HomeDESSERT Cinnamon Toast Crunch Bundt Cake

Cinnamon Toast Crunch Bundt Cake

Posted in : DESSERT on by : Admin

This easy and insanely moist cinnamon toast crunch bundt cake starts with a cake mix and has a cinnamon-sugar swirl and cream cheese frosting!


  • 1 box white or yellow cake mix
  • 1 small (3.4 ounce) box instant vanilla pudding (unprepared)
  • 1 cup plain greek yogurt (may sub sour cream)
  • 1 cup vegetable oil
  • 4 eggs
  • 1/2 cup warm water
  • 1 cup cinnamon toast crunch cereal, crushed
  • Cinnamon Swirl

  • 1/2 cup white sugar
  • 1/4 cup cinnamon
  • Icing

  • 3 cups powdered sugar
  • 2 ounces cream cheese, softened
  • 3 teaspoons vanilla
  • milk, as needed
  • optional: 1 cup cinnamon toast crunch cereal, for topping
  • Instructions

  • Preheat oven to 350 and heavily grease a bundt pan.
  • First prepare the cake batter. In a large bowl combine cake mix, vanilla pudding mix, greek yogurt, vegetable oil, eggs, and warm water and mix well. Stir in crushed cinnamon toast crunch cereal.
  • Prepare the cinnamon swirl by whisking together the white sugar and cinnamon in a small bowl.
  • Pour 1/3 of the cake batter into the pan. Sprinkle half of the cinnamon-sugar mixture on top of the batter. Next, spread another third of the batter on top of the cinnamon-sugar. (Pro Tip: grease a rubber spatula with cooking spray or butter, the batter will spread easier!) Sprinkle remaining cinnamon sugar on top of the batter, then top with the last third of the batter.
  • Bake for 40-45 minutes until an inserted toothpick comes out clean. Allow to cool for at least 30 minutes before turning cake out onto a cooling rack.
  • After cake has completely cooled, prepare the icing. Mix together cream cheese, vanilla, and powdered sugar. Add milk 1 tablespoon at a time until a pourable consistency is reached. Drizzle over cake, then top with cinnamon toast crunch cereal if desired. Store in airtight container at room temperature until ready to serve.
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