Bundt Cinnamon Butter Cake
A moist and flavorful Bundt cake with cinnamon-sugar swirls, perfect for dessert or coffee gatherings, combining classic yellow cake with warm cinnamon accents.
Ingredients
Instructions
- Mix brown sugar and cinnamon in a small bowl.
- Combine the yellow cake mix, oil, eggs, and sour cream in a separate bowl and mix until smooth.
- Layer some of the cake batter into the prepared Bundt pan, followed by half of the cinnamon sugar mixture.
- Repeat layering with remaining batter and cinnamon sugar mixture.
- Bake at 350°F (175°C) for about one hour or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For added richness, consider substituting half of the oil with unsweetened applesauce. This Bundt cake can also be enhanced with a splash of vanilla extract or a handful of chopped nuts to complement the cinnamon flavor. Ensure all ingredients are at room temperature for optimal mixing. If you want a variation, try using chocolate cake mix instead for a delightful twist, similar to Easy-Mac.
Serving Suggestions
This cake is delightful on its own but can be served with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert. Pair it with coffee or tea for a perfect afternoon treat. For a festive touch, drizzle a simple glaze over the top or sprinkle it with powdered sugar. It also pairs beautifully with Old-Fashioned Cherry Cobbler for a lovely dessert spread.
Storage & Reheating
Store any leftover Bundt Cinnamon Butter Cake in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, slice a piece and warm it in the microwave for about 10-15 seconds, or enjoy it cold, as the flavors meld beautifully over time.
Nutrition & Diet Analysis (per serving)
Each serving of Bundt Cinnamon Butter Cake contains roughly 251 calories, with 2g protein, 41g carbohydrates, and 9g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cake ahead of time?
Yes, this Bundt cake can be made a day in advance. Just ensure it's completely cooled before wrapping it in plastic wrap to keep it moist. This allows the flavors to develop and makes for a convenient dessert option when entertaining.
What can I use instead of sour cream?
If you don't have sour cream on hand, Greek yogurt is a great substitute and will give the cake a similar tangy flavor and moist texture. You can also use buttermilk, but reduce the amount of added oil slightly to maintain the cake's consistency.
How can I tell when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Keep an eye on it during the last 10 minutes of baking, as oven temperatures can vary. If the top is getting too dark, you can cover it loosely with aluminum foil.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).