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Title: Cinnamon Roll Dump Cake
Categories: Breads, Cheese, Nuts, Cakes
Yield: 9 servings

Nonstick spray
24 3/4 oz (2 tubes) cinnamon rolls
12 oz Can whipped cream cheese
- frosting
1/2 c Chopped walnuts
21 oz Box cinnamon swirl cake mix
12 tb Unsalted butter

Set the oven @ 350ºF/175ºC.

Spray the bottom and sides of a 9" X 13" pan with
nonstick spray. Open the cinnamon rolls and arrange them
in rows in the pan. (There are 16 rolls, so one row will
have an extra.)

Spread the entire can of frosting in an even layer over
the rolls. Sprinkle the walnuts (if using) over the
frosting.

The cake mix should have two pouches. Sprinkle the
larger pouch of cake mix evenly over the frosting. Then,
sprinkle the smaller pouch of cinnamon-brown sugar over
the top. It’s a dump cake, so don’t mix it!

Slice the butter into pats and arrange them evenly over
the top of the cake.

Bake the dump cake for 40 minutes; it should be puffed
with browned areas that look like crust and others that
look gooey and melty. Let the cake cool for at least 10
minutes, and then use a large spoon or spatula to serve.

It tastes best when it's warm.

Nancy Mock, Horse Apple, Vermont

Makes: 8 - 10 servings

RECIPE FROM: https://www.tasteofhome.com

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