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Snickerdoodle Bundt Cake

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A delightful twist on the classic cookie, this Snickerdoodle Bundt Cake combines cinnamon and sugar in a light, fluffy cake with a rich cream cheese glaze.

Ingredients

Scale
  • 1 box vanilla cake mix (15.25 ounces)
  • 3 large eggs
  • ½ cup vegetable oil
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • ½ cup brown sugar (packed)
  • ⅓ cup all-purpose flour
  • 1 tablespoon cinnamon
  • ⅓ cup butter (melted)
  • 8 ounces cream cheese (softened)
  • ½ cup butter (softened)
  • 2 cups powdered sugar
  • ⅓ cup granulated or sanding sugar
  • 2 teaspoons cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan.
  2. In a large mixing bowl, combine the vanilla cake mix, eggs, vegetable oil, buttermilk, and vanilla extract. Mix until well blended and smooth.
  3. In a separate bowl, whisk together the brown sugar, all-purpose flour, and cinnamon.
  4. Gradually stir the brown sugar mixture into the cake batter until just combined.
  5. Pour half of the batter into the prepared Bundt pan.
  6. Drizzle half of the melted butter over the batter, followed by half of the cinnamon sugar mixture.
  7. Pour the remaining batter over the first layer and repeat the process with the remaining melted butter and cinnamon sugar mixture.
  8. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
  9. Allow the cake to cool in the pan for 10 minutes before inverting it onto a wire rack.
  10. For the glaze, beat the softened cream cheese, softened butter, vanilla extract, and powdered sugar until smooth and creamy.
  11. Once the cake is cool, drizzle the glaze generously over the top.

Notes

For deeper flavor, use dark brown sugar. Can be made in advance and stored covered at room temperature.

Nutrition

Keywords: snickerdoodle, bundt cake, dessert, cinnamon, cake

Find it online: https://easydessertideas.com/snickerdoodle-bundt-cake/