This Cinnamon Roll Style Bundt Cake recipe is so perfect for for all occasions with cinnamon sugar goodness! I use a simple homemade frosting like the Nothing Bundt Cakes, we love this cake!
Table of Contents
- Favorite Bundt Cake Recipe
- Why You’ll Love This Recipe
- What You’ll Need For Cinnamon Cake
- How To Make Cinnamon Bundt Cake Recipe
- Recipe Tips
- Nothing Bundt Cake Style!
- How To Serve Bundt Cake
- Storage Instructions
- Can Bundt Cake Be Frozen?
- Try More Cinnamon Roll Recipes!
- Get the Recipe
- Pin Cinnamon Roll Style Bundt Cake!
Favorite Bundt Cake Recipe
We make bundt cake recipes on a regular basis for birthdays, Holidays, baby showers…you name it, its a perfect cake to enjoy with family and friends. This bundt cake recipe is simple to prepare and makes the house smell so lovley in the process! The sweet cinnamon sugar cake with cream cheese frosting is a hit for any party or gathering!
Be sure to try my Texas Sheet Cake Recipe too! Follow Picky Palate on Instagram for daily recipe inspiration.
Why You’ll Love This Recipe
- Everyone seems to love cinnamon roll flavors!
- Makes the perfect cake for just about any celebration.
- Easy cake recipe that starts with a cake mix.
- Easy to frost using the Nothing Bundt Cake style method!
What You’ll Need For Cinnamon Cake
Here are the simple, easy to find ingredients to make a cinnamon roll bundt cake. See the recipe card located at the bottom of the post for full details.
- yellow cake mix– Any box of yellow mix will work just fine. Use the ingredients I have listed in the recipe card and not what’s listed on the box.
- instant vanilla pudding mix– In the baking section of the grocery store, grab a box of instant vanilla pudding mix.
- large eggs– For consistency, I always purchase large eggs for my recipes.
- canola oil– Canola oil is part of the wet ingredients that help keep the cake soft and moist.
- sour cream– Sour cream is another part of the wet ingredients.
- milk– Use 2% milk or another high fat milk. Heavy whipping cream and half and half work great too.
- brown sugar– Light or dark brown sugar is fine for this recipe.
- ground cinnamon– Ground cinnamon is a main ingredient of this bundt cake. The cake tastes just like a cinnamon roll.
- cream cheese– Make sure you properly soften your cream cheese before preparing the frosting. Helps give a perfectly smooth consistency.
- butter, salted– I generally use salted butter for my recipes, unsalted is just fine too.
- powdered sugar– Also referred to as confectioners sugar. This sugar is used to make the cream cheese frosting.
How To Make Cinnamon Bundt Cake Recipe
- Preheat oven to 350 degrees F. and spray a bundt cake pan generously with cooking spray.
- Prepare Cake Mix. Place cake mix, pudding mix, eggs, milk, oil and sour cream into a large mixing bowl. Mix until well combined. Transfer half of the cake batter into the bundt cake pan.
3. Cinnamon Roll Filling. Combine brown sugar and cinnamon into a medium bowl, stirring to combine. Pour evenly over cake batter in bundt cake pan. Spoon remaining cake batter over cinnamon sugar layer, spreading carefully.
4. Bake for 35-40 minutes, until cake is baked through. Check center with a toothpick to assure it comes clean. Remove cake and take a plastic knife around edges to loosen while it cools. When cool, carefully flip cake onto cake plate. If any cake gets left in pan, carefully remove it and patch it back onto cake. Frosting will cover it 🙂
5. Prepare Frosting. To prepare frosting place cream cheese and butter into a mixing bowl, stir until well combined then slowly add powdered sugar until nice thick consistency. Continue adding powdered sugar until needed.
6. Frost Cake. Either spread over cooled cake, or place frosting in a piping bag with a large round tip and pipe frosting lines that go from inside to outside of cake as shown in my photos.
Recipe Tips
How To Handle A Bad Cake Flip. Depending on your bundt cake pan, how much cooking spray you apply to your pan and even bake time, sometimes you don’t get the perfect flip when removing your bundt cake. If some cake pieces broke and ended up still on your bundt pan, don’t worry! I simply take a plastic knife to remove the pieces and patch it back onto the cake. The frosting covers any imperfections. I do this often 🙂
Nothing Bundt Cake Style!
To frost your bundt cake like Nothing Bundt Cake does, simply place your cream cheese frosting from the recipe inside a piping bag with a large round tip attached. Pipe the frosting from the inside of the bundt cake to the outside of the bundt cake leaving about an inch at the bottom. Easy and fun!
How To Serve Bundt Cake
Slice bundt cake into 2 inch slices or desired amount. Serve room temperature or warmed in the microwave for 15 seconds. Can be served with ice cream too. We love enjoying this cake for Birthdays, Holidays, Family Parties….you name it, this cake is always welcome!
Storage Instructions
Refrigerate. Store leftover bundt cake in an airtight container in the refrigerator for up to 4-5 days. I enjoy the cake chilled as well as room temperature.
Can Bundt Cake Be Frozen?
Yes, freeze bundt cake without the frosting in an airtight container for up to 3 months. Thaw to room temperature when ready to serve. Frost when cake has been thawed.
Try More Cinnamon Roll Recipes!
Cinnamon Roll Style Bundt Cake Recipe
Equipment
- Oven
- Bowl
- bundt cake pan
- measuring cups
- measuring spoons
- mixing spoons
- large ziplock bag or pastry bag/tip if you want to use for frosting application
Ingredients
- 1 Box Yellow Cake Mix
- 3.4 ounce box instant Vanilla Pudding Mix
- 4 large eggs
- 1/2 cup milk
- 1/2 cup canola oil
- 1/2 cup sour cream
Cinnamon Sugar Filling
- 3/4 cup packed light or dark brown sugar
- 1 tablespoon ground cinnamon
Cream Cheese Frosting
- 8 ounces softened cream cheese
- 4 tablespoons softened butter salted
- 3 + cups powdered sugar
Instructions
- Preheat oven to 350 degrees F. and spray a bundt cake pan generously with cooking spray.
- Place cake mix, pudding mix, eggs, milk, oil and sour cream into a large mixing bowl. Mix until well combined. Transfer half of the cake batter into the bundt cake pan. Combine brown sugar and cinnamon into a medium bowl, stirring to combine. Pour evenly over cake batter in bundt cake pan. Spoon remaining cake batter over cinnamon sugar layer, spreading carefully. Bake for 35-40 minutes, until cake is baked through. Check center with a toothpick to assure it comes clean. Remove cake and take a plastic knife around edges to loosen while it cools. When cool, carefully flip cake onto cake plate. If any cake gets left in pan, carefully remove it and patch it back onto cake. Frosting will cover it 🙂
- To prepare frosting place cream cheese and butter into a mixing bowl, stir until well combined then slowly add powdered sugar until nice thick consistency. Continue adding powdered sugar until needed. Either spread over cooled cake, or place frosting in a piping bag with a large round tip and pipe frosting lines that go from inside to outside of cake as shown in my photos.
Nutrition
Pin Cinnamon Roll Style Bundt Cake!
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My little sister loves the pecan praline cake from Nothing Bundt Cakes and was so sad when it was discontinued. So for her birthday, I used this recipe with a few modifications and it was perfect! My only changes were cutting the sugar/cinnamon mix (I used 1/2 cup instead of 3/4 brown sugar) and folding in 1 cup of toasted chopped pecans. I love how simple the instructions are on this recipe, how quickly it came together, and how delicious it turned out! Thanks so much for the recipe 🙂
Thanks for the feedback! Glad you enjoyed the recipe.
The cake looks so great!! Thank you for sharing the recipe.
Can this be made as a regular cake?
Hi Amanda, I think it would be just fine, I’d bake it in a 9 x 13 inch pan, check bake time starting around 25 minutes.
Can this be made in regular cake pans? My son is asking for a “cinnamon” birthday cake for his birthday on Thursday
Hello,
Do you use large white eggs or brown eggs and are they organic or not?
Also do you use regular milk or low fat and organic milk or non-organic?
Thank you.
I generally use large white England’s Best Eggs for my baking. ..and 2% organic milk. Let me know if you need anything else.