Snickerdoodle Bundt Cake (Snickerdoodle Cake with Box Cake Mix)

Why Make This Recipe

Craving the cozy, cinnamon-sugar comfort of a classic cookie but in a stunning, shareable form? This Snickerdoodle Bundt Cake is your perfect solution. By starting with a convenient boxed mix and adding a few clever twists, this recipe delivers the unmistakable flavor of a soft snickerdoodle in a beautifully moist, swirled cake. It’s the ideal hack for bakers who want impressive results without starting from scratch. Our method, perfected by Emma steph, ensures your Snickerdoodle Cake with Box Cake Mix is rich, tender, and infused with a ribbon of cinnamon sugar, all topped with a simple glaze that mimics the cookie’s signature sweetness. Get ready to bake the ultimate shortcut dessert that tastes like it took all day.

Snickerdoodle Bundt Cake

A delightful twist on the classic cookie, this Snickerdoodle Bundt Cake combines warm flavors of cinnamon and sugar in a moist, fluffy cake, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Dessert, Snack

Cuisine American

Servings 12 slices

Calories 350 kcal

Ingredients

  

1x2x3x

For the Cake

• 1 box vanilla cake mix (15.25 ounces) Can substitute with chocolate or spice cake mix for variation.
• 3 pieces eggs Large eggs preferred.
• ½ cup vegetable oil Can substitute with melted coconut oil.
• 1 cup buttermilk Can substitute with milk mixed with vinegar or lemon juice.
• 1 teaspoon vanilla extract

For the Swirl

• ½ cup brown sugar (packed)
• ⅓ cup all-purpose flour
• 1 Tablespoon cinnamon

For the Glaze

• ⅓ cup butter (melted)
• 8 ounces cream cheese (softened)
• ½ cup butter (softened)
• 1 teaspoon vanilla extract
• 2 cups powdered sugar

For Topping

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

Instructions

 

Preparation

• Preheat your oven to 350°F (175°C).
• In a large bowl, combine the vanilla cake mix, eggs, vegetable oil, buttermilk, and 1 teaspoon of vanilla extract. Mix until well combined.
• In another bowl, mix the brown sugar, flour, and 1 tablespoon of cinnamon together.
• Slowly fold in the brown sugar mixture into the cake batter until it is evenly blended.
• Pour half of the batter into a greased bundt cake pan.
• In a separate bowl, mix the melted butter with cinnamon and sugar. Swirl this mixture over the first layer of batter in the bundt pan.
• Add the remaining batter on top and gently smooth it out.

Baking

• Bake in the preheated oven for 45-50 minutes or until a toothpick comes out clean.

Making the Glaze

• While the cake is baking, make the cream cheese glaze. In a bowl, beat the softened cream cheese with ½ cup butter and 1 teaspoon vanilla extract until smooth.
• Gradually add the powdered sugar and mix until creamy.

Serving

• Once the cake has cooled for about 10 minutes, carefully remove it from the pan and let it cool completely.
• Drizzle the cream cheese glaze over the cooled cake before serving.

Notes

Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. You can also freeze it by wrapping slices in plastic wrap and placing them in a freezer bag for up to 2 months. Make sure to properly grease the bundt pan to prevent sticking. Allow the cake to cool slightly before removing it from the pan for easier release.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 15gSaturated Fat: 8gSodium: 250mgFiber: 1gSugar: 30g

Keyword Bundt Cake, Cream Cheese Glaze, Dessert, Easy Baking, Snickerdoodle

Tried this recipe?Let us know how it was!

Ingredient Breakdown: The Smart Shortcut Formula

The genius of this Snickerdoodle Bundt Cake lies in elevating a simple box mix into something spectacular with a few key additions.

The Cake Foundation:

• Yellow Cake Mix: One 15.25 oz box provides a reliable, consistent base. Its subtle vanilla flavor is the perfect backdrop for the warm spices in this Snickerdoodle Cake with Box Cake Mix.
• The Moisture Trio: Sour cream (or full-fat Greek yogurt), whole milk, and vegetable oil are the secret weapons. They transform the standard mix into a luxuriously moist and tender crumb, ensuring your Snickerdoodle Bundt Cake never tastes dry or “boxed.”
• Eggs & Extract: Large eggs add structure and richness, while pure vanilla extract enhances the overall depth of flavor.

The Signature Swirl & Glaze:

• Cinnamon-Sugar Mix: A combination of granulated sugar and ground cinnamon creates the iconic swirl that defines this Snickerdoodle Bundt Cake. It’s layered and swirled into the batter for bursts of flavor in every bite.
• Simple Glaze: A mix of powdered sugar, milk, and a hint of vanilla and cinnamon creates a drizzle that sets with a slight crackle, perfectly echoing the top of a snickerdoodle cookie. For another creative dessert that transforms simple ingredients, try our Strawberry Crunch Cheesecake Tacos.

Step-by-Step Method: Effortless Baking in 5 Steps

This Snickerdoodle Cake with Box Cake Mix comes together with minimal effort and maximum reward.

Step 1: Prep the Pan & Make the Cinnamon Sugar
Preheat your oven to 350°F (175°C). Thoroughly grease and flour a 10-12 cup Bundt pan, ensuring you reach all the intricate details. In a small bowl, mix ½ cup granulated sugar with 2 tablespoons of ground cinnamon. This mixture is the heart of your Snickerdoodle Bundt Cake flavor.

Step 2: Mix the Enhanced Cake Batter
In a large bowl, combine the dry cake mix, 1 cup of sour cream, ½ cup of whole milk, ⅓ cup of vegetable oil, 3 large eggs, and 1 teaspoon of vanilla extract. Beat with an electric mixer on medium speed for 2 minutes until the batter is smooth and thick. This enriched batter is key to a superior Snickerdoodle Cake with Box Cake Mix.

Step 3: Layer and Swirl for Flavor
Pour about two-thirds of the batter into the prepared pan. Sprinkle about two-thirds of the cinnamon-sugar evenly over the batter. Gently pour the remaining batter on top. Finish by sprinkling the remaining cinnamon-sugar over the surface. Use a butter knife to make a few gentle figure-eight swirls through the top layer only. This creates the beautiful marbling that makes a Snickerdoodle Bundt Cake so special.

Step 4: Bake and Cool Perfectly
Bake for 38-45 minutes, until a skewer inserted into the center comes out clean. Let the cake cool in the pan on a wire rack for exactly 20 minutes—this is crucial for a clean release. After 20 minutes, invert the pan onto the rack. Let the cake cool completely before glazing to ensure the glaze sets properly on your Snickerdoodle Cake with Box Cake Mix.

Step 5: Apply the Finishing Glaze
Once completely cool, whisk together 1 ½ cups of powdered sugar, 2-3 tablespoons of milk, 1 teaspoon of vanilla, and ¼ teaspoon of cinnamon until smooth. Drizzle generously over the cooled Snickerdoodle Bundt Cake. Allow it to set for 10 minutes before slicing.

Pro Tips for the Perfect Cake

• Grease Generously: Use a baking spray that contains flour (like Baker’s Joy) for the best non-stick guarantee on your Snickerdoodle Bundt Cake.
• Don’t Over-Swirl: A few gentle passes with a knife are enough. You want distinct ribbons of cinnamon sugar.
• Respect the Cooling Time: Cooling in the pan for 20 minutes allows the structure to set. Removing it too soon can cause breakage.
• Glaze a Cool Cake: Glazing a warm cake will cause the frosting to melt and absorb, losing its beautiful finish on your Snickerdoodle Cake with Box Cake Mix.

Serving Suggestions & Easy Variations

Serve this cake at room temperature with coffee, tea, or a cold glass of milk. It’s perfect for potlucks, holidays, or a simple family dessert.

Customize Your Cake:

• Cream Cheese Glaze: Beat 4 oz of softened cream cheese into the glaze for a tangy twist.
• Add Crunch: Mix ½ cup of chopped toasted pecans into the cinnamon-sugar layer.
• Cookie Dough Center: Place small scoops of snickerdoodle cookie dough in the center batter layer before adding the final layer.
• Brown Butter Glaze: Use browned butter in the glaze for a nutty, sophisticated flavor.

Storing and Making Ahead

Store the glazed Snickerdoodle Bundt Cake covered at room temperature for up to 3 days, or in the refrigerator for up to 5 days. The added moisture keeps it tender. You can bake the cake ahead, wrap it tightly (unglazed), and freeze for up to 3 months. Thaw overnight at room temperature and glaze before serving.

Frequently Asked Questions (FAQ)

Q: Can I use a different type of cake mix?
A: Yellow or vanilla mix is ideal. White cake mix also works well. Avoid mixes with pudding already included, as they can alter the texture of your Snickerdoodle Bundt Cake.

Q: What can I use instead of sour cream?
A: Full-fat plain Greek yogurt is the best 1:1 substitute. Buttermilk can also be used, though the crumb may be slightly less rich.

Q: Can I bake this in a 9×13 pan?
A: Yes. Grease the pan, layer and swirl the batter as directed, and bake at 350°F for 28-33 minutes. This creates a delicious Snickerdoodle Cake with Box Cake Mix sheet cake.

Q: My cake stuck to the pan. How can I fix this next time?
A: Ensure you’re using enough grease and flour, or a quality baking spray with flour. Also, adhere strictly to the 20-minute in-pan cooling time for your Snickerdoodle Bundt Cake.

Conclusion: The Ultimate Easy Dessert Winner

This Snickerdoodle Bundt Cake recipe proves that incredible flavor and beautiful presentation don’t require complex techniques or hard-to-find ingredients. By smartly enhancing a box mix, you create a dessert that feels homemade and looks professionally crafted. It’s reliable, universally loved, and perfect for any occasion. Once you try this Snickerdoodle Cake with Box Cake Mix, it’s sure to become your go-to recipe when you need a delicious, impressive dessert without the fuss. in the end this is our pinterest account.