I selected the Cinnamon Roll Cake with a few changes for my own sanity. Now I am sure I could have managed to have followed the directions and made the cake batter myself, but why? I mean, cake mixes are a dime a dozen (ok, $1.39 at the Food Lion) so why go to that much effort... hell, this one even called for cake flour (cake flour??)! So I purchased a butter pecan cake mix to use in this cake because, well, do I really have to explain butter pecan to anyone? I mean come on.... it's butter, it's pecan, hello thighs for the rest of my life!
So here is MY twist on a pinned recipe-- you can find it under my board Breakfast Made Simple because if this is NOT one of the ultimate fat girl breakfastes, I don't know what is! PS... we had this for breakfast this morning, warmed up and we both agreed it was even better!
Cinnamon Roll Cake
1 box cake mix- either yellow or butter pecan
Cinnamon Filling
1 cup butter softened
1 cup brown sugar
2 Tbs flour
1 Tbs cinnamon
Glaze
1 c powered sugar
5 Tbs milk
1 tsp vanilla/almond
1. Prepare cake as directed. I chose a butter pecan cake because I love pecans and when I make my cinnamon biscuits, I always use pecans. Pour into a well greased 9 x 13 pan....
2. Cream the butter, cinnamon, brown sugar, and flour together. Dollap the mixture onto the cake in clumps - then run a butter knife through to create the marble effect. After completing the first cake, I think I would NOT use all of the cinnamon mixture... maybe 3/4s of it so I need to adjust the recipe for that, but have yet to do this.
3. Bake at 350* for 35-40 minutes until a toothpick comes out clean. Allow to cool for 15 to 20 minutes
4. Pour glaze over warm cake-- not a hot cake-- serve warm and melt into heaven...
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