Snickerdoodle Nothing Bundt Cake Dupe

If you love Nothing Bundt Cakes but want an easy version you can make at home, this Snickerdoodle Nothing Bundt Cake Dupe is SO good.

And, more importantly around here, it’s easy.

We’re starting with a boxed cake mix and dressing it up with vanilla pudding, sour cream, melted butter, and cinnamon. The result is a super moist Bundt cake that tastes like you spent way more time on it than you actually did.

Then comes the best part—a thick cinnamon cream cheese frosting piped down the sides to give it that Nothing Bundt Cake look.

No fancy decorating skills required. I use a Ziploc bag!

This is a great cake for holidays, birthdays, showers, church events, potlucks, or anytime you need an easy dessert that still looks impressive.

Snickerdoodle Bundt Cake Recipe

Prep Time: 15 minutes
Cook Time: 45–50 minutes
Oven Temperature: 350°F

Ingredients

For the Cake

• 1 box white or yellow cake mix
• 1 small package instant vanilla pudding
• 1 cup sour cream
• ½ cup butter, melted
• ½ cup water
• 4 eggs
• 1 teaspoon cinnamon

For the Cinnamon Cream Cheese Frosting

• 8 oz cream cheese, softened
• ½ cup butter, softened
• 2 teaspoons vanilla
• 2½ teaspoons cinnamon
• 6 cups powdered sugar
• ¼–½ cup milk

How to Make a Snickerdoodle Nothing Bundt Cake Dupe

1. Make the Cake Batter

Preheat your oven to 350°F.

Add the cake mix, instant vanilla pudding, sour cream, melted butter, water, eggs, and cinnamon to your mixing bowl.

Mix on low for 30 seconds, then increase to medium speed and mix for 2 minutes.

That’s it for the batter. Dump it all in and let the mixer do the work!

2. Bake

Grease your Bundt pan really well, making sure you get into all those little grooves.

Pour the batter evenly into the prepared Bundt pan.

Bake at 350°F for 45–50 minutes, or until a toothpick inserted into the cake comes out clean.

Let the cake cool completely before frosting.

And I mean completely! If the cake is still warm, that beautiful cream cheese frosting isn’t going to stay where we put it.

Make the Cinnamon Cream Cheese Frosting

Add the softened cream cheese and softened butter to your mixer and beat until smooth.

Add the vanilla, cinnamon, and powdered sugar and mix well.

Slowly add the milk until the frosting reaches the consistency you want. Start with less—you can always add more.

You want this frosting to be thick enough to hold its shape when piped.

If your frosting gets too thin, add a little more powdered sugar. If it’s too thick, add a little more milk.

How to Get That Nothing Bundt Cake Frosting Look

You absolutely do not need fancy cake decorating tools for this.

Take your frosting and spoon it into a large Ziploc bag. Push all of the frosting toward one corner and cut a fairly large piece off the end.

Starting at the top of the cake, pipe a big, thick line of frosting straight down the side.

Repeat this all the way around the cake.

Don’t worry about making every line perfect. We’re going for that thick, draped frosting look.

Once you’ve gone all the way around, take whatever frosting you have left and fill in the center.

Done!

You have a homemade Bundt cake that looks like it came straight from the bakery.

Finding Easy Tips

Grease that Bundt pan REALLY well. Bundt pans have so many little grooves and details where cake can stick. Make sure you get every part of the pan before adding your batter.

Let the cake cool completely. Cream cheese frosting and warm cake are not friends. If you’re impatient, you’ll end up with frosting sliding down onto your cake plate.

Add the milk slowly. You can always add more milk, but once the frosting gets too thin, you’ll need more powdered sugar to thicken it back up.

Use a Ziploc bag for piping. There’s no need to pull out a piping bag and decorating tips. Cut the corner off a Ziploc bag and you’re good to go.

White or yellow cake mix both work. Use whichever one you already have in the pantry.

Why This Cake Works So Well

This is one of my favorite kinds of recipes because we’re taking a shortcut and making it taste homemade.

The instant vanilla pudding and sour cream take a regular boxed cake mix and make it much richer and more moist.

Then there’s the cinnamon.

You get cinnamon in the cake itself, but the real Snickerdoodle flavor comes through in that cream cheese frosting with 2½ teaspoons of cinnamon.

It gives you that warm cinnamon flavor in every bite without turning this into a complicated from-scratch cake.

When to Serve It

This Snickerdoodle Bundt Cake is easy enough to make just because you’re craving something sweet, but it’s pretty enough to put on the table for a special occasion.

It’s perfect for:

• Holidays
• Birthday parties
• Bridal or baby showers
• Church gatherings
• Potlucks
• Family dinners
• Brunch
• Teacher or neighbor gifts

Or make it on a random Tuesday because you want cake. I’m not judging.

How to Store Snickerdoodle Bundt Cake

Because the frosting contains cream cheese, I recommend storing the cake covered in the refrigerator.

Take it out before serving and let it sit at room temperature for a little while so the cake and frosting can soften.

An Easy Bakery-Style Cake at Home

This Snickerdoodle Nothing Bundt Cake Dupe is exactly the kind of dessert I love—easy ingredients, simple directions, and a finished cake that looks like you worked much harder than you actually did.

Boxed cake mix does the heavy lifting, sour cream and pudding make it extra moist, and that thick cinnamon cream cheese frosting takes it over the top.

That’s Finding Easy at its best.

If you make this one, let me know what you think!

And if you love easy recipes like this, stick around. I’m always looking for ways to make cooking, entertaining, and everyday life just a little bit easier.