Ingredients
Here’s everything required to make this dessert from start to finish.
Base and topping:
- 2 cans (12.4 oz each) refrigerated cinnamon rolls with icing (reserve the icing packets)
- 1 can (21 oz) apple pie filling, chopped (optional but delicious)
- 1 box (15.25 oz) yellow cake mix
- 3/4 cup unsalted butter, melted
Flavorings and mix-ins:
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg (optional)
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans or walnuts (optional)
Instructions
This recipe comes together quickly, but following these steps closely will help you achieve the best possible texture and flavor.
Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish. Greasing the dish thoroughly helps prevent the gooey cinnamon roll pieces from sticking as they bake and expand.
Open both cans of refrigerated cinnamon rolls, setting the icing packets aside for later. Cut each cinnamon roll into quarters, then spread the pieces evenly across the bottom of the prepared baking dish. Try to distribute them in a single, even layer so every bite of the finished dessert includes some cinnamon roll.
If using, spoon the chopped apple pie filling evenly over the cinnamon roll pieces. Distributing it across the entire dish, rather than concentrating it in the center, ensures every serving gets a bit of that warm, spiced apple flavor.
Sprinkle the dry yellow cake mix evenly over the top of the cinnamon rolls and apple pie filling. This is an important step to get right: do not stir or mix it in. The cake mix needs to stay in a loose, even layer on top so it can bake into that signature golden, slightly crisp dump cake topping.
In a small bowl, mix the melted butter with the vanilla extract. Drizzle this mixture evenly over the entire surface of the cake mix, trying to cover as much of the dry cake mix as possible. Any spots left completely dry may not bake evenly, so take your time with this step.
Sprinkle the ground cinnamon, nutmeg (if using), and chopped pecans or walnuts (if using) evenly over the top of the dish.
Place the dish in the preheated oven and bake for 40 to 45 minutes, or until the top is golden brown and the center is set. You’re looking for a top layer that has turned a deep golden color, with the cinnamon roll pieces below bubbling slightly at the edges.
Remove the dish from the oven and let it cool for about 10 minutes. This resting time allows the layers to set slightly, making the dessert easier to serve while still warm and gooey.
While the cake is cooling, warm the reserved icing packets for a few seconds, either in the microwave or by running them briefly under warm water, until the icing becomes pourable. Drizzle the warmed icing generously over the top of the dump cake.
Serve the Cinnamon Roll Dump Cake warm, either on its own or topped with a scoop of vanilla ice cream for an extra indulgent finish.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
Nutrition
- Serving Size: 10
- Calories: Approximately 460 per serving