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Snickerdoodle Bundt Cake

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A delightful Snickerdoodle Bundt Cake that combines comforting flavors of cinnamon and vanilla with a moist texture, topped with a cream cheese glaze.

Ingredients

Scale
  • 1 box vanilla cake mix (15.25 ounces)
  • 3 large eggs
  • ½ cup vegetable oil
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • ½ cup brown sugar (packed)
  • ⅓ cup all-purpose flour
  • 1 tablespoon cinnamon
  • ⅓ cup butter (melted)
  • 8 ounces cream cheese (softened)
  • ½ cup butter (softened)
  • 2 cups powdered sugar
  • ⅓ cup sugar (granulated or sanding)
  • 2 teaspoons cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C) and grease and flour a Bundt pan.
  2. In a large mixing bowl, combine the vanilla cake mix, eggs, vegetable oil, buttermilk, and 1 teaspoon of vanilla extract. Mix until smooth.
  3. In a separate bowl, whisk together the brown sugar, flour, and 1 tablespoon of cinnamon, then stir this into the cake batter until just combined.
  4. Pour half of the batter into the prepared Bundt pan and drizzle with half of the melted butter and half of the cinnamon sugar mixture.
  5. Pour the remaining batter over the first layer and repeat with the remaining melted butter and cinnamon sugar mixture.
  6. Bake for 45-55 minutes, or until a toothpick inserted comes out clean. Let the cake cool for 10 minutes in the pan before inverting onto a wire rack.
  7. For the glaze, beat the softened cream cheese, softened butter, vanilla extract, and powdered sugar until smooth and creamy.
  8. Once the cake is cool, drizzle the cream cheese glaze on top and sprinkle with remaining cinnamon sugar mixture when serving.

Notes

Mix the batter just until combined to keep the cake light and fluffy. Store the cake in an airtight container for up to 3 days.

Nutrition

Find it online: https://easydishestomake.com/snickerdoodle-bundt-cake/