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This an adaptation of a cupcake recipe from the Cake Mix Doctor -- I added a couple extra cinnamon-sugar infusions and was pretty pleased with how it turned out! Don't overcook -- it should be very moist and literally melt in your mouth!


  • 1 package (18.25 ounces) plain yellow cake mix
  • 1 package (3.4 ounces) vanilla instant pudding mix
  • 1 1/4 cups whole milk
  • 3/4 cup vegetable oil
  • 3 large eggs
  • 1 tablespoon ground cinnamon
  • Cinnamon Sugar Mix
  • 4 Tbsp sugar
  • 1 tsp cinnamon
  • Cinnamon Sugar glaze
  • 1/4 cup butter
  • 4 Tbsp sugar
  • 1 tsp cinnamon
  • Frosting
  • 1 1/2 tubs whipped cream cheese frosting
  • 3/4 tsp cinnamon


  • Preheat oven to 350F. Grease 9x13in pan.
  • Combine cake mix, pudding mix, milk, oil, eggs, and cinnamon in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. After scraping sides of the bowl, increase mixer speed to medium and blend 1 1/2 to 2 minutes more-- the batter will look thick but well combined.
  • Pour 1/2 batter into pan. Sprinkle Cinnamon Sugar Mix on top, then cover with remaining cake mix.
  • Bake until cake is golden and fork comes out *almost* clean, about 30-32min.
  • Place pan on a cooling rack for at least 25min.
  • Punch small holes about 1-2 inches apart throughout cake. Melt butter on stovetop, stirring in the cinnamon and sugar until well-blended. Pour overtop the cake evenly and allow to sink in and cool for at least one hour. (Note: you can double this glaze and punch holes on both the bottom of the cake and the top and butter glaze both for extra buttery goodness!)
  • To prepare the frosting, simply stir the cinnamon into the frosting until well-mixed. Frost cake evenly, and enjoy!

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