Snickerdoodle Bundt Cake with Box Cake Mix

Snickerdoodle Bundt cake turns a cinnamon-sugar favorite into a tender, shareable cake, using a boxed vanilla or white cake mix as a reliable shortcut. Sour cream keeps the crumb moist, while cinnamon sugar coats the pan and gives the cake its familiar warm-spice flavor.

Ingredients

• 1 tablespoon (8 g) ground cinnamon, divided
• ½ cup (100 g) granulated sugar, divided
• 1 box (15.25 oz / 432 g) vanilla or white cake mix
• 1 package (3.4 oz / 96 g) instant vanilla pudding mix
• 1 cup (240 g) sour cream, at room temperature
• ½ cup (120 ml) neutral oil, such as canola or vegetable oil
• ½ cup (120 ml) water
• 4 large eggs, at room temperature
• 1 teaspoon (5 ml) vanilla extract
• 2 tablespoons (28 g) unsalted butter, softened, for greasing the pan
• 1 tablespoon (8 g) all-purpose flour, for dusting the pan
• 1 cup (120 g) powdered sugar, for optional glaze
• 1½ tablespoons (22 ml) milk, plus more as needed, for optional glaze

Instructions

1. Prepare the pan and oven. Set a rack in the center of the oven and preheat to 350°F (175°C). Generously brush every groove of a 10- to 12-cup Bundt pan with the softened butter. Dust with the flour, tapping and turning the pan so the flour coats the butter; tap out excess. Mix 2 teaspoons of the cinnamon with 2 tablespoons of the sugar and sprinkle it evenly over the inside of the pan. Reserve the remaining cinnamon and sugar for the batter.
2. Mix the batter. In a large bowl, combine the cake mix, pudding mix, sour cream, oil, water, eggs, vanilla, remaining cinnamon (2 teaspoons) and remaining sugar (6 tablespoons). Beat with a hand mixer on low for 30 seconds, then on medium for 2 minutes, scraping the bowl once. Stop when the batter is evenly combined; avoid extended beating, which can make the cake dense.
3. Fill the pan. Spoon the batter into the prepared Bundt pan and smooth the top. Gently tap the pan on a folded kitchen towel to release large air pockets. Do not fill the pan more than about two-thirds full; if your pan is smaller, bake extra batter in a greased muffin tin rather than crowding the pan.
4. Bake. Bake for 45–55 minutes, until the cake is golden and a wooden skewer inserted into a thick part comes out clean or with a few moist crumbs. The exact time depends on the pan and oven, so begin checking at 45 minutes. Set the pan on a rack and cool for 15 minutes; cooling longer in the pan can make the cinnamon-sugar coating stick.
5. Release and cool. Run a thin, flexible spatula carefully around the outer edge and center tube. Place a serving plate over the pan, then invert both together. Lift the pan straight off. If the cake resists, leave it inverted for a few minutes and tap the pan gently; avoid forceful prying. Let the cake cool completely, about 45 minutes more, before glazing or slicing.
6. Glaze, if desired. Whisk the powdered sugar with 1½ tablespoons milk until smooth, adding a little more milk for a pourable consistency. Drizzle over the cooled cake and let the glaze set for about 10 minutes before serving.

Tips

• Grease every groove. Bundt pans are prone to sticking, particularly around the center tube. Softened butter and a light flour dusting help the cake release; oil spray alone may not coat intricate details reliably.
• Use the right mix size. This recipe is written for a standard 15.25-ounce (432 g) box. If your box is a different size, the batter amount and bake time can change; follow the package size specified rather than adding an unmeasured extra mix.
• Room-temperature ingredients blend more evenly. Take the eggs and sour cream out of the refrigerator about 30 minutes before mixing. If needed, place the eggs in warm—not hot—water for 5 minutes.
• Make it without pudding mix. You can omit the instant pudding, but expect a slightly less rich and tender crumb. Do not substitute cook-and-serve pudding, which does not behave the same way in the batter.

Serving Suggestions

Serve slices at room temperature so the cake’s cinnamon aroma and soft crumb come through. It pairs well with coffee, black tea or a glass of milk. For dessert, add lightly whipped cream, vanilla ice cream or sliced apples; keep toppings separate until serving so the cake does not become soggy.

Variations

For a stronger cinnamon-sugar effect, add up to ½ teaspoon (1 g) ground cinnamon to the batter, in addition to the cinnamon used for the pan. For a simple cinnamon glaze, whisk ½ teaspoon (1 g) cinnamon into the powdered-sugar glaze. You can replace the sour cream with the same amount of plain full-fat Greek yogurt; the cake may taste a little tangier. A yellow cake mix works in place of vanilla or white mix, with a slightly richer, more buttery flavor.

Storage and Reheating

Once completely cool, store the cake in an airtight container at room temperature for up to 2 days, or refrigerate it for up to 4 days. Refrigerate within 2 hours if it has been sitting out, especially after adding a perishable topping. For longer storage, wrap individual slices or the whole unglazed cake tightly and freeze for up to 2 months; thaw overnight in the refrigerator or for a few hours at room temperature. A slice can be warmed in the microwave for about 10–15 seconds, just until pleasantly warm. Avoid overheating, which dries the crumb.

Frequently Asked Questions

Can I use a different flavor of cake mix?
Yes. Vanilla, white or yellow cake mix all work. Yellow mix gives a deeper, buttery flavor; a vanilla or white mix lets the cinnamon stand out more clearly. Use a standard 15.25-ounce (432 g) box for the amounts here.

Do I have to use the pudding mix?
No, but it helps give this shortcut cake a soft, moist texture. If you leave it out, the cake should still bake, though its crumb may be less tender. Do not use cook-and-serve pudding mix.

Why did my Bundt cake stick?
The pan may not have been thoroughly greased and floured, or the cake may have cooled too long before turning it out. Coat the grooves and center tube carefully, then cool for 15 minutes before inverting. Older pans with worn coatings can be particularly difficult to release from.

How can I tell when the cake is done?
Check the thickest part with a wooden skewer at the earliest suggested time. It should come out clean or with a few moist crumbs, not wet batter. A little browning at the edges is normal; do not rely on color alone.

Can I make it ahead?
Yes. Bake and cool the cake a day ahead, then cover it airtight at room temperature. Add the glaze shortly before serving for the neatest finish. You can also freeze the cooled, unglazed cake and thaw it before adding glaze.

Can I bake this in another pan?
A standard Bundt pan is best for the recipe as written. Batter can be divided among loaf pans or a 9-by-13-inch (23-by-33-cm) pan, but bake time will differ; fill pans no more than about two-thirds full and start checking early. Use a skewer to judge doneness.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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