Easy Snickerdoodle Bundt Cake

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I stole this recipe for Easy Snickerdoodle Bundt Cake from practicallyhomemade.com. This Bundt cake is perfect for fall. Vanilla cake mix is combined with eggs, vegetable oil, buttermilk and vanilla. Then brown sugar, flour, cinnamon and melted butter is mixed together in another bowl. Half of the cake batter is poured into a Bundt pan. Then half of the cinnamon mixture is spooned on top. Next a toothpick is used to swirl the cinnamon into the cake batter. This is repeated with the rest of the batter and cinnamon mixture. After baking the cooled cake is frosted and sprinkled with a cinnamon sugar mixture. This delicious cake looks just like a bakery cake without the price tag.

The ingredients for this recipe are: 1 box vanilla cake mix (15.25 oz), 3 eggs, ½ cup vegetable oil, 1 cup buttermilk, 1 tsp vanilla extract, ½ cup packed brown sugar, ⅓ cup AP flour, 1 tbsp cinnamon, ⅓ cup melted butter, 8 oz cream cheese, ½ cup softened butter, 1 tsp vanilla extract, 2 cups powdered sugar, ⅓ cup sugar and 2 tsp cinnamon

In a large bowl, combine vanilla cake mix, eggs, vegetable oil, buttermilk and vanilla.

Mix together using an electric mixer until thick and combined.

Combine the brown sugar, flour, cinnamon and melted butter in a small bowl and stir until all the ingredients are combined.

Spray the Bundt pan liberally with non-stick cooking spray. Pour half of the cake batter into the prepared pan. Spoon half of the cinnamon swirl mixture. Use a toothpick or skewer to swirl the cinnamon mixture into the batter.

Then repeat by pouring the remaining cake batter in the pan, top with the remaining cinnamon swirl mixture.

Next repeat swirling it into the cake batter.

Bake for 40 to 45 minutes or until a toothpick inserted into the center comes out clean with only a few crumbs.

While the cake cools, make the glaze by combining the softened cream cheese and butter into a bowl and mix using an electric mixer until smooth.

Then add the vanilla extract and powdered sugar, continue to mix until you have a frosting consistency. Add the cream cheese glaze to a piping bag and cut a triangle.

Using a zigzag motion cover the top of the cake with the cream cheese glaze.

Combine the cinnamon and sugar in a small bowl and mix until evenly distributed. Sprinkle as much as desired over the cake.

Slice and enjoy!

If you liked this recipe for Easy Snickerdoodle Bundt Cake then you can also try Cinnamon Apple Bundt Cake, Pistachio Pudding Cake, Joanna Gaines’ Chocolate Chip Bundt Cake or Apple Cider Doughnut Cake.

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Easy Snickerdoodle Bundt Cake

Vanilla cake mix is combined with eggs, vegetable oil, buttermilk and vanilla. Then brown sugar, flour, cinnamon and melted butter is mixed together in another bowl. Half of the cake batter is poured into a Bundt pan. Then half of the cinnamon mixture is spooned on top. Next a toothpick is used to swirl the cinnamon into the cake batter. This is repeated with the rest of the batter and cinnamon mixture. After baking the cooled cake is frosted and sprinkled with a cinnamon sugar mixture.
Course Dessert
Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 1 hour
Servings 12 people

Ingredients

Vanilla cake

  • 1 box vanilla cake mix 15.25 oz
  • 3 eggs
  • ½ cup vegetable oil
  • 1 cup buttermilk
  • 1 tsp vanilla extract

Cinnamon Swirl

  • ½ cup packed brown sugar
  • ⅓ cup AP flour
  • 1 tbsp cinnamon
  • ⅓ cup melted butter

Cream Cheese Glaze

  • 8 oz cream cheese softened
  • ½ cup softened butter
  • 1 tsp vanilla extract
  • 2 cups powdered sugar

Cinnamon Sugar Mixture

  • ⅓ cup sugar granulated or sanding
  • 2 tsp cinnamon

Instructions

  1. Preheat oven to 350 F.
  2. In a large bowl, combine vanilla cake mix, eggs, vegetable oil, buttermilk and vanilla. Mix together using an electric mixer until thick and combined. Set aside
  3. Combine the brown sugar, flour, cinnamon and melted butter in a small bowl and stir until all the ingredients are combined.
  4. Spray the Bundt pan liberally with non-stick cooking spray. Pour half of the cake batter into the prepared pan. Spoon half of the cinnamon swirl mixture. Use a toothpick or skewer to swirl the cinnamon mixture into the batter.
  5. Pour the remaining cake batter in the pan, top with the remaining cinnamon swirl mixture and repeat swirling it into the cake batter.
  6. Bake for 40 to 45 minutes or until a toothpick inserted into the center comes out clean with only a few crumbs. Remove from the oven and allow the cake to cool in the pan for 15 minutes.
  7. After 15 minutes, invert the cake onto a serving plate and allow it to cool completely.

Glaze

  1. Combine the softened cream cheese and butter into a bowl and mix using an electric mixer until smooth. Add the vanilla extract and powdered sugar, continue to mix until you have a frosting consistency. If the frosting is too thick, 1 tbsp of milk can be added.
  2. Add the cream cheese glaze to a piping bag and cut a triangle. Using a zigzag motion cover the top of the cake with the cream cheese glaze.
  3. Combine the cinnamon and sugar in a small bowl and mix until evenly distributed. Sprinkle as much as desired over the cake. Serve immediately or store in the refrigerator for up to 4 days.