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Brown Sugar Cinnamon Bundt Cake

67 Reviews

This Brown Sugar Cinnamon Bundt Cake is such a quick and easy dessert to throw together if you’ve got to take a dessert somewhere. 

A photo of a slice of brown sugar bundt cake with a cinnamon sugar topping on the outside and swirls of brown sugar and cinnamon in the middle.

It is also a major crowd pleaser! The flavors are simple, warm and inviting. And a bundt cake always looks so fancy and gorgeous.

The cinnamon sugar, once the cake has been turned out creates a crackly cinnamon sugar topping that’s delicious with those swirls of brown sugar…yowza!

Let’s Get this Party Started

This brown sugar cinnamon bundt cake is all about the brown sugar cinnamon pockets you scatter throughout the cake. I always make the brown sugar bits first because it needs to be cold when it is added to the batter. Mix the cold butter, brown sugar, flour and cinnamon together and then stick it into the fridge to chill while you make the cake batter.

A photo of a slice of brown sugar bundt cake with a cinnamon sugar topping on the outside and swirls of brown sugar and cinnamon in the middle.

Bundt Pan Prep

Making a bundt cake can be fear-inducing! You know that moment of truth when you turn the pan over and just pray to the bundt gods that that cake comes out clean. We honestly have found that thoroughly spraying the pan with nonstick cooking spray does the trick the best. For this cake, we coat the pan with a cinnamon and sugar mixture. Once baked, the cake comes out with a beautiful crystallized sugar coating on the outside that makes this cake sing! Letting the cake cool completely also helps with the cake coming out clean and perfect.

A photo of a slice of brown sugar bundt cake sitting on a wire cooling rack with a swirls of brown sugar and cinnamon in the middle.

Brown Sugar Obsessed

I’m going to let you in on a little secret – I’m completely obsessed with brown sugar. It is SO. DANG. GOOD! Whenever I get out the brown sugar, I always search around for the little bits that have clumped together and then eat them. That is how this cake is. Little clumps of brown sugar goodness pop up in ever bite.

What Exactly is in a Cake Mix?

The batter for this cake starts with a white cake mix. Using a boxed cake mix simply cuts out some measuring of dry ingredients. A white cake mix contains flour, super fine sugar, baking soda, and salt. This recipe is all about keeping things simple so boxed cake mix it is!

A photo of a slice of brown sugar bundt cake with a cinnamon sugar topping on the outside and swirls of brown sugar and cinnamon in the middle.

Why Pudding?

When a boxed cake mix is used, it is quite often paired with a pudding mix as well. Adding pudding to a boxed cake mix adds flavor and moistness to the cake. For this recipe, we like to use the French vanilla instant pudding. It add so much substance and flavor to the cake. It also gives the cake a beautiful moist texture. Make sure the pudding mix is the instant pudding and not cook and serve, and go ahead and skip the sugar free stuff. That just won’t turn out right.

The cake mix and pudding packets are all the dry ingredients. Those are mixed together and then wet ingredients are added (eggs, water and oil). Make sure to mix everything thoroughly but to not over mix it. Pour half of the batter into the prepared bundt pan and then add the brown sugar butter bits. Top with the rest of the batter and bake!

A photo of a slice of brown sugar bundt cake sitting on a wire cooling rack with a swirls of brown sugar and cinnamon in the middle.

We love this simple cake, and it really does get devoured whenever we take it anywhere. The good news is that if you keep pudding mixes on hand, then you probably have everything you need for this cake in your pantry already. You’re going to love this one!

More Delicious Bundt Cake Recipes



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This Brown Sugar Cinnamon Bundt Cake is such a quick and easy dessert to throw together if you've got to take a dessert somewhere. Send a slice my way!

Brown Sugar Cinnamon Bundt Cake

4.18 from 67 votes
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 12
A vanilla bundt cake with brown sugar swirls


  • 1/4 Cup Butter cold, cut in cubes
  • 1/2 Cup Brown Sugar
  • 1/3 Cup Flour
  • 1 Teaspoon Cinnamon
  • 1 Cake Mix white
  • 3 ounce Pudding French vanilla, instant
  • 4 Eggs large
  • 1 Cup Water
  • 1/2 Cup Oil
  • 2 Tablespoons Cinnamon Sugar


For the Brown Sugar

  • In a bowl, using your fingers, mix together the brown sugar, butter, flour and cinnamon, set aside in the fridge.

For the Cake

  • Heat the oven to 375 and spray a bundt pan with nonstick spray.
  • Sprinkle the Cinnamon Sugar in and set aside.
  • In a bowl, stir together the cake mix and pudding powder.
  • Add remaining ingredients and pour half into the bundt pan.
  • Take clumps of the brown sugar mixture and drop into the bundt.
  • Add the rest of the batter on top and bake for 35-40 minutes.
  • Allow to cool and turn out on a platter to eat.


Bundt cake can be frozen for 1 month.
Nutrition Facts
Brown Sugar Cinnamon Bundt Cake
Amount Per Serving (1 g)
Calories 200 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 4g25%
Cholesterol 65mg22%
Sodium 59mg3%
Potassium 36mg1%
Carbohydrates 15g5%
Fiber 1g4%
Sugar 12g13%
Protein 2g4%
Vitamin A 197IU4%
Calcium 27mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

A photo of a slice of brown sugar bundt cake with a cinnamon sugar topping on the outside and swirls of brown sugar and cinnamon in the middle.

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About the authors

carrian feik cheney oh sweet basil

Cade and Carrian have three children and love to spend time together whether it’s vacationing or snuggled up on the couch for a good movie.

And this family especially loves to eat.

They love everything from the keep you fit and healthy to the get out your sweat pants indulgent and everything in between.

But most of all, they love the memories made, shared and treasured and it’s all thanks to a meal shared together with loved ones.

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Recipe Rating


  • This recipe looks amazing, I can’t wait to try it. If I don’t have a bundt cake pan handy, is it possible to use a regular cake pan instead and if possible what adjustment would need to be during baking to ensure success?

    • Reply
    • Hi Mariah! You can use a standard 9×13 baking dish. Just make sure not to overfill it. You will probably have some batter leftover (make cupcakes with any extra!). Leave 1/2 – 1 inch of space in the 9×13 to allow for the cake to expand. Your baking time will be less. I would start checking it around 25 minutes and bake until a toothpick comes out of the middle with just a few crumbs. Enjoy!!

      • Reply
  • I have made this multiple times because it’s a family favorite! Has anyone tried making it in cupcake form? Wondering if it still turns out?

    • Reply
    • Hi Nicki! I’ve never tried converting it to cupcakes, but I don’t see why it wouldn’t work. Follow the recipe instructions filling cupcake liners about 3/4 full. Bake at the same temperature for 18-22 minutes.

      • Reply
  • This Brown Sugar Cinnamon Bundt cake (along with several other recipes I have tried and everyone enjoyed from your collection) is delightful. I always look forward to seeing your posts for the pleasure of trying something new. Many times before, I would test a recipe before taking to a family or friend gathering to avoid a public disaster. I have learned that your recipes are already tried and true! Thank you for the wonderful treasures you share and your devotion to such an interesting blog. Love your humor, hints, and good food!

    • Reply
    • Thank you so much Vicki! We appreciate your support so much! This cake is guilty pleasure of mine!

      • Reply
  • This Bundt cake is sinfully delicious! I made the recipe twice in one day, one for home and one for my in-laws. The entire house smelled like cinnamon, yummy! The pudding added to the cake mix just makes your taste buds dance; it’s an absolute symphony of richness. I made the recipe exactly as provided and the entire family loved it. Thank you for such a wonderful recipe! I know it will be a much requested treat at our house from now on.

    • Reply
    • Hi Shannon! Thank you so much for the great review! We appreciate it so much. Thank you so much for taking time to leave a comment and so glad you enjoyed this cake! Now I’m craving it!

      • Reply
  • Shouldn’t it say put half the cinnamon sugar in the bunt bun.

    • Reply
  • This cake is delicious! I used whole milk instead of the water. It had a really nice, moist texture. I only cooled the cake in the pan for about 15 mInutes because my son came home from school and begged for a piece. 🙂 I had no trouble releasing the cake from the pan, but some of the cinnamon sugar crystals stuck to the pan. I’ll definitely let it cool longer next time!

    • Reply
    • Thank you so much for the feedback Janet! So glad you enjoyed it!

      • Reply
  • Scrolled thru before coming to the comment sections .. but what size of Bundt pan did you use ?
    Also, the crumbles don’t “sink” due to them being “heavy” ? … I always thought you very very lightly dust ( with flour) any add ins to a cake to keep them from sinking .
    Thanks for your input . Want to try recipe , but want it to turn out correctly!

    • Reply
    • We use a 10 cup bundt pan. A 12 cup size would work just find too. It will just be a little shorter. No, they don’t sink. The batter is thick enough to keep them suspended. Enjoy!

      • Reply
  • hi! i’m so glad i found this recipe! going to make it for a friend’s b-day. a few questions: 1) can i add some mini cinnamon chips to the batter? 2) would it be strange to frost a bundt cake? if not, do you think a spicy chocolate buttercream would work? maybe i could add the cinnamon chips to the icing instead of cake? trying to incorporate my friend’s favorites.
    thanks so much!

    • Reply
    • Hi Teresa! Some mini cinnamon chips in the batter would be delicious! We frost bundt cakes all the time! We put it on more like a drizzle, just swipe it across the top of the cake. Spicy chocolate buttercream sounds totally dreamy! Sprinkle some cinnamon chips on top and you have it made! Let us know how it goes!

      • Reply
  • Worst recipe. The brown sugar “crumbles”were too heavy and the cake split apart when turned over. You say stay in pan to cool. How long is that ? Would have been nice to know.

    • Reply
    • Hi Joan! It needs to stay in the pan to completely cool before turning it out of the pan.

      • Reply

Cozy Christmas Movie & Snack Nights 🎥🎄