Snickerdoodle Swirl Bundt Cake (A Multi-verse Cake)
My Snickerdoodle Swirl Bundt Cake is part of the Multi-verse of giving boxed cake mixes the oomph of its life. Yes, there are a bazillion “doctored up” boxed cake mix recipes on the internet, but here, I have created my own Multi-verse of exceptional recipes for you to enjoy, all beginning with a boxed cake mix.
The addition of ground cinnamon in the cake mix plus the cinnamon swirl inside is a stunning presentation of a delicious cake.
Be sure not to overmix the cake batter; it will not turn out as moist and tall as it should. Use a timer instead of intuition while mixing the batter. Trust me.
When you combine the swirl ingredients, continue whisking until no more flour clumps are visible. The mixture will set up a bit, but don’t worry about that. Drop small spoonfuls evenly over the first half of the cake batter. It will be a pretty “ribbon” throughout the cake.
You can switch up the cake and pudding slightly. I wouldn’t go crazy and use a chocolate mix with a strawberry pudding and cinnamon. There is a reasonableness to this recipe. A box of White Cake or French Vanilla would be good in this recipe. And you can sub a vanilla, French vanilla or even a cheesecake pudding mix. Play around with it if you’d like.
You can certainly use vanilla extract in this recipe. I used vanilla bean paste because I wanted those dark flecks of vanilla seeds along with the cinnamon throughout my batter. My only request: use pure extract and not imitation. If you do a taste test, side-by-side, you’ll see why I am a little adamant about it. There’s no contest that a pure vanilla extract is superior to an imitation.
You can use either light or dark brown sugar for the “swirl” mixture that you layer in your batter. I prefer dark brown so it is more prominent-looking in the slices. When you blend your swirl ingredients together, it looks a little “runny” at first, but then solidifies a bit as it sits until you use it. That’s okay. Just use your fingers to scatter it over half of your batter.
I thought of this cake for one of the Multi-verse cakes and searched the internet to see if there was already a Snickerdoodle Cake made from a box, and sure enough, there was. I looked over her recipe at practicallyhomemade.com because I wanted to be sure my cake recipe was quite different from hers. Her cake looks and sounds really good, too, by the way.
Without further ado, enjoy this Snickerdoodle Swirl Bundt Cake from the Multi-verse series!
Snickerdoodle Swirl Bundt Cake (A Multi-verse Cake)
Equipment
- 1 10-12 cup Bundt pan
Ingredients
- 1 15.25-ounce Vanilla (or French Vanilla) cake mix, I prefer Duncan Hines
- 1 3.3-ounce box White Chocolate (or Vanilla) instant pudding mix
- 1/3 cup granulated sugar
- 1 tablespoon ground cinnamon
- 1 cup sour cream, or mayonnaise
- 4 eggs
- 1/2 cup buttermilk, I use full-fat
- 1/2 cup neutral oil
- 2 tablespoons vanilla extract or vanilla bean paste
Cinnamon Swirl Mixture:
- 1/2 cup dark brown or light brown sugar
- 1/2 cup all-purpose flour
- 1 tablespoon ground cinnamon
- 6 tablespoons unsalted butter, melted
- 1/ teaspoon vanilla extract
Cream Cheese Glaze:
- 4 ounces cream cheese, softened
- 2 cup confectioners' sugar
- 1 teaspoon vanilla extract
- 4-6 tablespoons heavy cream, add as needed
Instructions
- Preheat the oven to 350 degrees.
- Grease a 10-12 cup Bundt pan and set aside.
- Combine the ingredients for the Cinnamon Swirl Mixture in a medium bowl; set aside.
- Place the beater blade onto a stand mixer, or alternatively you can use a hand-held mixer. Into the mixer bowl, add the cake mix, pudding mix, sugar, and cinnamon. Combine on low for 1 minute.
- Add the sour cream, eggs, buttermilk, oil, and vanilla. Mix on medium speed for 2 minutes, stopping halfway to scrape the blade and bowl if needed.
- Pour half of the cake batter into the Bundt pan. Evenly sprinkle the Cinnamon Swirl Mixture over the batter. You may have to use your hands, as the mixture sets up slightly. Scrape the remaining batter evenly over your Swirl Mixture. Smooth the top.
- Bake in the preheated oven for 40 to 55 minutes, depending on the heating elements in your oven. Adjust the cook time as needed for your oven. Check for doneness at 40 minutes by inserting a toothpick into the cake. You want only a few moist crumbs on the toothpick.
- Remove from the oven and cool for 20 minutes.
- Invert the cake onto a cake stand or cake plate. Be careful, it is still very hot from the oven.
- Allow the cake to completely cool before frosting with the Cream Cheese Glaze.
- To make the glaze, put all the ingredients in a medium bowl and blend well with an electric mixer or a stand mixer. Add more heavy cream as needed to pour. If you prefer a thicker glaze that can be spread, adjust the powdered sugar to make a thicker glaze.
- Glaze the cake and serve. If not serving immediately, do not glaze the cake until you are ready to serve. Keep the cake covered at room temperature for up to 4 days. Refrigerate any leftover glazed cake for up to 4 days.
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