Dolly Parton Snickerdoodle Cake
This Dolly Parton Snickerdoodle Cake is light and fluffy with a cinnamon-sugar ribbon, cinnamon glaze, and a sparkling finish.
This Dolly Parton Snickerdoodle Cake brings together two things I love: a simple doctored cake mix recipe and the old-fashioned cinnamon-sugar flavor of a classic snickerdoodle.
I started with a box of Dolly Parton’s Favorite Yellow Cake Mix and transformed it into a light, fluffy Bundt cake with a ribbon of brown sugar and cinnamon running through the middle. A simple cinnamon glaze and a sparkling cinnamon-sugar finish make it just fancy enough for Dolly.
The Flavors of Home
There’s also a very personal reason this particular Dolly Parton cake makes me smile. My favorite snickerdoodle cookie recipe came straight from my mama’s cookbook, and Mama was a devoted Duncan Hines fan.
She and I used to disagree about which cake mix brand was best, and Duncan Hines was always her pick. Since Dolly Parton’s cake mixes are made by Duncan Hines, Mama would have gotten quite a kick out of this recipe. And after tasting how light and fluffy this cake turned out, I might finally have to admit she had a point.
A Trip to Remember
Mama also loved Tennessee, especially Gatlinburg and Pigeon Forge. One year I drove all the way from Texas to Tennessee with her and a group of senior citizens from her church for a Jubilee in Gatlinburg, and she couldn't wait to show me around Pigeon Forge.
She passed away in 2017, long before our family returned to the area a couple of years ago, but I know how much she would have loved that trip. Somehow it seems fitting that a Dolly Parton cake, inspired by Mama’s snickerdoodles and made with her beloved Duncan Hines, would bring all of those memories together.
Ingredients for Dolly Parton Snickerdoodle Cake
You only need a handful of simple ingredients to transform a yellow cake mix into this cinnamon-sugar Bundt cake.
For the Cake
- 1 box Dolly Parton’s Favorite Yellow Cake Mix
- 1 small box (3.4 ounces) instant vanilla pudding mix
- 4 large eggs
- ¾ cup heavy whipping cream
- ¼ cup milk
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- ¾ teaspoon cream of tartar
For the Cinnamon-Brown Sugar Ribbon
- ¾ cup packed light brown sugar
- 2 teaspoons ground cinnamon
For the Cinnamon Glaze
- ¾ cup powdered sugar
- 1–2 teaspoons ground cinnamon
- Water, as needed to thin
For the Sparkling Cinnamon-Sugar Finish
- Granulated sugar
- Ground cinnamon
You’ll find a printable recipe card with complete instructions at the bottom of this post.
How to Make Dolly Parton Snickerdoodle Cake
Preheat your oven to 325°F. Prepare a Bundt pan thoroughly with nonstick baking spray, making sure you get into all of the grooves and crevices so the cake releases easily after baking.
In a large mixing bowl, combine the yellow cake mix and instant vanilla pudding mix. Add the eggs, heavy whipping cream, milk, vegetable oil, vanilla extract, and cream of tartar. Mix until everything is well incorporated and the batter is smooth, scraping down the sides of the bowl as necessary.
In a separate small bowl, stir together the brown sugar and cinnamon until evenly combined.
Pour approximately half of the cake batter into the prepared Bundt pan. Sprinkle the cinnamon-brown sugar mixture evenly over the batter. I didn’t make an effort to keep the cinnamon mixture away from the edges of the pan. I actually wanted some of that beautiful cinnamon ribbon to peek through on the outside of the finished cake.
Carefully spoon the remaining cake batter over the cinnamon layer and gently smooth it out.
Bake at 325°F for approximately 45 minutes, or until the cake springs back when lightly touched and a toothpick or cake tester comes out clean or with a few moist crumbs. Because ovens and Bundt pans vary, I recommend checking the cake shortly before the baking time is up.
Allow the cake to cool briefly in the pan before carefully turning it out onto a wire rack or serving plate. Let the cake cool before adding the glaze.
To make the glaze, combine the powdered sugar and cinnamon. Add a tiny amount of water at a time, stirring until you have a light glaze that's thin enough to drizzle over the cake.
Drizzle the glaze over the cooled Bundt cake. While the glaze is still wet, sprinkle the top lightly with a mixture of cinnamon and granulated sugar. The sugar catches the light and gives the cake a little bit of sparkle.
And really, if you’re making a Dolly Parton cake, it deserves a few rhinestones, don’t you think?
What to Expect from This Snickerdoodle Cake
This might be one of the simplest cakes I’ve made lately, but it’s also one of my favorites when it comes to both flavor and texture. The yellow cake is surprisingly light and fluffy, with a gorgeous ribbon of cinnamon and brown sugar running through it. That cinnamon-sugar layer develops a little bit of crunch as the cake bakes, and I absolutely loved that contrast against the soft, tender crumb.
The light cinnamon glaze adds just enough sweetness without weighing down the cake, while the final sprinkle of cinnamon sugar adds another hint of classic snickerdoodle flavor along with that pretty sparkle. And I have to admit, Mama might have been right about Duncan Hines after all—at least when it comes to this yellow cake.
Variations and Substitutions
Try another yellow cake mix. I made this recipe with Dolly Parton’s Favorite Yellow Cake Mix, but another yellow cake mix should work if that’s what you have available. Keep in mind that the flavor and texture can vary slightly between brands.
Make a vanilla glaze. If you want the cinnamon ribbon to be the star, leave the cinnamon out of the glaze and add a splash of vanilla extract instead. You’ll still have plenty of cinnamon-sugar flavor throughout the cake.
Add even more cinnamon. Serious cinnamon lovers can add a little cinnamon directly to the cake batter. Personally, I loved having the light vanilla cake surrounding that distinct ribbon of cinnamon and brown sugar, so I wouldn’t change a thing.
Skip the glaze. If you want an even simpler cake, you can skip the powdered sugar glaze. Brush the top of the cake very lightly with melted butter and sprinkle it with cinnamon sugar instead.
Add a little extra sparkle. A generous sprinkle of cinnamon sugar over the wet glaze gives this cake its pretty glistening finish. It’s a simple touch, but especially appropriate for a Dolly-inspired dessert.
Frequently Asked Questions
Cream of tartar provides the subtle tang that helps distinguish classic snickerdoodle flavor from ordinary cinnamon sugar. It’s one of the signature ingredients in traditional snickerdoodle cookies, so I wanted a touch of it in this cake, too.
It has many of the flavors you associate with a classic snickerdoodle: vanilla, cinnamon, sugar, and that subtle tang from cream of tartar. The cinnamon-brown sugar ribbon and cinnamon-sugar finish really bring those flavors forward.
Yes. I used Dolly Parton’s Favorite Yellow Cake Mix, which is made by Duncan Hines, but another yellow cake mix should work. Different brands and box sizes may produce slightly different results.
Instant vanilla pudding adds flavor and helps give the doctored cake mix a lovely texture. I used vanilla because I wanted the cake itself to remain light in flavor so the cinnamon-brown sugar ribbon could really stand out.
That can happen when some of the cinnamon-brown sugar mixture reaches the edge of the Bundt pan. In this recipe, I actually wanted it to happen! I loved seeing that cinnamon ribbon peeking through the outside of the finished cake.
Coat your Bundt pan very thoroughly, paying special attention to every groove and crevice. A nonstick baking spray containing flour works particularly well for detailed Bundt pans. Also, don’t leave the baked cake sitting in the pan for too long before turning it out.
The cake should spring back when lightly touched, and a toothpick or cake tester inserted into the cake should come out clean or with a few moist crumbs. Because ovens and Bundt pans vary, begin checking shortly before the suggested baking time is up.
Once the glaze has set, cover the cake well and store it at room temperature for a couple of days. For longer storage, place it in an airtight container in the refrigerator. Let refrigerated slices come back toward room temperature before serving for the best texture.
Absolutely. For best results, freeze the cake before adding the glaze. Wrap the completely cooled cake—or individual slices—well and place them in an airtight freezer-safe container. Thaw at room temperature and add the glaze and cinnamon-sugar topping before serving.
More Cinnamon-Sugar Favorites
If you love the cinnamon-sugar flavors in this cake, be sure to check out my favorite Snickerdoodle Cookies. That recipe came straight from my mama’s cookbook, and it’s the recipe that inspired this cake in the first place.
And if you’re baking along with my Dolly-inspired series, be sure to visit my Dolly Parton Recipes collection for more cakes and sweet treats inspired by Dolly, Tennessee, and some good old-fashioned Southern baking.
Sometimes the simplest cakes turn out to be the ones you remember. This one gave me a light, fluffy cake, a wonderful slightly crunchy ribbon of cinnamon and brown sugar, and a chance to think about Mama, Tennessee, and some very happy memories.
I think she would have loved this one. And I know she would have reminded me that she was right about Duncan Hines all along.
Be sure to check out my growing collection of Dolly Parton recipes!
- Dolly Parton Banana Bread
- Dolly Parton Banana Bread Cookies
- Dolly Parton Pineapple Coconut Cake
- Dolly Parton Coconut Cookies with Lemon Glaze
- Dolly Parton Apples & Bananas Dump Cake
- Dolly Parton Chocolate Thumbprint Cookies with Nutella
- Dolly Parton Gooey Butter Bars
- Dolly Parton Mississippi Mud Cake
- Dolly Parton Sock It to Me Cake
- Dolly Parton Strawberry Lemonade Cheesecake Bars
- Dollywood Cinnamon Bread (Copycat Recipe)
Thanks for Stopping By
If you make this recipe and love it please leave a comment or review. And before you go, please pin some photos to your Pinterest boards!
Janice Thompson is a professional baker, cake designer, and author with over 20 years of experience creating unique cakes and desserts. She’s the creator of Out of the Box Baking, where she shares her favorite doctored cake mix recipes, tutorials, and baking tips. Learn more →
Dolly Parton Snickerdoodle Cake
This easy Dolly Parton Snickerdoodle Cake starts with a cake mix and features a buttery cinnamon-brown sugar swirl running through a light, fluffy cake. The cinnamon-sugar mixture adds a lovely little crunch that contrasts beautifully with the tender crumb.
Ingredients
- Cake
- 1 box Dolly Parton Favorite Yellow Cake Mix
- 1 cup milk
- ½ cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- Cinnamon-Brown Sugar Mixture
- ½ cup packed brown sugar
- 2 teaspoons ground cinnamon
- For the Top
- Cinnamon sugar, as desired
Instructions
- Preheat oven to 350°F. Prepare a 9 x 13-inch baking dish with nonstick baking spray.
- Place the cake mix, milk, oil, eggs, and vanilla in a large mixing bowl. Beat until smooth and well combined.
- Pour approximately half of the batter into the prepared baking dish.
- Combine the brown sugar and cinnamon in a small bowl.
- Sprinkle the cinnamon-brown sugar mixture evenly over the batter.
- Carefully spread the remaining cake batter over the cinnamon layer.
- Sprinkle the top with cinnamon sugar.
- Bake for 35–40 minutes, or until the cake springs back when lightly touched and a tester comes out clean.
- Place the pan on a wire rack and allow the cake to cool before slicing and serving.
Notes
The cinnamon-brown sugar layer creates a distinct ribbon through the center of the cake and adds a slight crunch against the very light, fluffy crumb.
This cake is delicious without frosting. A simple powdered-sugar glaze would also work if you want to dress it up.
Store tightly covered at room temperature for 2–3 days.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 328Total Fat: 13gSaturated Fat: 2gUnsaturated Fat: 11gCholesterol: 49mgSodium: 353mgCarbohydrates: 48gFiber: 1gSugar: 29gProtein: 4g
The nutrition information is a product of online calculators. I try to provide true and accurate information, but these numbers are estimates.
