5 ounce) package cinnamon swirl coffee cake mix
  • ¾ cup salted butter

Directions

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

Carrot Cake

Ingredients

Cake:

  • 2 cups white sugar
  • 1 ¼ cups vegetable oil
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • ½ teaspoon salt
  • 3 cups grated carrots
  • 1 cup chopped pecans

Frosting:

  • ½ cup butter, softened
  • 8 ounces cream cheese, softened
  • 4 cups confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan.
  2. Beat sugar, oil, eggs, and 2 teaspoons vanilla together in a large bowl with an electric mixer until well combined. Mix in flour, baking soda, baking powder, cinnamon, and salt. Stir in carrots. Fold in pecans. Pour into the prepared pan.
  3. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 40 minutes. Let cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely.
  4. To make the frosting: Beat butter, cream cheese, confectioners’ sugar, and 1 teaspoon vanilla together in a large bowl with an electric mixer until smooth and creamy. Stir in chopped pecans. Frost the cooled cake.
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