The Pioneer Woman Tasty Kitchen
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Snickerdoodle Bundt Cake

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Prep:

Cook:

Level: Easy

System:

12

Description

This recipe takes just a few minutes to whip up and is ready in about an hour. Great with a tall glass of milk!

Ingredients

  • ½ cups Sugar
  • 1 Tablespoon Ground Cinnamon
  • ½ cups Oil (I Used Olive Oil)
  • 4 whole Eggs (large)
  • 1 cup Greek Yogurt (plain Nonfat)
  • 1 teaspoon Vanilla
  • 1 box Yellow Cake Mix (18.25 Oz. Box)
  • 1 box Instant Vanilla Pudding Mix (3.4 Oz Box)

Preparation

Preheat oven to 350°F. In a small bowl, combine the sugar and cinnamon. Lightly spray a bundt cake pan with cooking spray, then coat with the cinnamon-sugar mixture. You should use at least 1/3 cup to coat the pan. Make sure every nook and cranny is coated or the cake won’t release properly after cooking. Set the rest aside.

In a large bowl, combine oil, eggs, yogurt and vanilla. Stir in the yellow cake mix and vanilla pudding mix. Stir well until no lumps remain. The batter should be fairly thick.

Spread half the batter into the prepared pan. I found that using a 1-1/2 ounce scoop worked well to dish the batter into the pan. Sprinkle a couple tablespoons of the cinnamon sugar on top.

Spread the rest of the batter on top of the cinnamon sugar. Use a rubber spatula to even it out as best you can, and sprinkle with another tablespoon or two of cinnamon sugar.

Bake at 350°F for 50 minutes. Remove pan from the oven. Let the cake cook in the pan set on a cooling rack for about 10 minutes, then flip it over and out of the pan. Let it cool at least 20 minutes before cutting into the cake.

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