Snickerdoodle Bundt Cake – a delicious recipe with Sugar, Ground Cinnamon, Oil, Eggs, Greek Yogurt, Vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0F. In a small bowl, combine the sugar and cinnamon. Lightly spray a bundt cake pan with cooking spray, then coat with the cinnamon-sugar mixture. You should use at least 1/3 cup to coat the pan. Make sure every nook and cranny is coated or the cake won't release properly after cooking. Set the rest aside.
2
In a large bowl, combine oil, eggs, yogurt and vanilla. Stir in the yellow cake mix and vanilla pudding mix. Stir well until no lumps remain. The batter should be fairly thick.
3
Spread half the batter into the prepared pan. I found that using a 1-1/2 ounce scoop worked well to dish the batter into the pan. Sprinkle a couple tablespoons of the cinnamon sugar on top.
4
Spread the rest of the batter on top of the cinnamon sugar. Use a rubber spatula to even it out as best you can, and sprinkle with another tablespoon or two of cinnamon sugar.
5
Bake at 350u00b0F for 50 minutes. Remove pan from the oven. Let the cake cook in the pan set on a cooling rack for about 10 minutes, then flip it over and out of the pan. Let it cool at least 20 minutes before cutting into the cake.
648
kcal
Calories
43
g
Fat
35
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1/2 cups Sugar, 1 Tablespoon Ground Cinnamon, 1/2 cups Oil (I Used Olive Oil), 4 whole Eggs (large), and more.
Yes, Snickerdoodle Bundt Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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