Snickerdoodle Cake
- Ready In:
- 52mins
- Ingredients:
- 10
- Serves:
-
16
ingredients
- 510.29 g box yellow cake mix (reserve 2 tablespoons of dry mix)
- 4 whole eggs
- 78.78 ml canola oil
- 236.59 ml sour cream
- 78.78 ml light brown sugar
- 59.14 ml water
-
Cinnamon-sugar filling
- 29.58 ml brown sugar
- 29.58 ml dry cake mix
- 9.85 ml cinnamon
- 118.29 ml finely chopped pecans (optional) or 118.29 ml walnuts (optional)
directions
- 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.
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Reviews
-
Love this cake! My kiddos love snickerdoodles, so to find a cake that is like it.....HEAVEN. I didnt have oil so I used crisco butter flavored and milk instead of water. I just sprinkled cinn/sugar on top and a little brown sugar cause I could. What a great dessert! Gone within 24 hours. I also used my jelly roll pan to make bars instead of the bundt pan. Thanks for the great recipe!
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Tweaks
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Love this cake! My kiddos love snickerdoodles, so to find a cake that is like it.....HEAVEN. I didnt have oil so I used crisco butter flavored and milk instead of water. I just sprinkled cinn/sugar on top and a little brown sugar cause I could. What a great dessert! Gone within 24 hours. I also used my jelly roll pan to make bars instead of the bundt pan. Thanks for the great recipe!
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Wonderful easy to make cake. I used pan release recipe#78579 to prepare my baking pan. For the filling I used chopped pecans and swirled the filling mixture into the batter slightly with a knife to distribute it more evenly. The drizzle was a perfect addition (I used 10% half and half cream instead of milk), and sprinkled some cinnamon on top for presentation. Yummy.
RECIPE SUBMITTED BY
My husband and I live on a lake with our Bichon Maggie and Truly, a Maine Coon cat. I love to cook for my family and friends,and our faith is the most important part of our lives. I'm a crafter, painter,...love animals, children. A retired speech pathologist for the public school system, my husband and I love to travel, and we are avid campers and hikers. Old recipes (ones from the 19th and early 20th centuries) are facinating to me, and my husband and I are very interested in anything and everything British. My mom is my best friend and the world's greatest!