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Snickerdoodle Bundt Cake

Prep Time10 minutes
Cook Time1 hour
Course: Dessert
Keyword: Bundt cake, cinnamon, fall baking, holiday baking, snickerdoodles
Servings: 12 slices
Author: Emily - My Messy Kitchen

Ingredients

For the bundt cake:

  • ½ cup butter flavored shortening you can replace with salted butter
  • ¼ cup salted butter room temperature
  • 1 ½ cup granulated sugar
  • 1 tsp vanilla extract
  • ½ cup vegetable oil
  • 4 eggs room temperature
  • 1 ¼ cups buttermilk room temperature
  • 3 cups all-purpose flour
  • 1 3.4 oz box of instant vanilla pudding mix
  • 1 tsp cream of tartar
  • ½ tsp baking soda
  • ½ tsp kosher salt

For the topping:

  • ½ cup salted butter melted
  • 1 cup granulated sugar
  • 2 tbsp cinnamon

Instructions

  • Preheat the oven to 350° and grease and flour the bundt pan. In the bowl of a stand mixer combine the shortening, butter, sugar and vanilla extract. Beat on medium-high speed until light and creamy, 3-5 minutes.
  • Add the oil, flour, eggs and buttermilk. Mix on low until just combined. Stir in the instant pudding, flour, cream of tartar, baking soda and salt. Mix on low until combined. Pour into the prepared bundt pan and bake for 60 minutes or until golden brown and baked through.
  • Remove from the oven and let the cake cool for ten minutes in the pan. Place a wire rack over the base of the cake, invert the pan and flip it out. Allow the cake to cool for 15 minutes. In a small bowl combine the sugar and cinnamon. Brush on the melted butter and sprinkle on the cinnamon sugar. Store covered for up to 4 days.