A cozy Snickerdoodle Bundt Cake with buttery vanilla crumb, warm cinnamon swirls, and a creamy glaze. Comforting, simple, and absolutely delicious.

Scale

1 box vanilla cake mix (15.25 oz)

3 eggs

1/2 cup vegetable oil

1 cup buttermilk

1 teaspoon vanilla extract

1/2 cup brown sugar

1/3 cup all-purpose flour

1 tablespoon cinnamon

1/3 cup melted butter

8 oz cream cheese, softened

1/2 cup butter, softened

1 teaspoon vanilla extract

2 cups powdered sugar

1/3 cup granulated sugar

2 teaspoons cinnamon

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1. Preheat oven to 350°F (177°C) and grease a bundt pan generously.

2. Combine cake mix, eggs, oil, buttermilk, and vanilla until smooth and thick.

3. In a bowl, mix brown sugar, flour, cinnamon, and melted butter for the swirl.

4. Pour half the batter into the pan, spoon over half the cinnamon swirl, and gently swirl with a knife.

5. Add remaining batter, top with remaining swirl, and swirl lightly again.

6. Bake 40–45 minutes until a toothpick inserted comes out mostly clean with a few crumbs.

7. Cool 15 minutes in the pan, then invert onto a serving plate and cool completely.

8. Beat cream cheese, butter, vanilla, and powdered sugar until creamy and smooth.

9. Drizzle glaze over cooled cake.

10. Combine granulated sugar and cinnamon, sprinkle over glaze before it sets.

Use Saigon cinnamon for stronger flavor. Store covered in the fridge up to 4 days or freeze up to 3 months.