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 Serving

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 the oven to 350°F. Spray a 12-cup Bundt pan with nonstick cooking spray and dust it with flour.
Stir the filling ingredients together in a small bowl. Set aside.
Combine the cake ingredients in a large mixing bowl. Beat with an electric mixer on low speed for 1 minute, then beat for 2–3 minutes, scraping down the sides as needed.
Pour one-third of the batter into the prepared pan.
Sprinkle half of the filling evenly over the batter.
Add another one-third of the batter, followed by the remaining filling. Top with the remaining batter.
Bake for 37 minutes, or until a toothpick inserted into the center comes out clean. Check the cake after 25 minutes and loosely cover it with foil if it is browning too quickly.
Cool the cake in the pan for 20 minutes. Run a knife around the edges, then invert the cake onto a wire rack to cool completely.
Whisk the glaze ingredients together in a medium bowl until smooth.
Transfer the cooled cake to a serving platter and drizzle with the glaze. Slice and serve.

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