Description
This Snickerdoodle Bundt Cake is the ultimate cinnamon-sugar treat! Made with a cake mix shortcut, a cinnamon swirl, and a cream cheese glaze, it’s easy, delicious, and perfect for any occasion!
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 granulated sugar
- 2 teaspoons cinnamon
Instructions
1. Preheat the Oven
Set your oven to 350°F (175°C). Grease a Bundt pan thoroughly with nonstick spray.
2. Prepare the Cake Batter
In a large mixing bowl, combine vanilla cake mix, eggs, vegetable oil, buttermilk, and vanilla extract. Beat with a hand mixer until smooth.
3. Make the Cinnamon Swirl
In a separate small bowl, mix brown sugar, flour, cinnamon, and melted butter until combined.
4. Assemble the Cake
- Pour half of the cake batter into the prepared Bundt pan.
- Spoon half of the cinnamon swirl mixture over the batter.
- Use a toothpick or skewer to swirl it gently.
- Pour the remaining cake batter on top and repeat with the remaining cinnamon swirl mixture.
- Swirl again for a beautiful marbled effect.
5. Bake the Cake
Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean with only a few crumbs. Let the cake cool in the pan for 15 minutes, then invert onto a serving plate to cool completely.
6. Make the Cream Cheese Glaze
Beat cream cheese and butter until smooth. Add vanilla extract and powdered sugar, mixing until creamy. If needed, thin it with a tablespoon of milk.
7. Glaze & Finish
- Transfer the glaze to a piping bag and drizzle over the cake in a zigzag pattern.
- While the glaze is still wet, sprinkle with the cinnamon sugar mixture.
