Snickerdoodle Bundt Cake (Easy Cake Mix Recipe)
If you love the warm, cozy flavors of cinnamon sugar, this Snickerdoodle Bundt Cake is going to be your new favorite dessert. Inspired by the classic snickerdoodle cookie, this cake is soft, moist, and layered with buttery cinnamon sugar swirls. Best of all, it starts with a simple box of vanilla cake mix, making it quick and easy to prepare while still tasting homemade. Finished with a luscious cream cheese glaze, this cake is perfect for holidays, potlucks, or anytime you want a show-stopping treat with minimal effort.
Why You’ll Love This Recipe
Shortcut-friendly: Uses cake mix for convenience but tastes bakery-quality.
Cinnamon sugar layers: Creates a beautiful swirl and irresistible flavor.
Moist & tender: Buttermilk keeps the cake soft and rich.
Crowd-pleaser: Perfect for gatherings, brunch, or dessert tables.
Ingredients
For the Cake
1 box vanilla cake mix (15.25 ounces)
3 large eggs
½ cup vegetable oil
1 cup buttermilk
1 tsp vanilla extract
½ cup packed brown sugar
⅓ cup all-purpose flour
1 tbsp ground cinnamon
⅓ cup butter, melted
For the Glaze
8 oz cream cheese, softened
½ cup butter, softened
1 tsp vanilla extract
2 cups powdered sugar
For the Cinnamon Sugar Topping
⅓ cup granulated sugar (or sanding sugar for sparkle)
2 tsp ground cinnamon
Step-by-Step Instructions
- Prepare the Pan
Preheat oven to 350°F (175°C).
Grease and flour a Bundt pan thoroughly to prevent sticking.
- Make the Cake Batter
In a large mixing bowl, combine cake mix, eggs, vegetable oil, buttermilk, and vanilla extract.
Beat until smooth and well blended.
- Mix the Cinnamon Swirl
In a separate bowl, stir together brown sugar, flour, and 1 tbsp cinnamon.
Gently fold this mixture into the cake batter until just combined.
- Layer the Cake
Pour half of the batter into the prepared Bundt pan.
Drizzle half of the melted butter over the batter.
Sprinkle half of the cinnamon sugar topping over the layer.
Add the remaining batter, then repeat with the rest of the butter and cinnamon sugar.
- Bake
Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
- Make the Glaze
Beat cream cheese, softened butter, vanilla extract, and powdered sugar until smooth and creamy.
- Finish the Cake
Once the cake is completely cool, drizzle glaze generously over the top.
Sprinkle with any remaining cinnamon sugar for extra flavor and sparkle.
Recipe Notes
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Yield: 12 servings
Calories per Serving: ~300 kcal
Tips for Success
Room temperature cream cheese: Ensures a smooth glaze without lumps.
Don’t overmix: Keeps the cake tender.
Check early: Bundt cakes can bake unevenly; start checking at 45 minutes.
Decorative touch: Dust with extra cinnamon sugar before serving for sparkle.
Variations
Nutty swirl: Add chopped pecans or walnuts to the batter.
Extra cinnamon: Increase cinnamon in the batter for a stronger flavor.
Apple twist: Fold in diced apples for a snickerdoodle-apple Bundt cake.
Gluten-free option: Use a gluten-free cake mix.
Serving Ideas
Serve warm with a scoop of vanilla ice cream.
Pair with coffee or chai tea for a cozy afternoon treat.
Slice and wrap individually for bake sale or gift-giving.
Storage
Room temperature: Store covered for up to 3 days.
Refrigerator: Keeps fresh for up to 5 days.
Freezer: Freeze slices for up to 2 months. Thaw and glaze before serving.
Conclusion
This Snickerdoodle Bundt Cake is the perfect blend of convenience and homemade flavor. With its buttery cinnamon sugar layers and creamy glaze, it’s a dessert that looks impressive but couldn’t be easier to make.