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Snickerdoodle Bundt Cake

A delightful Snickerdoodle Bundt Cake made easy with box cake mix, featuring a soft, tender crumb swirled with cinnamon and topped with a creamy glaze.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 box vanilla cake mix (15.25 ounces) Any brand works!
  • 3 pieces eggs Adds richness and structure.
  • 0.5 cup vegetable oil Keeps the cake moist and tender.
  • 1 cup buttermilk For tangy flavor and fluffiness.
  • 1 teaspoon vanilla extract A little touch of magic.
  • 0.5 cup brown sugar (packed) Brings warmth and depth to flavor.
  • 0.33 cup all-purpose flour Helps with the cinnamon swirl.
  • 1 tablespoon cinnamon The star of the cozy show!
  • 0.33 cup butter (melted) Adds rich flavor.
For the Glaze
  • 8 ounces cream cheese (softened) Rich and creamy for the glaze.
  • 0.5 cup butter (softened) For creaminess in the glaze.
  • 1 teaspoon vanilla extract (for glaze) Optional, but recommended.
  • 2 cups powdered sugar Provides sweetness with a smooth finish.
For the Topping
  • 0.33 cup sugar (granulated or sanding) Perfect for crunchy topping.
  • 2 teaspoons cinnamon (for topping) Extra cinnamon for snickerdoodle magic.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a large mixing bowl, combine the vanilla cake mix, eggs, vegetable oil, buttermilk, and 1 teaspoon vanilla extract. Mix until well blended and smooth.
  3. In a separate bowl, mix together the brown sugar, all-purpose flour, and 1 tablespoon of cinnamon. Drizzle in the melted butter and mix until crumbly.
Assembly and Baking
  1. Pour half of the vanilla cake batter into a greased bundt pan. Sprinkle half of the cinnamon swirl mixture over the batter. Add the remaining cake batter and top with the last of the cinnamon swirl mixture.
  2. Bake for 40-45 minutes or until edges are golden brown and a toothpick comes out clean.
Glaze Preparation
  1. While the cake cools, beat together the softened cream cheese, softened butter, 1 teaspoon vanilla extract, and powdered sugar until smooth.
  2. Mix granulated sugar and 2 teaspoons of cinnamon in a small bowl.
Finishing Touch
  1. Once the cake is cool, drizzle the cream cheese glaze over the top and sprinkle with the cinnamon sugar mixture.

Notes

Store any leftovers in an airtight container in the refrigerator for about 4-5 days. Wrap individual slices for freezing, good for up to 3 months. Adding nuts or chocolate chips to the batter can add variety.