This is a recipe that I have been making since college. The original name for it is a graham streusel cake, but I feel that cinnamon roll cake is a little more appropriate since that is what it tastes like! The recipe actually comes from a compilation cook book that my sister’s office at the time put together. She gave it to me as a Christmas gift and I still use it frequently. It reminds me of a church cookbook; they always have such fabulous recipes!
This is one of Derek’s favorite cakes, and for good reason. Since it starts with a box of cake mix it is very easy and convenient. I absolutely love, love, love the graham cracker streusel that serves as the filling and part of the topping for this cake. Recently I have been making my own frosting to drizzle on top, but when I first started making it I would simplify things and use a can of store bought cream cheese or vanilla frosting (if you choose to do this just microwave it for 20-30 seconds and drizzle on top of the cake). It is delicious served right out of the oven, but still tastes great the next day as well. Enjoy!
Cinnamon Roll Cake
1 box yellow cake mix
Ingredients listed on back of box
2 cups graham cracker crumbs
¾ cup brown sugar
1 ¼ tsp cinnamon
¾ cup butter, melted
4 Tbsp melted butter
1 tsp vanilla
1 ½ cups powdered sugar
1 or 2 Tbsp milk or water as needed to thin
Preheat oven to 350 degrees. Make cake mix according to directions on box. Pour half of the cake batter into a greased 9 x 13 inch pan.
In a separate bowl combine graham cracker crumbs, brown sugar, cinnamon and melted butter. Sprinkle half of the streusel mixture on top of cake mix in pan. Pour the remaining cake batter into pan, and top with remaining streusel. Bake approximately 25-30 minutes, or until toothpick inserted into center comes out clean.
While cake is baking, combine all ingredients for the glaze. You can add milk or water as needed until it has reached the consistency you’d like. Drizzle over warm cake.