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Banana Crumb Cake Recipe

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A soft and tender vanilla Bundt cake with a rich cinnamon swirl baked inside, topped with a luscious cream cheese glaze and a sprinkle of cinnamon sugar. This easy snickerdoodle-inspired dessert uses a boxed cake mix for a simple yet bakery-worthy treat.

Ingredients

1 box (15.25 ounces) vanilla cake mix

3 large eggs

1/2 cup vegetable oil

1 cup buttermilk

1 teaspoon vanilla extract

1/2 cup brown sugar, packed

1/3 cup all-purpose flour

1 tablespoon ground cinnamon

1/3 cup butter, melted

8 ounces cream cheese, softened

1/2 cup butter, softened

1 teaspoon vanilla extract (for glaze)

2 cups powdered sugar

1/3 cup granulated sugar

2 teaspoons ground cinnamon (for topping)

Instructions

  1. Preheat oven to 350°F (175°C).
  2. In a large bowl, combine cake mix, eggs, vegetable oil, buttermilk, and vanilla extract. Beat with a hand or stand mixer until fully combined and smooth.
  3. In a small bowl, mix brown sugar, flour, cinnamon, and melted butter until combined to form the cinnamon swirl mixture.
  4. Generously spray a Bundt pan with nonstick cooking spray.
  5. Pour half of the cake batter into the prepared pan. Spoon half of the cinnamon swirl mixture over the batter and gently swirl with a toothpick or skewer.
  6. Add remaining batter on top, then spoon the rest of the cinnamon swirl mixture over it. Swirl again gently to distribute.
  7. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.
  8. Cool in the pan for 15 minutes, then carefully invert onto a serving plate and cool completely.
  9. To make the glaze, beat softened cream cheese and butter until smooth. Add vanilla extract and powdered sugar and mix until creamy. Add a tablespoon of milk if needed to thin.
  10. Transfer glaze to a piping or zipper bag, snip the tip, and drizzle over the cooled cake.
  11. Mix granulated sugar and cinnamon for the topping and sprinkle over the glazed cake while glaze is still soft.

Notes

  • Add chopped pecans or walnuts to the cinnamon swirl for added crunch.
  • Substitute spice or yellow cake mix for a deeper flavor variation.
  • Store covered in the refrigerator for up to 4 days.
  • Freeze tightly wrapped (without glaze for best results) for up to 3 months.
  • Microwave individual slices for 10–15 seconds to serve warm.

Nutrition

Find it online: https://recipesbyjanet.com/banana-crumb-cake-recipe/