Snickerdoodle Bundt Cake

A soft and moist bundt cake inspired by the classic snickerdoodle cookie, with a cinnamon-sugar swirl baked right in. This easy recipe starts with a cake mix for a quick, fuss-free dessert that’s full of warm flavors.

Ingredients:

– 1 box yellow cake mix

– 1 package (3.4 oz) instant vanilla pudding mix

– 4 large eggs

– 1 cup sour cream

– 1/2 cup vegetable oil

– 1/4 cup granulated sugar

– 2 tsp ground cinnamon

For the Cinnamon-Sugar Topping:

– 2 tbsp granulated sugar

– 1 tsp ground cinnamon

Directions:

1. Preheat your oven to 350°F (175°C). Grease a bundt pan thoroughly with non-stick spray or butter, then lightly dust it with flour to ensure easy release.

2. In a large mixing bowl, combine the cake mix, instant vanilla pudding mix, eggs, sour cream, and vegetable oil. Beat on medium speed for about 2 minutes, until smooth and well-mixed.

3. In a small bowl, mix together the 1/4 cup of granulated sugar and 2 teaspoons of cinnamon.

4. Pour half of the batter into the prepared bundt pan. Sprinkle half of the cinnamon-sugar mixture over the batter layer.

5. Add the remaining cake batter over the cinnamon-sugar layer, and then top with the remaining cinnamon-sugar mixture.

6. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

7. Allow the cake to cool in the pan for 10-15 minutes, then invert it onto a wire rack to cool completely.

8. Optional: Dust the cooled cake with extra cinnamon sugar or drizzle with a glaze for added sweetness.

Prep Time: 10 minutes | Cooking Time: 45 minutes | Total Time: 55 minutes

Kcal: 310 kcal | Servings: 12 servings

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