Description
A cozy and delightful bundt cake inspired by the classic snickerdoodle cookie, featuring warm flavors of cinnamon and a creamy glaze.
Ingredients
Scale
- 1 box vanilla cake mix (15.25 ounces)
- 3 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)
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- ⅓ cup sugar (granulated or sanding)
- 2 teaspoons cinnamon
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the vanilla cake mix, eggs, vegetable oil, buttermilk, and 1 teaspoon of vanilla extract. Mix until well combined.
- In another bowl, whisk together the brown sugar, flour, and 1 tablespoon of cinnamon for the cinnamon swirl.
- Grease and flour your bundt pan, then pour half of the cake batter into the pan. Sprinkle the cinnamon swirl mixture evenly over the batter. Pour the remaining cake batter on top.
- Bake for 40-50 minutes or until a toothpick inserted comes out clean.
- While the cake cools, beat together the softened cream cheese, softened butter, remaining 1 teaspoon of vanilla extract, and powdered sugar until smooth.
- In a small bowl, mix the granulated sugar with the remaining 2 teaspoons of cinnamon for the topping.
- Once the cake has cooled for about 10 minutes, drizzle the cream cheese glaze over the top and sprinkle with the cinnamon sugar mixture.
Notes
Store leftovers in an airtight container at room temperature for up to 3 days, or in the fridge for about a week.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 27g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg