I just love easy, semi-homemade recipes. Last week, just before the Easter holiday, stores throughout my neighborhood had great deals on baking staples like sugar, flour, eggs, and cake mix. I took advantage of many of the sales buying lots of sugar for our bees and lots of cake mix for easy recipes like the one listed below. This is always one of the first items to go when set along side other items on the breakfast buffet. This cake also travels well so taking it to Easter brunch or a summer holiday party is great. Just slice the cooled cake into 1 ½” squares and serve it right out of an attractive baking dish.
Cinnamon Roll Cake
1 box yellow cake mix
3/4 cup vegetable oil
1 teaspoon vanilla
1 cup sour cream
1 cup brown sugar
1 tablespoon ground cinnamon
2 cups powdered sugar
2 1/2 tablespoons milk
1 teaspoon vanilla extract
Preheat the oven to 350 degrees. Coat a 9×13 Baking pan with nonstick spray and set aside.
In a large bowl, combine cake mix, eggs, oil, vanilla and sour cream. Mix on low for 30 seconds and then raise the speed to medium and mix for 2 minutes, scraping the sides of the bowl as necessary.
Spread the cake batter evenly into your prepared pan. In a medium bowl whisk together the brown sugar and cinnamon. Sprinkle this evenly on top of your cake.
Using a butter knife gently swirl the cinnamon sugar throughout the cake batter. (Ribbons of sugar and spice.).
Bake for 35-40 minutes or until a toothpick entered into the center of the cake comes out clean. Cool cake for 15-20 minutes.
In a medium bowl whisk together the powdered sugar and milk. Pour this over the slightly cooled cake.