Easy Snickerdoodle Bundt Cake Recipe Made with a Cake Mix
This Snickerdoodle Bundt Cake is made with a cake mix, so it is so simple. What sets this Bundt cake apart however, is the cinnamon sugar swirl that is baked inside. With every single bite you get pockets of buttery cinnamon goodness. AMAZING!
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Why this Cake is the BEST
What makes this Snickerdoodle Bundt Cake recipe the best and easiest you might be asking? The answers are simple. First of all, the recipe starts with a cake mix but by adding things like buttermilk to the batter you would never know it!
The cinnamon swirl throughout the cake is also a standout. As the combination of ingredients bake into the Bundt cake, they become a delicious cinnamon-sugar ribbon that will remind you of your favorite Snickerdoodle cookies. The warm spices make it perfect for the holiday season!
Finally, the finishing touch of the cream cheese glaze and cinnamon sugar mixture take this Snickerdoodle cake to the next level. The slight tanginess of the cream cheese in the frosting is such a good contrast to the sugary topping. I can’t wait for you to try it for yourself.
what goes into this Recipe
- Vanilla Cake Mix: The absolute perfect starting point for this Snickerdoodle dessert. It is also wonderful in this White Chocolate Raspberry Cake.
- Eggs: Adding eggs to this recipe gives it a light texture and rich flavor.
- Vegetable Oil: Melted butter can also be substituted and added to give this cake a great moist texture.
- Buttermilk: Used instead of water, buttermilk gives it a wonderful “homemade” flavor. If you don’t have buttermilk, measure out 1 cup of milk and add a teaspoon of either lemon juice or white vinegar.
- Vanilla Extract: Added to enhance the vanilla flavor.
- Brown Sugar: I prefer to use dark brown sugar but light brown sugar works great too.
- All Purpose Flour: Adding a bit of flour gives the cinnamon sugar mixture a good consistency that won’t bake into the cake and will keep its shape.
- Cinnamon: You can’t have a Snickerdoodle without cinnamon and this cinnamon swirl is a great way to get it. We also use it for the iconic cinnamon sugar topping that we know and love about Snickerdoodle cookies.
- Butter: Melting butter and adding it to the cinnamon mixture is a great way to get flavor and a good texture. I recommend unsalted butter for baking so you can control the salt level. It is also added to the frosting in a softened form to give it a great creamy consistency.
- Cream Cheese: Used for a tangy flavor to help balance a sweet cake.
- Powdered Sugar: For sweetness without a granulated texture.
- Sanding or Granulated Sugar: Sanding sugar is what I have used here but you could also use granulated white sugar.
See recipe card for full information on ingredients and quantities.
How to make a Snickerdoodle Bundt Cake with a Cake Mix
- Combine the cake mix, eggs, oil, buttermilk and vanilla extract in a large bowl and mix using an electric mixer {or stand mixer} on medium speed. Set aside.
- In a small bowl combine the brown sugar, flour, cinnamon and melted butter. Stir until you have a nice cinnamon swirl mixture.
- Coat the inside of your bundt pan well with nonstick cooking spray. In your prepared 10 to 12-cup Bundt pan pour half of the batter. Top with about half of the cinnamon swirl mixture. Use a toothpick or butter knife to swirl the cinnamon mixture into the cake batter.
- Repeat step 3 with the rest of the batter and cinnamon swirl mixture.
- Bake in a 350 degree preheated oven for 40-45 minutes or until a toothpick inserted in the center of the cake comes out with only a few moist crumbs {but not any raw batter}.
- Remove from the oven and let the cake cool in the prepared pan for at least 15 minutes. Then invert the snickerdoodle pound cake onto your serving plate or a wire rack and allow it to cool completely.
- While the cake is cooling, combine the sanding sugar {or granulated sugar} and cinnamon in a small bowl and stir until evenly combined.
- Also start on the glaze. Combine the room temperature softened cream cheese and butter with a hand held mixer until creamy and smooth. Add the vanilla extract and powdered sugar, continue to mix until you have a nice frosting. If it is too thick you can use a bit of milk to thin it or you can microwave the glaze for about 20 seconds. To finish the cake, put the cream cheese glaze in a piping {or zipper} bag and cut a triangle from the bottom. Use a zig zag motion to cover the top of the cake. Then add as much of the cinnamon sugar mixture as you desire.
Expert Tips
- Choose a good quality Bundt pan. A heavy, nonstick Bundt pan will give you a good end result and is worth the bit of extra money. The good news is that they last forever and so it is definitely worth the investment.
- Grease the pan well. Just because the pan is nonstick doesn’t mean that you don’t need to prepare it for baking. Spraying your Bundt pan with a good nonstick spray is super important to be sure that your cake releases from the pan nicely. You can also spray the pan and then flour it for an extra step.
- Don’t overfill the Bundt pan. Cakes are going to rise and Bundt cakes can take awhile to bake, so be sure to only fill it to about 2/3 full. Overfilling the pan can result in the cake rising over the pan or not baking properly. The good news is that a standard cake mix is the perfect amount of cake batter for your Bundt pan.
- Allow the cake to cool for the recommended amount of time. It is important that you don’t rush turning your cake out of the pan. Give the cake at least 15 minutes and in some cases, an hour before turning it out onto your serving tray.
- Gently help the cake out of the pan if needed. Sometimes a Bundt cake will stick in a spot and you might need to run a knife around the edges of the pan to help it release.
Storage and Freezing
Store: Your flavorful snickerdoodle bundt cake can be stored in an airtight container or wrapped well in plastic wrap in the refrigerator for up to 4 days.
Freeze: This Snickerdoodle Cake will freeze well for up to 3 months. I suggest freezing the cake without the cream cheese glaze for best results.
Add the glaze and cinnamon sugar topping after the cake is defrosted and before serving.
Recipe FAQs
Yes, you can bake this cake in a 9×13 baking pan. Just know that you will probably not use all of the cinnamon swirl mixture because it will only be one layer. I would also adjust the baking time to 25-30 minutes.
If you like baking in a rectangle pan you should also check out this Lemon Curd Cake and Ferrero Rocher Cake.
It is large-crystal sugar that is normally used for decorating and comes in different colors. For this recipe I used clear sugar and added cinnamon.
It can be found in the baking section of the supermarket with the sprinkles. Using it for the topping of this Snickerdoodle Bundt Cake gives the topping a wonderful texture that you can’t get from regular granulated sugar.
There are so many ways you can serve this moist cinnamon cake because it is always a crowd favorite. It can be served as a coffee cake for breakfast but is also amazing as a treat for any party or as the main attraction for a dessert buffet.
Do you love baking Bundt cakes? Try these Easy and Delicious recipes…
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Easy Snickerdoodle Bundt Cake made with a Cake Mix
Ingredients
Vanilla Cake
- 1 box vanilla cake mix {15.25 ounces}
- 3 eggs
- ½ cup vegetable oil
- 1 cup buttermilk
- 1 teaspoon vanilla extract
Cinnamon Swirl
- ½ cup brown sugar {packed}
- ⅓ cup all purpose flour
- 1 Tablespoon cinnamon
- ⅓ cup butter {melted}
Cream Cheese Glaze
- 8 ounces cream cheese {softened}
- ½ cup butter {softened}
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
Cinnamon Sugar Mixture
- ⅓ cup sugar {granulated or sanding}
- 2 teaspoons cinnamon
Instructions
- Preheat the oven to 350°.
Vanilla Cake
- In a large bowl combine vanilla cake mix, eggs, vegetable oil, buttermilk and vanilla. Mix together using a hand held {or stand} mixer until you have a thick cake batter and everything is combined. Set aside.
Cinnamon Swirl
- Combine brown sugar, flour, cinnamon and melted butter in a small bowl and stir until all of the ingredients are combined.
Cake Assembly and Baking
- Prepare the Bundt pan by spraying it liberally with nonstick cooking spray. Pour half of the cake batter into the prepared pan. Spoon over half of the cinnamon swirl mixture. Use a toothpick or skewer to swirl the cinnamon mixture throughout the batter. Pour the remaining cake batter in the pan {and on top of the cake batter and cinnamon mixture}, top with the remaining cinnamon swirl mixture and repeat swirling it into the cake batter.
- Bake for 40-45 minutes or until a toothpick inserted in the center comes out with only a few crumbs {but not any raw batter}. Remove from the oven an allow the cake to cool in the pan for at least 15 minutes.
- After 15 minutes, invert the cake onto your serving plate and allow it to cool completely.
Cream Cheese Glaze
- Combine softened cream cheese and butter in a bowl and mix using a hand held mixer until smooth. Add vanilla extract and powdered sugar, continue to mix until you have a frosting consistency. Note: If the frosting is too thick, you can add a tablespoon of milk or even microwave for 20 seconds.
- Add the cream cheese glaze to a piping {or zipper} bag and cut a triangle from the bottom. Using a zigzag motion, cover the top of the cake with the cream cheese glaze.
Cinnamon Sugar Mixture
- Working while the glaze is not set up, combine the cinnamon and sugar in a small bowl and mix until everything is evenly distributed. Sprinkle as much as you desire of the mixture over the top of the cake. Serve or store in the refrigerator for up to 4 days.
Notes
- Gently help the cake out of the pan if needed. Sometimes a Bundt cake will stick in a spot and you might need to run a knife around the edges of the pan to help it release.
- This cake can be frozen for up to 3 months.
