Cinnamon Roll Cake
  • 1 box yellow cake mix
  • ⅔ cup vegetable oil or applesauce or mixture of both
  • 4 eggs
  • 1 cup sour cream or Greek yogurt
  • 1 cup brown sugar
  • 2 tsp. ground cinnamon
  • 1 cup powdered sugar
  • 1 tsp. vanilla
  • 1 Tb. milk
  1. Preheat oven to 350 degrees or 325 degrees for pyrex/glass, nonstick or dark pan. 325 degrees for the Cinnamon Roll pan I used.
  2. Grease and flour a 9x13" pan or 10 cup bundt pan or cinnamon roll cake pan.
  3. In a great big mixing bowl, mix the cake mix, oil or applesauce, eggs and sour cream (or yogurt) for 30 seconds on low. Mix for 2 minutes on medium high.
  4. Pour only HALF the batter into the pan.
  5. In a small bowl, mix the brown sugar and cinnamon together. Sprinkle all over the pan.
  6. Dollop the remaining cake batter onto the brown sugar. Spread and even out the batter to cover up the brown sugar mixture..
  7. Take a butter knife and make gently long strokes through the batter and swirl it in big swirls.
  8. Pop the cake into the oven for 44-48 minutes in a 9x13" pan. Check the bundt pan after 35 minutes. Check the cinnamon roll pan after 39 minutes.
  9. When removing from the oven, if using a shaped pan like the bundt or cinnamon roll, let the cake sit for 15 minutes to cool. Then, invert onto a cooling rack to finish cooling.
  10. While the cake bakes, mix the powdered sugar and vanilla in a small bowl. Add milk until the icing because the consistency you like.
  11. You can drizzle the icing on while the cake is warm, or wait for it to cool.
  12. Cool the cake about 1 hour before serving.
Recipe by Whisk Together at