The Pioneer Woman Tasty Kitchen
Profile Photo

Snickerdoodle Bundt Cake

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

12
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

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.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Chocolate Cake with Pumpkin Filling
Profile Photo by Karen Kelly in Desserts
Chocolate Cake with Pumpkin Filling is the perfect seasonal addition to...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 10 Level: Easy


Cranberry Orange Carrot Cake
Profile Photo by Silvia Ribas in Desserts
This soft and moist cake is packed with fruits, veggies and...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy


Hagrid’s Rock Cakes
Profile Photo by Adina Beck in Desserts
A better version of Hagrid's rock cakes, soft and sweet, full...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


No-Bake Peppermint Bark Cheesecake
Profile Photo by Gayle | Pumpkin 'N Spice in Desserts
This No-Bake Peppermint Bark Cheesecake is smooth, creamy, and filled with...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy


Chocolate Crepe Cake
Profile Photo by Fanny | Oh Sweet Day! in Desserts
Chocolate mousse crepe cake.
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy