Description
A delightful Snickerdoodle Bundt Cake with a cinnamon-sugar swirl and luscious cream cheese glaze. Quick to prepare, it delivers classic cookie flavors in an elegant, moist cake. Perfect for family gatherings, holidays, or casual treats.
Ingredients
For the Cake:
1 box vanilla cake mix (15.25 oz)
3 large eggs
½ cup vegetable oil
1 cup buttermilk
1 teaspoon vanilla extract
For the Cinnamon Swirl:
½ cup brown sugar, packed
⅓ cup all-purpose flour
1 tablespoon ground cinnamon
⅓ cup unsalted butter, melted
For the Cream Cheese Glaze:
8 oz cream cheese, softened
½ cup unsalted butter, softened
1 teaspoon vanilla extract
2 cups powdered sugar
For the Cinnamon Sugar Topping:
⅓ cup granulated sugar
2 teaspoons ground cinnamon
Instructions
- Preheat the oven to 350°F (175°C) and grease a 10 to 12-cup bundt pan.
- Combine cake mix, eggs, vegetable oil, buttermilk, and vanilla in a large bowl. Mix until smooth.
- Prepare the cinnamon swirl by mixing brown sugar, flour, cinnamon, and melted butter.
- Pour half of the batter into the bundt pan, add half the swirl, and gently mix with a skewer. Repeat with the remaining batter and swirl.
- Bake for 40-45 minutes or until a toothpick comes out clean. Cool for 15 minutes before inverting onto a plate.
- Beat cream cheese and butter until smooth, add vanilla, and powdered sugar. Drizzle glaze over the cooled cake and sprinkle cinnamon sugar topping.
Notes
Substitute a spice cake mix for added flavor.
Add chopped nuts to the cinnamon swirl for texture.
Use gluten-free cake mix for dietary needs.
Store at room temperature for 3 days or freeze slices for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 40-45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 10 slices
- Calories: Approximately 717 kcal per serving
