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–+ servings
Close up looking at a slice of Snickerdoodle Bundt Cake.
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Snickerdoodle Bundt Cake

The cinnamon sugar combination you love swirled into your favorite yellow cake with a homemade cream cheese frosting on top!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 8 servings
Calories 870kcal
Author Brandie Skibinski

Ingredients

For the cake:

For the cinnamon swirl:

For the cream cheese frosting:

  • 8 ounce block cream cheese, softened to room temperature
  • ⅓ cup unsalted butter, softened to room temperature
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon

Instructions

  • Preheat the oven to 350 degrees F. Spray a 10-cup bundt pan with nonstick cooking spray (I prefer the kind with flour in it - works like a charm!)
  • In a large bowl, add 1 box yellow cake mix, 3.4 ounce box instant vanilla pudding mix, 1 cup milk, 3 large eggs and ½ cup vegetable oil and stir until combined well.
    A mixing bowl with dry cake mix, dry vanilla pudding mix, milk, eggs and vegetable oil.
  • Pour cake batter into the prepared bundt pan.
    cake batter poured into Bundt Cake pan.
  • In a separate mixing bowl, combine ½ cup light brown sugar, ⅓ cup all purpose flour, ⅓ cup unsalted butter, melted and 1 Tablespoon ground cinnamon and mix well.
    brown sugar, cinnamon, flour and melted butter added to a bowl.
  • Drop small spoonfuls of the mixture onto the cake batter in the bundt pan and use a knife to swirl the cinnamon swirl mix into the cake.
    cinnamon mixture swirled into cake batter in bundt pan.
  • Bake for about 40-45 minutes, or until a toothpick inserted comes out clean (the cake should also bounce back to the touch.)
    fully baked Bundt Cake cooling off in bundt pan.
  • Allow the cake to cool in the pan for 15 minutes before removing from the bundt pan and transferring to a wire rack to cool completely.
    fully baked Bundt Cake turned out onto a plate
  • Meanwhile, prepare the cream cheese frosting. With an electric or stand mixer, beat together 8 ounce block cream cheese, softened to room temperature and ⅓ cup unsalted butter, softened to room temperature until smooth. Add 2 cups powdered sugar in increments (so it doesn’t fly everywhere) and continue to mix until well combined.
    Cream cheese frosting being prepared in the mixing bowl with a mixer.
  • Mix in 1 teaspoon vanilla extract and 1 teaspoon ground cinnamon.
    cinnamon and vanilla extract added to cream cheese mixture in bowl.
  • Once the cake is fully cooled, spread the frosting across the cake with a spatula, or transfer the frosting to a piping bag (or ziploc bag with the tip cut off).
    frosting put into a piping bag.
  • Pipe on the frosting or spread it on the cake. Slice and serve!
    frosted Snickerdoodle Bunt Cake on a plate.

Notes

  • Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
  • Note: you are not making the cake mix according to package directions. Just follow the ingredients and directions I have here. 

Nutrition

Calories: 870kcal | Carbohydrates: 116g | Protein: 8g | Fat: 43g | Sodium: 680mg | Fiber: 2g | Sugar: 83g
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