Cinnamon Bundt Cake Recipe

Cinnamon bundt cake topped with a icing on a cake pan.

4.95 from 40 votes

This Cinnamon Bundt Cake Recipe is a light fluffy brown sugar cinnamon swirl cake topped with a simple vanilla glaze — made with a box mix shortcut that nobody will ever guess. Just $6.99 total and $0.58 per slice for a cake that looks like it came from a bakery. My dad requests this every single year for his birthday and my kids have requested it for every holiday since.

Prep Time10

Cook Time1

Cool20

Total Time1 30

Course: Dessert

Cuisine: American

Servings:

Author: Carrie Barnard

Cost: $6.99, $0.58 per Servings

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

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 (1/3 cup brown sugar, 2 teaspoons cinnamon and 1/2 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.

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