A light airy cake swirled with buttery graham cracker, cinnamon, and brown sugar layers. The frosting is a delicious cream cheese delight flavored with a hint of orange. Together, this Cinnamon Orange Swirl Cake is a scrumptious dessert that will have your guests asking for the recipe.
Baking with a boxed cake that you doctor up yourself to create something unique is both fun and easy.
This dessert is just that: some measuring, but not a lot. Easy, but still not your ordinary boxed cake.
Then the frosting is made from scratch with a splash of orange extract that compliments the cake perfectly.
Making a Cinnamon Orange Swirl Cake
Choosing your boxed cake mix
I used a white cake mix for this recipe, but you can also use a yellow, orange, or vanilla.
I highly suspect a banana cake would be scrumptious in this recipe, which I’ll have to try next time.
Please comment if any of you try the banana cake version before I do. Sounds good, doesn’t it?
Also, you don’t have to use a boxed cake for this recipe. You can, instead, use your favorite cake batter.
Whichever cake mix you use, make the batter according to the directions on the box.
Actually, when I made the white cake, I used 3 whole eggs, not the egg whites per directions.
I’m naughty that way, but switching it up that way is perfectly fine.
Leave the batter in the bowl and set aside for now.
Meanwhile, in a different bowl, mix the graham cracker crumbs, brown sugar, cinnamon, and melted butter together.
Pouring the layers into the 13 x 9″ baking dish
Spray the baking dish with non-stick spray or lightly grease bottom and sides.
Pour 1/2 the batter into the dish. It’s going to look thin and you might have to spread it some.
Sprinkle 1/2 the swirl mixture evenly over the batter.
Next, pour the remaining batter over the top, then sprinkle the remaining swirl mixture.
Four layers, done.
Now, take a butter knife and run it through to swirl the cake batter with the swirl mixture.
Don’t over-think this part, you can’t hurt it.
Also, you won’t necessarily see the swirls when you do this.
Actually, you don’t even have to swirl it if you don’t feel like it.
It’s going to taste amazing and that’s all that matter.
Bake the cake per directions on the box.
While the cake is cooling, start the frosting.
Bring on the frosting!
Sure, cake is good, but frosting is awesome!
Using an electric mixer, beat the cream cheese, butter, and orange extract until light and fluffy.
What is “light and fluffy?” All lumps are gone, the color is consistent, and the beaters make pretty designs in the cream cheese.
Start adding the powdered sugar until you reach the consistency you love.
You’ll need the frosting on the creamy side for spreading across the top.
That’s because of the crumbly swirl mixture on top. Having a creamy frosting is easier for spreading.
If you want to decorate with any remaining frosting, you’ll likely have to thicken it so it holds it shape.
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Cinnamon Orange Swirl Cake
- 1 box white cake mix, (plus water, eggs, oil per box directions)
- 1 1/2 cups graham cracker crumbs
- 1/2 cup light brown sugar
- 1 tsp. cinnamon
- 1/2 cup unsalted butter, melted
- 8 oz. cream cheese, softened
- 1/4 cup butter, softened
- 1 tsp. orange extract
- 3 cups powdered sugar
- Preheat oven to 350°. Spray 13 x 9" baking dish with non-stick spray.
- Make cake batter according to package directions. Leave in bowl and set aside.
- In bowl, mix graham cracker crumbs, brown sugar, cinnamon, and butter until thoroughly blended.
- Pour 1/2 of cake batter into baking dish. Sprinkle 1/2 of swirl mixture over batter. Pour remaining batter on top, then sprinkle remaining swirl mixture over top.
- Run a butter knife through it to swirl layers.
- Bake according to package directions. Allow to cool completely on wire rack.
- Beat cream cheese, butter, and orange extract until light and fluffy. Add powdered sugar until desired consistency. Spread over cooled cake. Enjoy!
Cinnamon Orange Swirl Cake
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Happy baking and have a blessed day.
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