Snickerdoodle Swirl Bundt Cake (A Multi-verse Cake)
The smell of cinnamon and vanilla fill your home with the simple and delicious Bundt cake. The simplicity begins with a cake mix, but you would never guess it!
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.
Nutrition Facts
Snickerdoodle Swirl Bundt Cake (A Multi-verse Cake)
Amount per Serving
Calories
682.71
% Daily Value*
Fat
33.29
g
51
%
Saturated Fat
12.95
g
81
%
Trans Fat
0.37
g
Polyunsaturated Fat
6.64
g
Monounsaturated Fat
11.01
g
Cholesterol
113.95
mg
38
%
Sodium
570.56
mg
25
%
Potassium
260.58
mg
7
%
Carbohydrates
91.97
g
31
%
Fiber
1.58
g
7
%
Sugar
66.09
g
73
%
Protein
6.69
g
13
%
Vitamin C
0.28
mg
0
%
Calcium
142.2
mg
14
%
Iron
2.07
mg
12
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!