HI.
I know many of us love the Cake Mix Doctor books. Many like the Snickerdoodle cake, while a few others think it is a little bland. A friend of mine from the CMD forum told me how she modifies it, and it is amazing. When you lift the cake saver lid off this one, you will be mesmerized by the smell of cinnamon. I don't think she would mind me sharing her out of this world version:
Mary Ks modified Snickerdoodle cake
Ingredients:
1 package Cinnamon Swirl Cake Mix (Betty Crocker makes one)
small package of French Vanilla Instant Pudding Mix
1 cup of whole milk or evaporated milk
1 stick of butter, melted
4 large eggs for a bundt or layers, but for a 13x9x2 only use 3 eggs
1 tsp pure vanilla extract
3 tsp cinnamon
1 tsp butter extract
3/4 - 1 bag cinnamon baking chips (Hershey makes them, but they might be seasonal. King Arthur Flour sells them too).
Place rack in center of the oven and preheat to 325.
Grease and flour a bundt pan, 13x9x2 or two 9 inch round cake pans.
Place the cake mix, pudding mix, milk, melted butter, eggs, vanilla, butter extract and cinnamon in a large mixing bowl. Blend with a mixer on low for 1 minute. Scrap down the sides and beat at medium speed just until combined. Do not overbeat. Stir in the cinnamon baking chips. Then sprinkle the cinnamon mixture that came with the cake mix onto the batter, and only stir 6 times. Divide the batter into the pans.
Bake the cakes until they are golden brown and spring back. A bundt will take 55-60 minutes, layers approximately 27-29 minutes. Test it before removing - I have undercooked the bundt twice, but it was still delicious!!!
Cool on wire rack for 10 minutes and then remove from pan.
(You might not want to add the whole bag of chips, but I prefer to).
If you make this as a bundt or even a 13x9x2, I prefer the Brown Sugar Glaze for it. Its a little sweet, but just drizzle it sparingly and it is delicious! Here is the recipe:
3 Tbl butter or margarine
3 Tbl packed light brown sugar
3 Tbl heavy (whipping) cream
½ tsp pure vanilla extract
Place all ingredients in a medium size pan over medium heat. Bring mixture to a boil, stirring. Let boil 1 minute, stirring often.
Remove the pan from the heat and spoon or spread the warm glaze over the cake.
You will be wowed by this version of this popular cake!
Thanks, Melissa!
I am always looking for something new to put into my Bundt pan!
Theresa 
I am a cinnamon NUT!!! I have to try this. It sounds soooo good! Thanks. 
It is out of this world if you like cinnamon. There is NOTHING bland about it!
Just don't undercook it. Twice I took it out too early. I would probably also cut the chips back a little...not use the whole bag, but if you make it in a bundt, it should probably go about 60 minutes...When I took it out too early, it was like the top of the cake "avalanched" down. I think it was because of too many chips and undercooking it. It might help too if you pulse the chips in a food processor or chopper so that they are not as heavy in the batter. I think it takes longer for the normal size chips to melt and it was probably the chips that triggered the "avalanche." They probably weren't completely melted. Making them into "mini chips" probably would make all the difference! I also took it out about 10 minutes too early - which didn't help. I was so worried about over cooking, that I undercooked.
The glaze is great too, just don't overdo it. It doesn't need the glaze at all, but it is a nice touch. Let it sit to thicken up a little bit. A nice change from the traditional confectioners sugar glaze.
If you make the cake in layers, the CMD recommends cinnamon buttercream frosting, but I've never tried that.
I just modified the above recipe to show if you make layers you should still use the 4 eggs. (Originally I said to use 3 with layers, but my friend Mary K corrected me). Only use 3 if you are doing a sheet cake - 13x9x2. It is too heavy with 4 eggs in the sheet.
Definitely post your results if you try it!
I tried this today and it is DELICIOUS!!!!! Mine sunk in the middle, but I only used 3 eggs...I didn't see the message about 4 til the cake was done. I tried the crumbs that stuck to the pan, and the batter alone, and it is to die for! I'm going to put cream cheese filling and cinnamon buttercream. The cake is delicious by itself and my house smelled AMAZING! My neighbor came in and asked me what I was making because she could smell it outside! This recipe is a keeper if I can keep it from sinking in the middle.
Did you make layers? I am surprised they sunk.
More eggs will only make it more heavy, I think, so I would stick with 3 only. Most people on the CMD forum think that when the cake sinks in the middle, it is do to over beating. Now that people have much stronger mixers - like Kitchenaids and other types, these recipes that say 2 minutes should really be changed. My friend Mary K says she will first start on stir or 2 just to combine ingredients...then stop it and scrape down the sides. Then put it up to 4 and only beat until it looks combined. She never goes higher than 4 and only probably does it for about 30 seconds. Incorporating too much air seems to be why they sink.
I don't know what kind of mixer you use, but I tend to think I constantly overbeat with my kitchenaid. If you think about it, with the hand mixer, 2 minutes probably made sense because you had to manually manuever it all around the bowl. With todays appliances, 2 minutes is probably way too much.
I am glad you liked it. My cakes always sink a little too when I make sheet cakes and I just can't make it stop. I keep trying to find out solutions though....heating core, not overbeating, etc....
I used a Kitchenaid hand mixer and didn't even mix as long as long as the directions said. I did put it in 8 inch pans instead of 9 because I wasn't thinking, so it took forever to bake them. I kept opening the oven to check them, so maybe the changes in temperature did it? The cake is delicious, but if they keep sinking, I'm afraid to use the recipe. I've never had a cake sink before, so I have no idea what's wrong with it. It is a very heavy batter though.
I have read on the Baking 911 board that you should never open the oven until you think it is definitely done. And that also using too small of pans and overmixing could cause the sinking. I don't think anyone on the CMD board ever had the layers fall with this cake though, nor the bundt for that matter. Again, the chips will make it heavy, so maybe cut back on those a little.
I understand if you don't want to try it, but you can't beat the taste.
Oh, I'm going to try it again...it tastes too good not too! I started checking them a couple of minutes before the suggested time, and it took about 15 minutes longer to bake than the instructions said, so I didn't want them to burn. I was going to use a bundt, but dh didn't want glaze on it, he wanted cinnamon buttercream, so I decided to use round instead. I'll make it again and try not mixing long, different pans, less chips, and not opening the oven. I wish my oven had a window, but it doesn't.
I can see it taking longer because the 8 inch pans would have made it a deeper batter. I will also see on the other board if anyone has any suggestions. I know all sites seem to say the same things; oven temp not accurate, not preheated long enough, opening the door, overbeating, etc....it is so frustrating when you know you've "followed all the rules" and then it still sinks a little! It makes me mad because I try to be so careful and then something happens still.
We'll get to the bottom of it. A bundt is nice and the more days the cake sits, the even more fabulous it tastes. This cake doesn't need anything on it. It is dense and moist and the flavor is awesome. I don't think its possible for a bundt to sink, so that might be the way to go. You could still frost the top and sides a bit with the buttercream.
Sorry for the newbie question but what is the CMD board and how do I get there? Sounds like a wonderful recipe and will be sure to try it out this weekend. Thanks!
I don't mind bundts for home, but I was hoping this would be a recipe I could offer people for their decorated cakes. I have a wedding on June 3 that's 4 tiers, the bride chose flavors for 3, and left the last up to me. I would love to use this on the 4th tier but I don't want it to sink. 
This is one that I will work on til I get it right because it tastes so good.
Samsgranny...I'm not sure what or where the board is, sorry.
It is the Cake Mix Doctor forum board. www.cakemixdoctor.com
It is a great forum, just like this one!!!
I will see what I can find out too...it is too awesome a taste to just forget about!
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