A cozy, sweet treat straight from my family kitchen — this Cinnamon Sugar Bundt Cake is the kind of recipe I turn to when I want something easy, nostalgic, and guaranteed to impress. With a yellow cake mix as its base, this cake gets an upgrade from instant vanilla pudding and a cinnamon-sugar swirl that makes every slice feel like a warm hug. It’s perfect for holidays, potlucks, or any time I crave a no-fuss dessert that still tastes homemade.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 box Duncan Hines yellow cake mix
1/4 cup brown sugar
1/4 cup white granulated sugar
1 (5.1 oz) box vanilla instant pudding mix
2 teaspoons cinnamon
4 large eggs
3/4 cup water
3/4 cup vegetable oil
Optional Glaze:
1/4 cup melted butter
1/2 cup sugar
1/4 cup water
Directions
I preheat the oven to 350°F (175°C) and grease and flour a bundt pan to prevent sticking.
In a large mixing bowl, I stir together the yellow cake mix, brown sugar, white sugar, vanilla pudding mix, and cinnamon.
I add in the eggs, water, and oil, then beat the mixture on medium speed for 2–3 minutes until the batter is smooth.
I pour the batter evenly into the prepared pan.
The cake bakes for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
After baking, I let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
For the glaze, I combine melted butter, sugar, and water in a saucepan and bring it to a boil, stirring until the sugar dissolves. I pour the warm glaze slowly over the cooled cake for a shiny, sweet finish.
Servings and timing
This recipe serves 12 generous slices. It takes about 10 minutes to prep and 55 minutes to bake, giving me a total time of around 1 hour and 5 minutes. Each serving has approximately 370 kcal, making it a satisfying dessert or sweet snack.
Variations
Add-ins: Sometimes I mix in chopped pecans or walnuts for crunch.
Spiced up: I occasionally add a pinch of nutmeg or clove for deeper spice.
Chocolate twist: Swapping the vanilla pudding for chocolate and adding chocolate chips gives it a new flavor profile.
Mini bundts: I’ve made this in mini bundt pans for cute individual servings—just reduce the baking time accordingly.
Fruit swirl: A swirl of apple pie filling or chopped cooked apples brings a lovely fruit note that pairs beautifully with the cinnamon.
Storage/Reheating
I store leftovers in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days. To reheat, I microwave individual slices for about 10–15 seconds — just enough to warm it through without drying it out. If I want to freeze it, I wrap the cake tightly in plastic wrap and foil, then freeze it for up to 3 months. I thaw it overnight at room temperature before serving.
FAQs
How do I know when the bundt cake is done baking?
I insert a toothpick into the thickest part of the cake — if it comes out clean or with a few crumbs, it’s ready.
Can I use a different flavor of cake mix?
Yes, I’ve tried it with spice cake and even chocolate for a fun twist. Just be aware it’ll change the overall flavor.
Do I have to use the glaze?
Not at all — I sometimes skip the glaze when I want a less sweet version. The cake is flavorful enough on its own.
Can I make this cake ahead of time?
Yes, I often bake it a day in advance. It actually gets more moist by the next day, especially if I add the glaze after it cools.
What’s the best way to grease a bundt pan?
I like to use a mix of butter and flour or a baking spray with flour to make sure the cake releases cleanly.
Conclusion
This Cinnamon Sugar Bundt Cake is my go-to for a no-fail, crowd-pleasing dessert. It’s easy to prepare, delightfully moist, and full of comforting flavor. Whether I’m hosting a holiday dinner or just want something sweet with coffee, this recipe always delivers.
📖 Recipe:
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Mom’s Cinnamon Sugar Bundt Cake
- Total Time: 1 hour 5 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
A cozy, nostalgic dessert made with yellow cake mix, vanilla pudding, and a cinnamon-sugar swirl. This moist and flavorful bundt cake is perfect for holidays, potlucks, or everyday indulgence.
Ingredients
1 box Duncan Hines yellow cake mix
1/4 cup brown sugar
1/4 cup white granulated sugar
1 (5.1 oz) box vanilla instant pudding mix
2 teaspoons cinnamon
4 large eggs
3/4 cup water
3/4 cup vegetable oil
Optional Glaze:
1/4 cup melted butter
1/2 cup sugar
1/4 cup water
Instructions
- Preheat oven to 350°F (175°C) and grease and flour a bundt pan.
- In a large mixing bowl, combine the cake mix, brown sugar, white sugar, vanilla pudding mix, and cinnamon.
- Add eggs, water, and vegetable oil. Beat on medium speed for 2–3 minutes until smooth.
- Pour the batter evenly into the prepared bundt pan.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
- To make the glaze, combine melted butter, sugar, and water in a saucepan and bring to a boil, stirring until sugar dissolves.
- Slowly pour the warm glaze over the cooled cake.
Notes
Add chopped pecans or walnuts for crunch.
Enhance with a pinch of nutmeg or clove for a deeper spice flavor.
Use chocolate pudding and chocolate chips for a fun twist.
Mini bundt pans work well—just reduce the baking time.
Add a swirl of apple pie filling for fruity variation.
Store in an airtight container at room temp (3 days) or fridge (5 days).
Microwave slices 10–15 seconds to reheat.
Freeze wrapped in plastic and foil for up to 3 months; thaw overnight at room temperature.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 28g
- Sodium: 320mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
