Cinnamon Roll Pound Cake is a moist and dense cake with swirls of cinnamon sugar and finished with a classic homemade cream cheese frosting.A Simple Dessert RecipeI cant get over how good this Cinnamon Roll Pound Cake is! Were jazzing up a boxed cake mix (to make it taste more like a pound cake and less like a light and fluffy cake) and swirling in some delicious cinnamon brown sugar and topping it off with that classic cinnamon roll cream cheese frosting. Its a classic flavor that everyone knows and loves!Frequently Asked Questions:How do I prevent my bundt cake from sticking to the pan? While this isnt a common problem for me, I have found that using Bakers Joy or Pam for Baking (paid affiliate link) and spraying liberally helps when I may have this issue with other pans.I have never buttered and floured a pan. It is time consuming and isnt always consistent. Spraying very well with a cooking spray with flour in it works for me everytime and has done for over 30 years. Do I have to use the frosting? If you dont want the frosting, you can just dust with powdered sugar, but, this is supposed to mimic a cinnamon roll, hence the frosting. You can make it with a plain buttercream frosting and just leave out the cream cheese. If doing this, you might have to adjust the powdered sugar/milk ratio. What do I use to swirl the batter? Use a knife or skewer to swirl the filling into the batter. Why is my frosting chunky? Make sure your cream cheese is properly softened before making the frosting or youll end up with little chunks of cream cheese left in the frosting. How to store leftover Cinnamon Roll Pound Cake? This cake can be kept covered in the refrigerator for 3-4 days. Ingredients Needed: (See Recipe Card Below For The Full Recipe)yellow cake mix Its worth noting that different brands make different sizes of cake mix these days. I tend to stick with Duncan Hines or Pillsbury these days as theyre still offering 15.25 ounces of cake mix (as of writing this), while others like Betty Crocker have decreased down to 13.25 ounces. French Vanilla Cake mix would be another great option. As always, using Homemade Yellow Cake Mix is also a good alternative.all-purpose flour were adding extra flour to thicken this cake up a bit since boxed cake mixes have gotten smaller over the years and they dont fill out a bundt pan like they used to and I want this to have more denseness like a pound cake.instant vanilla pudding youre just using the dry pudding mix in the box. You arent adding anything to it to make the actual pudding. granulated white sugarunsalted butter you can use salted butter if that is all you have but the cake and buttermilk already will add saltiness to this so I will leave that up to your best judgement on whether you think that will work for you and your tastes.buttermilk this is really going to add so much moistness to this cake. Dont skip it!sour cream just know that you dont taste this as an ingredient in the recipe. We only add it for moistness. You wont even know its in there. eggs room temperature as they tend to mix easier that wayvanilla bean paste or you can just use vanilla extract if you dont have paste.dark brown sugar you can use light brown sugar if that is all you have. ground cinnamoncream cheese softened to room temperature. I have Tips to Soften Cream Cheese Fast if you didnt let it soften early enough. powdered sugarheavy whipping cream for the best flavor and texture, use heavy whipping cream or half and half. How To Make Cinnamon Roll Pound CakePreheat the oven to 350F degrees. Prepare a 10-cup bundt pan by spraying it with non-stick cooking spray really well, getting into all the nooks and crannies (I prefer the kind that has flour in it). Set aside. Add the cake mix, instant pudding mix, flour, sugar, 1 cup melted butter, buttermilk, sour cream, eggs and vanilla bean paste to a large bowl and whisk until thoroughly combined and smooth. Set aside. Add the brown sugar, cinnamon and the remaining cup of melted butter to a medium bowl. Stir until combined.Add approximately half of the cake batter to the bundt pan. Add approximately half of the cinnamon filling and use a knife to gently swirl the filling into the batter.Add the remaining batter over the top, followed by the remaining cinnamon filling. Gently swirl the filling into the batter again.Bake on the middle rack for approximately one hour or until a toothpick inserted into the cake comes out with just a few moist crumbs. Remove the cake from the oven and allow it to cool for 15-20 minutes before flipping it onto a cake plate. Then allow it to cool completely before frosting.To create the cream cheese frosting, add the softened cream cheese, vanilla bean paste and powdered sugar to a mixing bowl. Mix on low/medium until combined.Add the heavy cream and mix again until combined and smooth. Drizzle the frosting over the cake. Slice and serve!Craving More Recipes?Southern Pecan Pound CakeSouthern Pound CakeSock It To Me CakeKentucky Butter CakeChocolate Pudding Bundt Cake PrintCinnamon Roll Pound CakeA dense and moist yellow cake with swirls of cinnamon and sugar topped with a thick cream cheese frosting.Course DessertCuisine AmericanPrep Time 20 minutes minutesCook Time 1 hour hourTotal Time 1 hour hour 20 minutes minutesServings 10Calories 914kcalAuthor Brandie SkibinskiIngredientsIngredients for the cake:15.25 ounce box yellow cake mix1 cup all-purpose flour3.4 ounce box instant vanilla pudding1 cup granulated white sugar1 cups (3 sticks) unsalted butter, melted (yes, that is the correct amount, divided use)1 cup buttermilk cup sour cream4 large eggs, room temperature1 Tablespoon vanilla bean paste1 cup dark brown sugar, packed (can use light brown sugar)2 Tablespoons ground cinnamonIngredients for the frosting:8 ounce block cream cheese, softened to room temperature (see notes below)1 teaspoon vanilla bean paste (or vanilla extract)2 cups powdered sugar cup heavy whipping creamInstructionsPreheat the oven to 350F degrees.Prepare a 10-cup bundt pan by spraying it with non-stick cooking spray really well, getting into all the nooks and crannies (I prefer the kind that has flour in it). Set aside.Add the 15.25 ounce box yellow cake mix, 1 cup all-purpose flour, 3.4 ounce box instant vanilla pudding, 1 cup granulated white sugar, 1 cup melted butter, 1 cup buttermilk, cup sour cream, 4 large eggs, room temperature and 1 Tablespoon vanilla bean paste to a large bowl and whisk until thoroughly combined and smooth. Set aside. Add the 1 cup dark brown sugar, packed, 2 Tablespoons ground cinnamon and the remaining cup of melted butter to a medium bowl. Stir until combined. Add approximately half of the cake batter to the bundt pan. Add approximately half of the cinnamon filling and use a knife to gently swirl the filling into the batter. Add the remaining batter over the top, followed by the remaining cinnamon filling. Gently swirl the filling into the batter again.Bake on the middle rack for approximately one hour or until a toothpick inserted into the cake comes out with just a few moist crumbs.NOTE: Oven times can vary. Please go by cake doneness, not just by time.Remove the cake from the oven and allow it to cool for 15-20 minutes before flipping it onto a cake plate. Then allow it to cool completely before frosting.To create the cream cheese frosting, add the 8 ounce block cream cheese, softened to room temperature, 1 teaspoon vanilla bean paste and 2 cups powdered sugar to a mixing bowl. Mix on low/medium until combined.Add the cup heavy whipping cream and mix again until combined and smooth.NOTE: If you would like the frosting thinner, add more heavy cream. If you want it thicker, add more powdered sugar.Drizzle the frosting over the cake. Slice and serve! NotesPlease refer to my FAQs (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.If your cream cheese is not fully softened to room temperature, it will be lumpy.NutritionCalories: 914kcal | Carbohydrates: 125g | Protein: 8g | Fat: 44g | Sodium: 514mg | Fiber: 2g | Sugar: 95g