Caramel Sticky Bun Dump Cake
Oh, darling, if you’re anything like me, mornings can be rough—especially when that sweet tooth starts demanding attention before you’ve even had your coffee.
Enter the Caramel Sticky Bun Dump Cake, a gloriously gooey concoction that’s basically breakfast dessert in a pan. I mean, why wait until after dinner to indulge when you can start your day with all the sticky, caramel-y goodness of a cinnamon roll, but without the hassle of rolling dough?
This little gem is what happens when you take the best part of a sticky bun and turn it into a cake you can whip up faster than you can say, “Who needs a diet anyway?”
So go ahead, grab that fork, and prepare to fall in love—because breakfast just got a whole lot sweeter, and trust me, no one will judge if you sneak a second slice.
Caramel Sticky Bun Dump Cake
Equipment
- 1 9" x 13" baking dish or pan
Ingredients
- 2 8-ounce cans refrigerated cinnamon rolls with icing
- 1 cup chopped pecans
- 1 cup brown sugar packed
- 1/2 cup unsalted butter melted
- 1 3.40-ounce package instant vanilla pudding mix dry
- 1/2 cup caramel sauce
- 1 15.25-ounce box yelllow cake mix
- 1/2 cup whole milk
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish. This is where the magic will happen—so treat it well!
- Pop open those cans of cinnamon rolls like you’re starting your morning with a surprise. Set the icing aside (we’ll get to that later), and cut each cinnamon roll into quarters. Scatter the cinnamon roll pieces evenly across the bottom of the prepared baking dish.
- Sprinkle the chopped pecans over the cinnamon roll pieces. The pecans are like little gems hidden in a treasure chest of carbs.
- In a separate bowl, combine the brown sugar, instant vanilla pudding mix, cinnamon, and salt. Pour this mixture evenly over the cinnamon rolls and pecans. This step feels a bit like sprinkling fairy dust—except, you know, way more delicious.
- Drizzle the melted butter over the sugary goodness. Then, pour the whole box of cake mix evenly over the top. Do NOT stir! Remember, this is a dump cake, not a stir cake.
- Pour the milk over the cake mix to moisten it just a bit. Then drizzle the caramel sauce on top like you’re painting a masterpiece with sugar.
- Bake in the preheated oven for 35-45 minutes or until the top is golden and bubbly, and your kitchen smells like you’ve been baking for hours (even though you totally haven’t).
- Once out of the oven, let the cake cool for about 10 minutes. Then, drizzle the reserved icing from the cinnamon rolls over the top. This is the pièce de résistance—the crowning glory on your masterpiece of sugary indulgence.
Notes
Nutrition
Diva's Elegant Enhancements
Chocolate Caramel Twist:
Substitute the yellow cake mix with chocolate cake mix, and replace the vanilla pudding with chocolate pudding for a rich, decadent twist.
Apple Cinnamon Delight:
Add a can of apple pie filling on top of the cinnamon roll pieces before adding the dry ingredients. The apples add a tart contrast to the sweetness, making it taste like a caramel apple meets sticky bun.
Bourbon-Infused:
Mix 2 tablespoons of bourbon into the caramel sauce before drizzling it over the cake. It’s a grown-up twist that brings a warm, rich flavor to the cake—perfect for a special occasion.
Presentation Suggestions:
Serve this Caramel Sticky Bun Dump Cake warm, topped with a scoop of vanilla ice cream that’s melting into all the sticky, gooey layers. For a fancy touch, sprinkle some extra chopped pecans on top and drizzle a bit more caramel sauce over everything.
If you really want to impress, serve it on a cake stand with a few cinnamon sticks and caramel candies scattered around for that “I totally didn’t just dump this together” vibe.
Ready to dive into this sticky, caramel-y bliss?
Grab your apron (or not, we’re all friends here) and let’s turn your kitchen into a breakfast haven!
Don’t forget to share the love—because this cake is too good to keep to yourself.
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