Snickerdoodle Cake with Box Cake Mix (Bundt Style)

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Snickerdoodle Bundt Cake is a fun and delicious twist on the classic cookie. With its warm cinnamon flavor and creamy glaze, this cake combines the best of both worlds. It is easy to make using a box cake mix and adds a special homemade touch that everyone will love. Perfect for gatherings or simply as a treat for yourself, this cake is sure to impress!

How to Make Snickerdoodle Bundt Cake

Ingredients

  • 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

Directions

  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, mix the vanilla cake mix, eggs, vegetable oil, buttermilk, and 1 teaspoon of vanilla extract. Beat until smooth.
  3. In another bowl, combine the brown sugar, flour, and 1 tablespoon of cinnamon. Mix in the melted butter until crumbly.
  4. Pour half of the cake batter into a greased Bundt pan. Sprinkle the cinnamon sugar mixture over it. Then, add the remaining cake batter on top, spreading it evenly.
  5. Bake in the preheated oven for 30-35 minutes, or until a toothpick comes out clean from the center.
  6. While the cake cools, prepare the cream cheese glaze. In a bowl, mix the softened cream cheese, softened butter, 1 teaspoon of vanilla extract, and the powdered sugar until smooth and creamy.
  7. Drizzle the glaze over the cooled cake.
  8. Finally, mix the granulated sugar and 2 teaspoons of cinnamon, and sprinkle this mixture over the glazed cake for extra flavor.

How to Serve Snickerdoodle Bundt Cake

Serve slices of the Snickerdoodle Bundt Cake on a plate. You can enjoy it warm or at room temperature. This cake pairs wonderfully with a hot cup of coffee or tea. It’s also great for dessert at family dinners, potlucks, or any celebration!

How to Store Snickerdoodle Bundt Cake

Store leftover cake in an airtight container at room temperature for up to three days. If you want to keep it for a longer time, you can refrigerate it for up to a week. Make sure to bring the cake back to room temperature before serving again, as this enhances its flavors.

Tips to Make Snickerdoodle Bundt Cake

  • Make sure all your ingredients, especially the eggs and cream cheese, are at room temperature for better mixing.
  • Use cooking spray for easy removal of the cake from the Bundt pan.
  • Feel free to adjust the cinnamon amount to your taste preference.

Variation

For a chocolate version of this cake, you can use a chocolate cake mix instead of vanilla. You could also add chocolate chips to the batter for an extra sweet touch!

FAQs

1. Can I use a different flavor of cake mix?
Yes, feel free to experiment with different cake mix flavors like chocolate, lemon, or even spice cake!

2. How can I make the cake gluten-free?
You can use a gluten-free vanilla cake mix and make sure all your other ingredients are gluten-free as well.

3. Can I freeze this cake?
Yes, you can freeze the Snickerdoodle Bundt Cake. Wrap it tightly in plastic wrap and then in foil before freezing. Thaw it in the refrigerator before serving.

This Snickerdoodle Bundt Cake is delightful and easy to make, making it the perfect treat for any occasion. Enjoy every slice!

Snickerdoodle Bundt Cake

Snickerdoodle Bundt Cake is a delicious twist on the classic cookie, with warm cinnamon flavor and a creamy glaze that everyone will love.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the cake
  • 1 box vanilla cake mix (15.25 ounces) Use any preferred brand
  • 3 pieces eggs At room temperature
  • ½ cup vegetable oil
  • 1 cup buttermilk At room temperature
  • 1 teaspoon vanilla extract For batter
  • ½ cup brown sugar (packed)
  • ⅓ cup all-purpose flour
  • 1 Tablespoon cinnamon For sugar mixture
  • ⅓ cup butter (melted)
For the glaze
  • 8 ounces cream cheese (softened) At room temperature
  • ½ cup butter (softened) At room temperature
  • 1 teaspoon vanilla extract For glaze
  • 2 cups powdered sugar
For the topping
  • ⅓ cup sugar (granulated or sanding)
  • 2 teaspoons cinnamon

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, mix the vanilla cake mix, eggs, vegetable oil, buttermilk, and 1 teaspoon of vanilla extract. Beat until smooth.
  3. In another bowl, combine the brown sugar, flour, and 1 tablespoon of cinnamon. Mix in the melted butter until crumbly.
  4. Pour half of the cake batter into a greased Bundt pan. Sprinkle the cinnamon sugar mixture over it. Then, add the remaining cake batter on top, spreading it evenly.
Baking
  1. Bake in the preheated oven for 30-35 minutes, or until a toothpick comes out clean from the center.
Making the glaze
  1. While the cake cools, prepare the cream cheese glaze. In a bowl, mix the softened cream cheese, softened butter, 1 teaspoon of vanilla extract, and the powdered sugar until smooth and creamy.
Serving
  1. Drizzle the glaze over the cooled cake.
  2. Mix the granulated sugar and 2 teaspoons of cinnamon, and sprinkle this mixture over the glazed cake for extra flavor.

Notes

Store leftover cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate for up to a week. Let it reach room temperature before serving to enhance its flavors. Make sure all ingredients, especially the eggs and cream cheese, are at room temperature for better mixing. Use cooking spray for easy removal of the cake from the Bundt pan. Feel free to adjust the cinnamon amount to your taste preference.

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