Prep 7 mins
Cook 45 mins
Moist, rich and SO easy to make and freeze. Perfect for gift-giving, or keep a steady supply in the freezer for "pop-in" company. Just like it's name, it will remind you of the cookies, except moist and rich!
- 1 (18 ounce) box yellow cake mix (reserve 2 tablespoons of dry mix)
- 4 whole eggs
- 1⁄3 cup canola oil
- 1 cup sour cream
- 1⁄3 cup light brown sugar
- 1⁄4 cup water
- 2 tablespoons brown sugar
- 2 tablespoons dry cake mix
- 2 teaspoons cinnamon
- 1⁄2 cup finely chopped pecans (optional) or 1⁄2 cup walnuts (optional)
- Preheat oven to 350°F and spray a bundt pan with "butter-flavored" cooking spray and set aside.
- In a large mixing bowl mix together (at medium speed) the dry cake mix(reserving the 2 T in a small bowl), and the next 5 ingredients until well-blended. Set aside.
- Meanwhile add the cinnamon, sugar and nuts to the 2 T. of the reserved dry cake mix.
- Pour 1/2 of the cake batter into the prepared pan.
- Sprinkle the cinnamon mixture over the top of this, and then evenly distribute the remaining batter.
- Bake for 45 minutes or until cake springs back when lightly touched.
- If desired, after the cake has cooled completely, you may squiggle a glaze of 1 cup of powdered sugar mixed with 1 to 2 tablespoons milk over the top.
I thought this cake was very boring. The flavor wasn't very good, and there was way too much glaze. It doesn't live up to the 'tang' of Snickerdoodle cookies.
This was a very delicious, moist cake indeed! When preparing the cake, I added 1 tsp. of vanilla extract to the mix. I found this cake needed to bake a bit longer (an extra 10 minutes to be exact). When preparing the glaze, I used about 1-1/2 tablespoons of milk. Thank you Aunt Yaya for the recipe!
Great recipe!!! Love Snickerdoodle cookies so wanted to try this. Love the cinnamon taste. Cake was very moist. Frosted with butter cream frosting, added a tsp of cinnamon to the frosting to get a nice light brown color. Did freeze a few pieces and they tasted really good after thawing.