Description
This Shortcut Mardi Gras King Cake offers a festive twist on the classic New Orleans treat using jumbo cinnamon rolls for a quick and easy celebration dessert. Topped with a cream cheese icing and colorful Mardi Gras sugar crystals, this cake delivers all the traditional flavors in a fraction of the time.
Ingredients
Scale
King Cake Base
- 2 (17.5-ounce) cans jumbo cinnamon rolls with icing (each tube has 5 rolls)
Icing
- 2 ounces cream cheese, softened
- Icing packets from the cinnamon rolls
Decoration
- Sugar crystals in purple, yellow, and green
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and spray a Bundt or tube pan with non-stick cooking spray to prevent sticking.
- Arrange Cinnamon Rolls: Open the cinnamon roll tubes and carefully remove the icing packets. Place the cinnamon rolls in the bottom of the prepared pan, pressing them together to fit snugly.
- Bake the Cake: Bake the cinnamon rolls for 25 to 30 minutes or until they are fully cooked and no longer gooey in the center.
- Cool the Cake: Once baked, carefully turn the cake out onto a serving platter and allow it to cool completely to room temperature.
- Prepare the Icing: While the cake cools, mix the two icing packets from the cinnamon rolls with 2 ounces of softened cream cheese until smooth and creamy.
- Ice and Decorate: Spread the cream cheese icing evenly over the cooled cake. Decorate the top by alternating sugar crystals in purple, yellow, and green to mimic traditional Mardi Gras colors.
Notes
- Ensure the cake is fully cooled before icing to prevent the icing from melting.
- You can substitute sugar crystals with colored sanding sugar or sprinkles if preferred.
- Use a Bundt pan or tube pan for the traditional King Cake shape.
- For a less sweet option, reduce the sugar crystals or icing amount as desired.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
