Description

A soft, moist Bundt cake inspired by the classic snickerdoodle cookie, featuring warm cinnamon, sweet vanilla, and a sugar coating for a nostalgic, cozy dessert.

Ingredients

1 box yellow cake mix

1 (3.4 oz) box instant vanilla pudding mix

1 teaspoon ground cinnamon

1 teaspoon vanilla extract

1 cup sour cream

1/2 cup vegetable oil

4 large eggs

1/2 cup milk

1/4 cup sugar (for coating)

1 teaspoon ground cinnamon (for coating)

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Instructions

Preheat oven to 350°F (175°C) and grease and flour a 10-inch Bundt pan.
In a large mixing bowl, combine cake mix, pudding mix, ground cinnamon, and eggs.
Add sour cream, vegetable oil, vanilla extract, and milk. Mix until batter is smooth and well combined.
Pour batter into the prepared Bundt pan and spread evenly.
Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Mix sugar and cinnamon for the coating in a small bowl. Sprinkle generously over the cooled cake.

Notes

Grease and flour the Bundt pan thoroughly to prevent sticking.

For deeper flavor, substitute spice cake mix for yellow cake mix.

Add a cinnamon-sugar swirl in the middle for a layered effect.

Top with a vanilla glaze for extra sweetness.

Store covered at room temperature for up to 3 days or refrigerate for up to a week.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 330
Sugar: 27g
Sodium: 320mg
Fat: 16g
Saturated Fat: 4g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 44g
Fiber: 1g
Protein: 4g
Cholesterol: 55mg