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If you’re a fan of snickerdoodle cookies and love the warm, comforting taste of cinnamon, then you’re in for a treat! This Snickerdoodle Bundt Cake recipe combines the classic flavors of cinnamon and sugar with the ease of a box cake mix.

How to Make a Delicious Snickerdoodle Bundt Cake with Box Cake Mix

The result? A moist, flavorful, and beautifully swirled Bundt cake that’s perfect for any occasion. Plus, it’s topped with a luscious cream cheese glaze and a sprinkle of cinnamon sugar. Let’s dive into this delightful dessert!

Why You’ll Love This Recipe

Quick and Easy: Using a box cake mix means less time measuring ingredients and more time enjoying the process.
Irresistible Flavor: The cinnamon swirl baked into the vanilla cake creates a warm and cozy flavor profile.
Perfect for Any Occasion: Whether it’s a family gathering, holiday party, or just because, this cake is sure to impress.
Customizable: You can adjust the cinnamon sugar topping or glaze to suit your taste preferences.

Ingredients You’ll Need

This recipe is broken down into three main components: the vanilla cake, the cinnamon swirl, and the cream cheese glaze. Here’s what you’ll need:

For the Vanilla Cake:

1 box vanilla cake mix (15.25 ounces)
3 eggs
½ cup vegetable oil
1 cup buttermilk
1 teaspoon vanilla extract

For the Cinnamon Swirl:

½ cup brown sugar (packed)
⅓ cup all-purpose flour
1 tablespoon cinnamon
⅓ cup butter (melted)

For the Cream Cheese Glaze:

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

For the Cinnamon Sugar Topping:

⅓ cup granulated or sanding sugar
2 teaspoons cinnamon

How to Make Snickerdoodle Bundt Cake

Step 1: Preheat Your Oven

Preheat your oven to 350°F (175°C). This ensures your cake bakes evenly.

Step 2: Prepare the Vanilla Cake Batter

In a large mixing bowl, combine the vanilla cake mix, eggs, vegetable oil, buttermilk, and vanilla extract. Use a hand-held or stand mixer to blend everything together until you have a thick, smooth cake batter. Set aside.

Step 3: Make the Cinnamon Swirl

In a small bowl, mix together the brown sugar, flour, cinnamon, and melted butter. Stir until all ingredients are fully combined into a crumbly mixture.

Step 4: Assemble the Cake

Prepare your Bundt pan by spraying it generously with nonstick cooking spray. This will help prevent sticking when it’s time to remove the cake.

Pour half of the prepared cake batter into the Bundt pan.
Spoon half of the cinnamon swirl mixture on top of the batter.
Use a toothpick or skewer to gently swirl the cinnamon mixture into the batter.
Add the remaining cake batter on top, followed by the rest of the cinnamon swirl mixture. Swirl again for that beautiful marbled effect.

Step 5: Bake

Place the Bundt pan in your preheated oven and bake for 40–45 minutes. To check for doneness, insert a toothpick into the center of the cake—it should come out with only a few crumbs (no raw batter). Once baked, remove the cake from the oven and let it cool in the pan for at least 15 minutes.

Step 6: Cool and Invert

After cooling, carefully invert the cake onto your serving plate. If it sticks slightly, gently run a knife around the edges of the pan to help release it. Allow the cake to cool completely before adding the glaze.

Making the Cream Cheese Glaze

In a medium bowl, combine softened cream cheese and butter. Use a hand-held mixer to beat until smooth and creamy. Add vanilla extract and powdered sugar, mixing until you achieve a frosting-like consistency. If it’s too thick, add a tablespoon of milk or microwave it for about 20 seconds to soften.

Transfer the glaze to a piping bag (or a resealable plastic bag with a corner snipped off). Using a zigzag motion, drizzle the glaze over the top of your cooled Bundt cake.

The Finishing Touch: Cinnamon Sugar Topping

While the glaze is still soft, mix together granulated sugar and cinnamon in a small bowl. Sprinkle as much of this mixture as you like over the top of the cake for that signature snickerdoodle flavor.

Serving and Storing Your Cake

This Snickerdoodle Bundt Cake is best served fresh, but it can be stored in an airtight container in the refrigerator for up to four days. If you want to prepare it ahead of time, you can also freeze it for up to three months—just make sure to wrap it tightly in plastic wrap and foil before freezing.

Tips for Success

Ensure Easy Removal from Pan: Make sure to generously coat your Bundt pan with nonstick spray or butter to prevent sticking.
Swirl Gently: When swirling the cinnamon mixture into the batter, avoid over-mixing so you can maintain those beautiful layers.
Customize Your Topping: If you’re feeling creative, add chopped nuts or drizzle caramel over the glaze for extra flavor.
Room Temperature Ingredients: For best results, ensure your cream cheese and butter are softened before making the glaze.

Nutrition Information

Each slice of this Snickerdoodle Bundt Cake contains approximately:

Calories: 717 kcal
Carbohydrates: 90g
Protein: 7g
Fat: 38g
Sugar: 65g

While this isn’t exactly a health food, it’s perfect for indulging on special occasions or when you’re craving something sweet and satisfying!

Final Thoughts

This Snickerdoodle Bundt Cake is proof that you don’t need complicated recipes to create something truly spectacular. The combination of moist vanilla cake, swirls of cinnamon sugar, and creamy glaze makes this dessert an irresistible treat for all ages. Whether you’re baking for friends, family, or just yourself (no judgment here!), this recipe is guaranteed to be a hit.

So grab your ingredients, preheat that oven, and get ready to bake up some magic! Don’t forget to share your creation—because nothing brings people together like dessert. Enjoy!