CinnaRoll Cake



I used this for a meatball sub cake which you can find on my blog, This is base from a recipe called WASC (white almond sour cream cake). You use box mix as a base, add 2 cups of flour and 2 cups of sugar, pudding mix,and sour cream. the oil can be left out and you will get the same results. For smaller batch use half recipe. Or be creative and use any box mix,pudding flavor,with ice cream, or coffee creamers.


Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!

serves: 25-35


2 Golden Butter Recipe cake mixes

2 cups flour

2 cup granulated sugar

2 pkg vanilla pudding mix

1 1/2 tsp salt

2 1/3 cups water

2 c sour cream

8 whole egg eggs

1/4 cup oil

4 tsp vanilla

2tbsp cinnamon

Swirl the batter with:

4 T butter, melted

2/3 c brown sugar

5 t cinnamon

Nutrition Facts
CinnaRoll Cake

Servings Per Recipe: 25

Amount per Serving

Calories: 390

  • Total Fat: 13.8 g
  •     Saturated Fat: 5.3 g
  •     Trans Fat: 0.1 g
  • Cholesterol: 74 mg
  • Sodium: 460 mg
  • Total Carbs: 62.3 g
  •     Dietary Fiber: 1.5 g
  •     Sugars: 43.4 g
  • Protein: 5 g

how is this calculated?

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1.  Heat oven on 325. Combine all dry ingredients, sift.

2.  Combine all wet ingredients, start to mix and add dry ingredients slowly until well mixed, about 2 minutes.Pour batter into pans. Set aside. Melt butter, add brown sugar and cinnamon. mix well. Using a tablespoon add mixture to batter and swirl. Bake on middle rack for 45 minutes to 1 hour. Cake is done when toothpick is clean.


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