Best Cinnamon Picnic Cake Recipes

PICNIC CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 pan. Place marshmallows in a single, even layer in the bottom of the pan.
• Sift together flour, salt, baking soda, and baking powder. Set aside.
• In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. By hand, stir in the flour mixture alternately with the buttermilk, mixing just until incorporated. Fold in nuts and bananas.
• Pour batter over marshmallows, making sure that marshmallows are covered, and that the batter reaches all sides of the pan.
• Bake on center rack of oven for 45 minutes. Marshmallows will rise to top and make a topping. The cake may look slightly underbaked because of the marshmallow topping. Allow the cake to cool before serving.

CINNABON® CINNAMON ROLL CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Mix 3 cups flour, milk, white sugar, eggs, baking powder, 2 teaspoons vanilla extract, and salt together in a large bowl until well-combined. Stir in 1/4 cup melted butter. Pour batter into the prepared baking pan.
• Beat 1 cup softened butter, brown sugar, 2 tablespoons flour, and cinnamon together in a large bowl until smooth. Drop by spoonfuls over the batter in the baking pan. Swirl the top layer into the bottom layer with a knife to create a marble effect.
• Bake in the preheated oven until a toothpick inserted into the center comes out nearly clean, 25 to 30 minutes.
• Mix confectioners' sugar, milk, and 1 teaspoon vanilla extract in a large bowl until smooth. Drizzle over warm cake.

CINNAMON PICNIC CAKE

Steps:

• Preheat oven to 180°C (350°F).
• Mix 1/4 cup sugar with the nuts and cinnamon and set aside.
• Cream the butter with the remaining sugar until light and fluffy.
• Add the eggs, vanilla and lemon juice. Beat well.
• Sift the flour, baking powder, baking soda and salt in a bowl.
• Add 1/4 of the flour mix and 1/4 of the sour cream to the butter mix, beating lightly. Continue adding in 1/4's until all ingredients are combined.
• Grease a 23cm square cake tin and line with paper. Pour batter into pan, sprinkle with the reserved cinnamon mixture.
• Bake for 35-40 minutes or until a skewer inserted in the centre comes out clean.
• Let sit in pan for 10-15 minutes before turning out onto a cooling rack.

CINNAMON AND VANILLA CAKE

Steps:

• preheat oven to 180°
• grease and line tin
• cream sugar and butter until smooth
• beat in the eggs
• add in the vanilla paste
• sift in the flour and cinnamon
• add in the milk
• pour into tin and smooth out until even
• bake for 20-25mins
• leave to cool for 5mins before removing from the tin
• place on wire rack until cool
• cut, serve and enjoy!

CINNAMON SUPPER CAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9-inch round cake pan.
• Sift together the flour, baking powder, and salt; set aside.
• In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the egg, then stir in the vanilla and milk. Beat in the flour mixture, just until incorporated. Pour batter into prepared pan.
• Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. While cake is still warm, spread with butter, and sift confectioners' sugar and cinnamon over the top.

CINNAMON APPLE CAKE

Steps:

• In a large bowl, beat sugar, oil, eggs and vanilla until well blended. In another bowl, whisk flour, cinnamon, baking soda and salt; gradually beat into sugar mixture (batter will be thick). Fold in apples. Spread into a greased and floured 13-in. x 9-in. baking pan. , For topping, beat the butter, sugar and cinnamon in a small bowl. Stir in coconut and walnuts; mix well. Sprinkle over the batter. Bake at 350° for 35-40 minutes or until a toothpick inserted in center comes out clean.

MOIST, TENDER SPICE CAKE

Steps:

• Adjust oven rack to middle position and heat oven to 350 degrees. Grease and lightly flour a metal or disposable foil 9-by-13-inch pan. Whisk dry ingredients and spices in a large bowl. Mix milk, eggs and vanilla extract in a 2-cup measuring cup.
• Beat softened butter into dry ingredients, first on low, then medium, until mixture forms pebble-sized pieces. Add about 1/3 of the milk mixture and beat on low until smooth. Add remaining milk mixture in two stages; beat on medium speed until batter is just smooth. Add the sugar; beat until just incorporated, about 30 seconds. Pour batter into cake pan.
• Bake until a cake tester or toothpick inserted into the cake's center comes out clean, about 40 minutes. Set pan on a wire rack; let cool for 5 minutes. Run a knife around the pan perimeter and turn cake onto rack. Let cool.

CINNAMON CHOCOLATE CAKE

Steps:

• In a small saucepan, combine the butter, oil and chocolate. Cook and stir over low heat until chocolate is melted. Remove from the heat. Add the water; pour into a mixing bowl. Cool to room temperature. Beat in the eggs, sugar and vanilla. Combine the flour, cinnamon, baking soda and salt; add to the chocolate mixture alternately with buttermilk. Pour into a greased 13-in. x 9-in. baking dish. Bake at 350° until a toothpick inserted near the center comes out clean, 30-35 minutes. Remove to a wire rack. , In a small saucepan, combine the butter, milk and chocolate. Cook and stir over low heat until the chocolate is melted. Remove from the heat. Stir in confectioners' sugar and vanilla until smooth; fold in pecans. Spread over warm cake. If desired, sprinkle with additional chopped pecans.

CHOCOLATE PICNIC CAKE

Steps:

• In a microwave, melt chocolate; stir until smooth. Cool. In a large bowl, beat the egg, sugar, water and oil until well blended. Combine the flour, baking soda and salt; gradually add to egg mixture until blended. Stir in melted chocolate. , Pour into a greased 8-in. square baking pan. Sprinkle with chocolate chips. Bake at 350° for 32-38 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

GIANT CINNAMON BUN

Steps:

• For the dough, gently heat the milk and butter until the butter has just melted. Leave to cool until just warm to the touch (it shouldn't be hot). Tip the flour into a large bowl with the yeast, cinnamon, sugar and a pinch of salt. Pour in the warm butter and milk mixture along with the egg, then combine with your hands until a dough forms. Tip the dough out onto a floured surface, and knead for about 10 mins until springy. Alternatively, you can do this in a stand mixer fitted with a dough hook - the dough will only require about 5 mins of kneading using this method. Bring the dough together into a ball, then place in an oiled bowl. Cover with a clean tea towel and leave to rise for about 1 hr, or until doubled in size.
• Meanwhile, beat the filling ingredients with a small pinch of salt using an electric whisk until completely combined. Set aside. Butter a 20cm springform or loose-bottomed cake tin. Tip the dough out onto a lightly floured surface and knead briefly to knock the air out. Leave to rest for a few minutes, then roll out to a 30 x 50cm rectangle, and lay it on the surface so the short edge is facing you. Spread over the filling so the dough rectangle is completely covered. Cut the dough into four strips down the length. Roll the first strip up into a tight spiral from the short end, then place the spiral at the short end of the second strip and roll this up into a spiral around the first. Place this larger spiral at the short end of the third strip and roll up again, then repeat with the final strip of dough. You should end up with one large cinnamon bun. Transfer to the prepared tin, cover with a clean tea towel and leave to rise for 45 mins-1 hr, or until it has risen by about a third.
• Heat the oven to 200C/180C fan/gas 6. Put the cake tin on a baking tray and bake for 50 mins-1 hr until puffed up, golden and cooked through. Meanwhile, combine the icing sugar, vanilla and 3 tbsp water until you have a loose icing that can be drizzled. Leave the bun to cool in the tin for 10 mins, then remove from the tin, drizzle with the icing and leave to cool completely on a wire rack. Serve in slices, or let everyone pull it apart. Will keep in an airtight container for two days.