A true blue American classic, this Cinnamon Swirl Bundt Cake brings together everything people love about a simple, well-made cake. The warm cinnamon, the tender crumb, and that old-school swirl make it feel right at home on any table. It’s the kind of cake that works for holidays, quiet afternoons, and everything in between. No matter when you make it, it always feels like the right choice.

This bundt cake bakes up soft and tender with a thick swirl of brown sugar, pecans, and cinnamon running through the center. Every slice shows off that stripe, giving you a little crunch and warmth in each bite. The sour cream keeps the batter moist, while the glaze adds a simple finish that makes the cake easy to serve and enjoy. It’s dependable and straightforward, which is part of its charm.

Bundt cake covered in white icing dripping down the sides.

Reach for this recipe any time you need a bundt cake that fits the moment without extra fuss. It works for parties, brunches, church events, or coffee breaks with neighbors. You can even use it as a birthday cake for someone who prefers cake without frosting. It’s a reliable go-to when you want a cake that always turns out well.

A good shopping list makes baking smoother and helps you avoid extra trips to the store. Before you begin, take a minute to check your pantry and write down anything you’re running low on.

all purpose flour
salt
baking soda
unsalted butter softened
granulated sugar
eggs
sour cream
vanilla extract
toasted chopped pecans
brown sugar
ground cinnamon
powdered sugar
milk

The Tricks Get a Bundt Cake To Come Out Of The Pan

If you’ve ever baked a bundt cake and had it get stuck in the pan, this is for you. And me, because I have made myself cry trying to make a bundt cake.

Choose a high-quality pan with a smooth interior and well-defined edges.
Wash the pan thoroughly and dry it fully before greasing.
Grease every angle and corner using baking spray with flour.
Or use a thin layer of shortening followed by a dusting of flour. If after flouring you see spots you missed, grease those and flour as well. For chocolate cakes you can use cocoa powder.
Pay close attention to the center tube, because missed spots there lead to sticking and tearing.
Let the cake cool in the pan for 10–15 minutes so the structure can set.
Gently loosen the edges with a thin spatula if needed.
Invert the pan onto a cooling rack and let gravity do the work; avoid shaking or banging the pan.
If the cake hesitates, place a warm towel over the exterior of the pan for a minute to help release it.

Slice of glazed cinnamon swirl Bundt cake on a white plate.

How To Store This Bundt Cake

Once cooled, store leftover slices in an airtight container at room temperature for up to three days. To keep them longer, refrigerate for up to a week.

This cake also freezes well; wrap individual slices tightly and freeze for up to three months. Thaw at room temperature when you’re ready to enjoy them.

Partially sliced Bundt cake on a stand showing the cinnamon swirl layer.

Cinnamon Swirl Bundt Cake

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Prep Time: 30

Cook Time: 1 15

Total Time: 1 45

Servings: Servings

Calories: 661kcal

A soft cinnamon swirl bundt cake that never goes out of style and always draws a crowd.

Print Recipe

Equipment

Bundt Pan

Ingredients

3 cups all-purpose flour
1 tsp salt
1/2 tsp baking soda
1 cup butter softened unsalted
2 1/2 cups granulated sugar
6 large eggs
1 cup sour cream
2 tsp vanilla extract

Cinnamon Swirl Layer

1 cup toasted chopped pecans
1/3 cup brown sugar
1 1/2 tsp ground cinnamon

Glaze

2 1/2 cups powdered sugar
3 tbsp milk

Instructions

Preheat oven to 325°F and generously spray a bundt pan then dust with flour
In a medium bowl whisk flour salt and baking soda and set aside
In a large mixing bowl beat the butter for 2 to 3 minutes until smooth
Slowly add the granulated sugar mixing well
Add the eggs one at a time mixing between each addition
Slowly add the dry ingredients and mix until incorporated
Add sour cream and vanilla and mix until just combined
In another bowl stir together the pecans brown sugar and cinnamon
Pour half the batter into the prepared bundt pan
Sprinkle the pecan cinnamon mixture evenly over the batter
Pour the remaining batter over the swirl layer
Bake 65 to 75 minutes or until a wooden skewer inserted in the center comes out clean
Cool in the pan for 10 to 15 minutes then invert onto a wire rack to finish cooling
For the glaze whisk the powdered sugar and milk then drizzle over the cooled cake