Snickerdoodle Bundt Cake
Cake mix snickerdoodle bundt cake is like a copycat Nothing Bundt Cake cinnamon and sugar dessert for Christmas or year round.
Servings: 12
Ingredients
- 1 box cake mix white used, spice is great for stronger flavors too
- 1 box instant vanilla pudding vanilla, 1 oz. sugar free was used
- 1 c water
- 3/4 c vegetable oil
- 4 eggs
- 1/3 c sugar
- 1/2 c brown sugar
- 2 tbsp cinnamon
Instructions
- Preheat the oven to 325 degrees F. In a large bowl, whisk together the cake mix and instant pudding mix. Add water, oil, and eggs. Mix until you have a smooth batter.
- In a separate bowl, combine the sugar, brown sugar and cinnamon. Spray the inside of your bundt pan with nonstick cooking spray. Sprinkle part of the cinnamon sugar mixture on the bottom of your pan. Trying to coat as much of the sides as possible.
- Pour half of your cake batter into the pan. Layer with more of the cinnamon sugar mixture (reserving some extra for topping after baking). Pour remaining batter in the pan.
- Bake for approximately 40-45 minutes or until toothpick comes out mostly clean with moist crumbs attached. Carefully remove the bundt pan from your oven and let cool on a cooling rack before flipping the cake out of the pan and on to a plate.
- Once you remove the cake from the pan, top with remaining cinnamon sugar mixture and/or drizzled with frosting.
Video
Nutrition
Serving: 1oz | Calories: 269kcal | Carbohydrates: 59g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 55mg | Sodium: 389mg | Potassium: 60mg | Fiber: 1g | Sugar: 40g | Vitamin A: 83IU | Vitamin C: 0.1mg | Calcium: 121mg | Iron: 1mg