Description
A moist and fluffy Snickerdoodle Bundt Cake made with box cake mix, featuring sweet cinnamon and brown sugar flavors, topped with a delicious cream cheese glaze.
Ingredients
Scale
- 1 box vanilla cake mix (15.25 ounces)
- 3 eggs
- ½ cup vegetable oil
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- ½ cup packed brown sugar (for cinnamon swirl)
- ⅓ cup all-purpose flour (for cinnamon swirl)
- 1 tablespoon cinnamon (for cinnamon swirl)
- ⅓ cup melted butter (for cinnamon swirl)
- 8 ounces cream cheese (softened, for frosting)
- ½ cup butter (softened, for frosting)
- 1 teaspoon vanilla extract (for frosting)
- 2 cups powdered sugar (for frosting)
- ⅓ cup sugar (for cinnamon sugar topping)
- 2 teaspoons cinnamon (for cinnamon sugar topping)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 10-cup Bundt pan with baking spray.
- In a large bowl, mix cake mix, eggs, oil, buttermilk, and vanilla until smooth (about 2-3 minutes).
- In another bowl, combine brown sugar, flour, cinnamon, and melted butter for the swirl mix.
- Pour half of the cake batter into the Bundt pan, sprinkle half of the cinnamon swirl mixture, then top with the remaining batter and swirl the top with a knife.
- Bake for 40-45 minutes or until a toothpick inserted comes out clean.
- For the cream cheese glaze, beat cream cheese, butter, vanilla, and powdered sugar until smooth, adding milk if necessary.
- For the cinnamon sugar topping, mix sugar and cinnamon in a small bowl and sprinkle it over the warm cake.
Notes
Store leftovers in an airtight container for up to 2 days at room temperature and up to 1 week in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg