Cinnamon roll cake

I wanted something different to bake and put in H’s lunches this week. I had always done banana bread, but I saw this recipe and decided this was it! I didnt have a cake mix, so I used this recipe, http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_7982,00.html and made my own yellow cake and then added the rest of Angie’s ingredients. Angie from Angie’s Simple Cooking shared this recipe with WC board and it was great! Also, I used a fluted cake pan and Ang used a square pan. Because I used a fluted pan the cinnamon mixture settled towards the bottom of the pan (top of cake). It is still delish, but if you like your mixture near the center of the cake between layers of yellow cake, use a square/rectangle pan…

ENJOY!

     

Ingredients

  • yellow or white cakemix, prepared according to box directions-I made my own as I didnt have a yellow or white mix on hand.
  • 1 tsp meringue powder-I omitted this
  • 1 cup light brown sugar
  • 2-3 teaspoons cinnamon
  • 2 cups confectioner’s sugar
  • few tablespoons warm water (I did not use an exact measurement)-I used milk and a small amount of butter and vanilla extract.

Directions

Prepare cake mix according to box directions and add meringue powder. Pour half of the batter into a cake pan of your choice.  Combine brown sugar and cinnamon and sprinkle half of the mixture over cake batter.  Add remaining batter and cover with remaining sugar and cinnamon.  Swirl with a knife. Bake at 350 degrees for 30-35 minutes. To make the frosting, slowly add warm water to confectioner’s sugar until you get a smooth, thick glaze.  Spread over warm cake.

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