The Brown Sugar Cinnamon Bundt Cake I Swore I’d Never Share

There are some recipes you tuck away like family heirlooms…the kind you make so often you don’t even think about measuring anymore. This brown sugar cinnamon bundt cake was one of those for me.

For years, I swore I’d never share it.

Not because it’s complicated (it’s not). Not because it’s fancy (it isn’t). But because it’s ours. It’s the cake that shows up on my kitchen counter nearly every weekend, perched on a well-loved family heirloom cake stand, feeding my people without me ever having to make breakfast on Saturday morning. It’s the cake my kids slice into late Friday night and my husband enjoys with coffee on Saturday morning.

But after taking it with me last week to visit MeMe and getting yet another round of “You have to give me this recipe”—I finally gave in. This cake has become a favorite in other homes now too and I suppose that’s how you know it’s time to pass it along.

A Little History First…

I’ve been making this cake for close to fifteen years. When my son was diagnosed with celiac at a young age, I slowly figured out how to adapt our family staples to be gluten-free without sacrificing comfort or flavor. This was one of the first recipes I reworked and truthfully, whether it’s made gluten-free or not, you’d never know the difference. Trust me, I serve it to my all things gluten neighbor and he can’t tell the difference! I’ve even seen him slice it with a pocket knife on the porch!

It’s forgiving. It’s flexible. And it’s always, always good.

I’ve even heard from friends who’ve made variations…subbing in chocolate cake mix and chocolate pudding for a richer twist and they swear it’s just as delicious.

Brown Sugar Cinnamon Bundt Cake

Ingredients

• 1 box yellow cake mix (I use Aldi’s gluten free version)

• 1 package vanilla pudding mix

• 2 tablespoons ground cinnamon

• ¾ cup vegetable oil

• ¾ cup water

• ½ cup sparkling white wine, apple juice, or Sprite

• 4 eggs

• ¼ cup brown sugar

• ¼ cup white or cane sugar

Instructions

1. Preheat your oven to 350°F and generously grease a bundt pan.

2. Add all cake ingredients to a large mixing bowl.

3. Mix well until fully combined and smooth.

4. Pour batter into the prepared pan and bake for about 55 minutes, or until a toothpick comes out clean.

The Glaze (Don’t Skip This Part)

This is where the magic happens and it’s meant to be poured over the cake while it’s hot.

You’ll need:

• ½ cup (1 stick) butter

• ¼ cup sugar

• ¼ cup sparkling white wine, apple juice, or Sprite

I’ve used just about every light-colored, slightly citrusy or fruity liquid you can imagine here—whatever I had on hand. Don’t overthink it.

1. Melt the butter.

2. Stir in the sugar and liquid.

3. Pour the mixture slowly over the hot cake, letting it soak in.

4. Allow the cake to cool completely.

5. Flip it onto a cake stand and enjoy!

This is the cake you keep on the counter. The one you slice into all weekend long. The one that makes your house smell like comfort and care.

And now…it’s yours too.

If you make it, I’d love to know. Some recipes are meant to stay close, but the best ones? They find their way into other kitchens, other stories, other families.

With love,
Rebecca