This Cinnamon Bundt Cake Recipe is my dad’s most requested birthday cake every single year — he always says “that cinnamon cake thing you made last year” and I have never gotten tired of making it. Light fluffy brown sugar cinnamon swirl with a vanilla glaze for just $0.58 a slice and it looks like it took hours to make.
This year we made it for Thanksgiving and my kids remembered how much they loved it and immediately requested it for Christmas too. I end up making two every time because my dad always takes a whole one home — and honestly that is the best compliment a cake can get.
Why You’ll Love This Recipe!
This lazy day cinnamon bundt cake hack makes a stunning bakery-worthy cake for just pennies a slice. Here is why it works:
- Just $0.58 per slice — $6.99 total for the whole cake
- Made with a box mix shortcut — no measuring flour, sugar, or leavening
- The pudding mix is the secret — adds incredible moisture without sour cream
- Light and fluffy with a rich brown sugar cinnamon swirl running through every slice
- Simple vanilla glaze that looks stunning and takes 2 minutes to make
- Perfect for birthdays, holidays, Thanksgiving, Christmas, and everything in between
If you love easy cake recipes like this one you will also love our Honey Bun Cake, Easy Pumpkin Cake Recipe, and Chocolate Coca Cola Cake Recipe. They are all made with simple pantry ingredients, budget-friendly, and look far more impressive than the effort required.
Ingredients
- Yellow cake mix — the base of the cake. Any brand works and store brand saves money without sacrificing flavor
- Vanilla instant pudding — the secret ingredient that makes this cake so moist and light. Do not skip this — it is what sets this recipe apart from a basic box mix cake
- Vegetable oil — keeps the cake tender and moist. Any neutral oil works
- Water — follow the amounts in the recipe card
- Eggs — bind everything together and add richness
- Vanilla extract — use pure vanilla extract for the best flavor.
- Light brown sugar — the base of the cinnamon filling. Gives every slice that warm caramel sweetness
- Ground Cinnamon — the star of the filling. Do not be shy with it
- Chopped pecans or walnuts — optional but adds a wonderful crunch to the filling
- Powdered sugar, milk, and vanilla — the three ingredients for the simple glaze that makes this cake look stunning
How to Make Cinnamon Bundt Cake
Step 1 – Preheat oven to 350 degrees.
Step 2 – First you will want to prepare a 10-inch bundt pan (also known as a 12 cup bundt pan) with grease and flour. We like spraying it with your favorite non stick spray and lightly dusting it with flour. You don’t want to skip this step so that it’s easy to remove the cake once it’s finished.
Step 3 – Next prepare the filling by combining the brown sugar, cinnamon and nuts together in a mixing bowl. Set aside as you’ll need this later in this process.
Step 4 – To prepare the cake portion you need a large bowl combine the cake mix, pudding, oil and water. Then add eggs and vanilla extract. I mixed these ingredients together using my stand up electric mixer but you can use a hand mixer as well. Just mix these ingredients together for a few minutes until they are well combined.
Step 5 – Next pour approximately one third of this cake batter into the prepared bundt pan.
Step 6 – Then sprinkle half of the sugar mixture over the batter in pan. After this, pour another one third of this batter on top of the sugar mixture in the pan. Then sprinkle the remaining cinnamon/sugar mixture over this layer. Next, pour the remaining batter in the pan.
Step 7 – Bake for 37 minutes, or until a toothpick inserted into the center comes out clean. Check the cinnamon roll bundt cake around 25 minutes and if it is getting too brown, loosely cover with foil while it continues to bake.
Step 8 – After the cake baked, allow the cake to cool for at least 20 minutes. Then run a knife around the sides of the cake and invert the cake onto a wire rack. Let the cake cool completely on this wire rack.
How to Make the Glaze
Step 8 — Whisk together powdered sugar, milk, and vanilla extract in a medium bowl until smooth and pourable. The glaze will be thin — that is correct. It drizzles beautifully over the cake and is not meant to be thick like icing.
Step 9 — Move the cooled cake to a serving platter and drizzle the glaze over the top of the cake. Let it set for a few minutes before slicing and serving.
Tips for Success
- Do not skip greasing and flouring the bundt pan. This is the most important step! A properly prepared pan is the difference between a cake that releases cleanly and one that sticks and tears
- Cool for at least 20 minutes before inverting. Inverting too soon causes the cake to break apart. Give it the full 20 minutes and it will come out perfectly
- Check at 25 minutes. Every oven is different — if the top is browning too quickly cover loosely with foil for the remaining bake time
- The glaze is supposed to be thin. Do not add extra powdered sugar trying to thicken it — the thin glaze drizzles over the ridges of the bundt beautifully and looks stunning on the plate
- Make it ahead. This cake tastes even better the next day after the cinnamon filling has had time to settle into the crumb. Perfect for holiday prep
Variations and Substitutions
- Swap yellow cake mix for white, butter pecan, or spice cake mix for a different flavor profile
- Add a teaspoon of nutmeg to the filling alongside the cinnamon for a warmer spiced flavor
- Use cream cheese frosting instead of the vanilla glaze for a richer finish
- Add mini chocolate chips to the batter for a chocolate cinnamon twist
- Skip the nuts if you have nut allergies — the cake is just as delicious without them
- Make it a chocolate cinnamon cake — use chocolate cake mix with the same brown sugar filling
Storage & Freezer Instructions
Refrigerator
- Store in an airtight container for up to 4 days in the fridge. The flavor gets even better on day two
Freezer
- Wrap individual slices in plastic wrap then store in a freezer-safe bag for up to 3 months — thaw overnight in the refrigerator
Reheating
- Microwave individual slices for 20–30 seconds — serve warm for the best flavor and texture
Frequently Asked Questions
Yes — this cake is actually better the next day. Make it the day before your event, cover, and store at room temperature or in the refrigerator. Add the glaze the day of serving for the freshest look.
A 9×13 baking dish works as a substitute — pour the batter in layers with the filling the same way. Reduce the bake time to about 30 minutes and check with a toothpick. The presentation will be different but the flavor is identical.
The pan was not greased and floured thoroughly enough or the cake was inverted too soon. Always spray every ridge of the pan generously and dust with flour. Then wait the full 20 minutes before inverting — patience is the key.
Absolutely — white, butter pecan, spice cake, or even chocolate all work with the brown sugar cinnamon filling. This is one of the most versatile cake recipes on the site.
This Cinnamon Bundt Cake Recipe has been the most requested cake in our family for years — my dad asks for it every birthday and my kids request it for every holiday. At $0.58 a slice it is one of the most beautiful and budget-friendly cakes you can make. If you make it leave a star rating and a comment below — I love hearing whether your family claimed it for their birthday the way my dad did!
More Easy Cake Recipes
Cinnamon Bundt Cake Recipe
Ingredients
For the Cake:
- 1 yellow cake mix (15.25 oz)
- 1 package vanilla instant pudding (3.4 oz)
- ¾ cup vegetable oil
- ¾ cup water
- 4 large eggs
- 1 teaspoon vanilla extract
For the Filling:
- ⅓ cup light brown sugar (packed)
- 2 teaspoons cinnamon
- ½ cup chopped pecans or walnuts (optional)
For the Glaze:
- 2 cups powdered sugar
- ¼ cup milk
- 1 teaspoon vanilla extract
See how we calculate recipe costs.
Instructions
- Preheat oven to 350 degrees F.
- Spray a 12 cup bundt pan with non stick spray and dust with flour.
- In a small bowl, stir together the filling ingredients (⅓ cup brown sugar, 2 teaspoons cinnamon and ½ cup chopped pecans or walnuts). Set the filling aside.
- In a large mixing bowl, combine 1 plain yellow cake mix, 1 package vanilla instant pudding, ¾ cup vegetable oil, ¾ cup water, 4 large eggs, and 1 teaspoon vanilla extract.
- Mix with an electric mixer on low speed for 1 minute, then continue mixing for 2 to 3 more minutes, scraping down the sides of the bowl as needed, until the batter is well combined.
- Pour one-third of the batter into the prepared bundt pan.
- Sprinkle half of the cinnamon filling evenly over the batter.
- Pour another one-third of the batter into the pan, then sprinkle the remaining cinnamon filling on top. Pour the remaining batter into the pan.
- Bake for 37 minutes, or until a toothpick inserted into the center comes out clean. Check the cake around 25 minutes and if it is getting too brown, loosely cover with foil while it continues to bake.
- Let the cake cool in the pan for 20 minutes, then run a knife around the edges and invert the cake onto a wire rack. Cool the cake completely.
- In a medium bowl, whisk together 2 cups powdered sugar, 2 tablespoons milk, and ½ teaspoon vanilla extract until smooth.
- Place the cooled cake on a serving platter and drizzle the glaze over the top. Slice and serve.
Question re glaze— recipe states 2 cups of powdered sugar but the instructions state 1 cup— which is it?
Joni – I’m so sorry for the confusion! I used 2 cups powdered sugar in this recipe and I fixed this error in our recipe. Again, I’m so sorry about that!
This recipe calls for an 18.25 cake mix store doesn’t sell them how do I do this
Larisha – Sadly, cake mix sizes have changed from 18.25 ounces to 15.25 ounces recently. The recipe would stay the same and just reduce the cooking time down to 40-50 minutes until the cake is cooked through. Let me know how it turns out!
Delicious and easy recipe and you’re right it’s perfect for the holidays. Thank you
Veronica – Thank you for sharing and for your wonderful review of this recipe. I truly appreciate it.
Such an easy and delicious recipe. My 7 year old son helped me make it this evening. It is delicious and our whole house smells amazing!
I’m so glad you loved it. Thank you for taking the time to review the recipe.
I accident bought regular pudding instead of instant. Will it still work?
I’ve never tried that, so I can’t say for sure, but I think it will.
Awesome ? thanks
This recipe is similar to an old version of ” sock – it – to me” cake. Very good!
Mine rose way too high! ? But tastes delicious! I’m not sure what I did wrong
Oh, I’m not sure either as I haven’t had that issue before. I would double check your pan size to make sure you didn’t use a smaller pan.
I made this and used milk instead of water,butter instead of vegetable oil and 2 vanilla snack pack puddings. It was heavenly! ?
1/3 cup brown sugar….
Can anyone tell me how much brown sugar to use? It only displays a “?” On my screen. Any help is appreciated. Thank You!
It’s 1/3 of a cup. The recipe has been corrected. Thanks for letting us know!
How much brown sugar please!!
It’s 1/3 of a cup. The recipe has been corrected. Thanks for letting us know!
Can anyone tell me how much brown sugar to use? It only displays a “?” On my screen. Any help is appreciated. Thank You!
Sounds and looks delicious! How much brown sugar, please? Thanks!
Hi! How much brown sugar for the filling?