Description
A soft, moist Snickerdoodle Bundt Cake filled with a rich cinnamon swirl and topped with creamy cinnamon cream cheese frosting. This cake brings the classic cookie flavor into a beautiful, easy-to-serve dessert.
Ingredients
For the cake:
1 box yellow cake mix
3.4 ounce box instant vanilla pudding mix
1 cup milk
3 large eggs
½ cup vegetable oil
For the cinnamon swirl:
½ cup light brown sugar
⅓ cup all purpose flour
⅓ cup unsalted butter, melted
1 Tablespoon ground cinnamon
For the cream cheese frosting:
8 ounce block cream cheese, softened
⅓ cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
Instructions
1. Preheat the oven to 350°F. Spray a 10-cup bundt pan with nonstick spray with flour.
2. In a large bowl, mix cake mix, pudding mix, milk, eggs, and oil until smooth.
3. Pour the batter into the prepared bundt pan.
4. In a separate bowl, combine brown sugar, flour, melted butter, and cinnamon.
5. Drop spoonfuls of the cinnamon mixture onto the batter. Use a knife to gently swirl.
6. Bake for 40-45 minutes, or until a toothpick comes out clean.
7. Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
8. In a mixing bowl, beat cream cheese and butter until smooth.
9. Gradually add powdered sugar and continue beating until fluffy.
10. Mix in vanilla and cinnamon.
11. Once the cake is cool, spread or pipe frosting on top.
12. Slice and serve.
Notes
Make sure ingredients are at room temperature for best texture.
Let the cake cool fully before frosting to avoid melting.
Store frosted cake in the refrigerator for up to 5 days or freeze unfrosted for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 870
- Sugar: 53g
- Sodium: 420mg
- Fat: 45g
- Saturated Fat: 19g
- Unsaturated Fat: 22g
- Trans Fat: 1g
- Carbohydrates: 105g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 125mg