Easy Snickerdoodle Bundt Cake (with Cake Mix)

This Easy Snickerdoodle Bundt Cake brings together the classic flavors of a snickerdoodle cookie with the ease of a cake mix. With layers of cinnamon swirl running through a soft vanilla cake and topped with a rich cream cheese glaze, this dessert is perfect for any occasion. The crunchy cinnamon sugar topping gives it an extra snickerdoodle kick!

Ingredients:

Vanilla Cake:

• 1 box vanilla cake mix (15.25 oz)
• 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 oz cream cheese (softened)
• ½ cup butter (softened)
• 1 teaspoon vanilla extract
• 2 cups powdered sugar

Cinnamon Sugar Mixture (for topping):

• ⅓ cup granulated sugar (or sanding sugar for extra texture)
• 2 teaspoons cinnamon

Instructions:

1. Preheat and Prep:

• Preheat the oven to 350°F. Spray a bundt pan generously with nonstick cooking spray to ensure easy release.

2. Prepare the Vanilla Cake Batter:

• In a large bowl, combine the vanilla cake mix, eggs, vegetable oil, buttermilk, and vanilla extract. Use a hand-held or stand mixer to mix until a thick cake batter forms and all ingredients are well combined. Set aside.

3. Make the Cinnamon Swirl:

• In a small bowl, mix together the brown sugar, all-purpose flour, cinnamon, and melted butter. Stir until it forms a cinnamon sugar paste.

4. Assemble the Cake:

• Pour half of the prepared vanilla cake batter into the bundt pan. Spoon half of the cinnamon swirl mixture over the batter, then use a toothpick or skewer to gently swirl the cinnamon mixture through the cake batter.
• Pour the remaining cake batter on top, then repeat with the rest of the cinnamon swirl mixture, swirling it into the batter.

5. Bake the Cake:

• Place the bundt pan in the oven and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean with only a few crumbs. Remove the cake from the oven and let it cool in the pan for at least 15 minutes before inverting it onto a serving plate.

6. Make the Cream Cheese Glaze:

• While the cake cools, prepare the glaze by mixing the softened cream cheese and butter until smooth. Add the vanilla extract and powdered sugar, and mix until creamy.

7. Finish and Serve:

• Once the cake has cooled completely, drizzle the cream cheese glaze over the top. For an extra snickerdoodle touch, sprinkle the cinnamon sugar mixture over the glaze.

Tips & Variations:

• Don’t Over-Swirl: Swirl the cinnamon mixture just enough to create ribbons throughout the cake. Over-swirling can mix the layers too much.
• Buttermilk Substitution: If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of lemon juice or vinegar to a cup of regular milk. Let it sit for 5 minutes before using.
• Storage: This cake can be stored at room temperature for up to 3 days, or refrigerate it to keep it fresh for up to 5 days.

This Snickerdoodle Bundt Cake is not only easy to make, but it’s also guaranteed to be a hit with its irresistible cinnamon-sugar layers and decadent glaze!