Snickerdoodle Bundt Cake
350kcal
Ingredients
Cake Ingredients
- 1 box vanilla cake mix (15.25 ounces)
- 3 large eggs
- ½ cup vegetable oil
- 1 cup buttermilk Can substitute with regular milk and 1 tablespoon vinegar.
- 1 teaspoon vanilla extract For the cake mixture.
- ½ cup brown sugar (packed)
- ⅓ cup all-purpose flour
- 1 Tablespoon cinnamon For the cake mixture.
Cream Cheese Glaze Ingredients
- ⅓ cup butter (melted)
- 8 ounces cream cheese (softened) Ensure it is softened to avoid lumps.
- ½ cup butter (softened) For the glaze.
- 1 teaspoon vanilla extract For the glaze.
- 2 cups powdered sugar
Cinnamon Sugar Topping
- ⅓ cup sugar (granulated or sanding)
- 2 teaspoons cinnamon
Method
Preparation
- Preheat the oven to 350°F.
- In a mixing bowl, combine the vanilla cake mix, eggs, vegetable oil, buttermilk, and 1 teaspoon of vanilla extract. Mix until smooth.
- In another bowl, mix the brown sugar, all-purpose flour, and 1 tablespoon of cinnamon together.
Baking
- Pour the batter into a bundt pan, then sprinkle the cinnamon sugar mixture evenly over the batter.
- Bake in the preheated oven for about 35-40 minutes, or until a toothpick inserted into the cake comes out clean.
Glazing
- While the cake cools, prepare the cream cheese glaze by mixing the softened cream cheese, softened butter, 1 teaspoon of vanilla extract, and powdered sugar in a bowl until smooth.
- Drizzle the glaze over the cooled cake.
Nutrition
Serving1gCalories350kcalCarbohydrates50gProtein4gFat15gSaturated Fat8gSodium200mgFiber1gSugar30g
Notes
This cake is best served warm or at room temperature. Store leftovers in an airtight container for up to three days at room temperature or in the fridge for up to a week.