Description

A moist, spiced yellow cake topped with a tangy cream cheese glaze that tastes like a bakery treat but takes half the effort. This quick and easy recipe requires no kneading or rising time.

Ingredients

Scale

1 box (15.25 oz) yellow cake mix
1/3 cup vegetable oil
1/3 cup water
2 large eggs, beaten
1 tablespoon ground cinnamon
1 cup packed brown sugar
4 tablespoons unsalted butter, melted
8 ounces cream cheese, softened
1 cup powdered sugar
2–3 tablespoons milk
1 teaspoon vanilla extract
1 teaspoon lemon zest

Instructions

Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan.
In a large bowl, combine cake mix, vegetable oil, water, and eggs. Beat on medium speed for 2 minutes until smooth.
In a small bowl, mix melted butter, brown sugar, and cinnamon until it resembles wet sand.
Pour half of the cake batter into the prepared pan and spread evenly. Spoon the cinnamon mixture over the batter and gently swirl with a knife. Pour remaining batter on top and spread.
Bake for 35-40 minutes until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes.
While the cake cools, whisk together cream cheese, powdered sugar, vanilla, and lemon zest. Add milk one tablespoon at a time until drizzle-able.
Drizzle glaze over the slightly cooled cake and swirl gently. Slice into squares and serve warm.

Notes

Ensure ingredients are at room temperature for best emulsification. Do not over-mix the swirl to maintain distinct ribbons. Let the cake cool for at least 10 minutes before glazing to prevent the glaze from melting. Store leftovers in an airtight container at room temperature for up to two days or refrigerate for up to five days.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 35
Sodium: 300
Fat: 15
Saturated Fat: 8
Carbohydrates: 50
Fiber: 1
Protein: 4

Keywords: cinnamon roll cake, easy breakfast, cream cheese glaze, quick dessert, weekend brunch, comfort food