Snickerdoodle Gooey Butter Cake

Name: Snickerdoodle Gooey Butter Cake
Prep time: 15 min
Cook time: 35 min
Total time: 60 min
Ingredients: 15.25 oz. yellow cake mix ((1 box)); 1 ½ tsp cinnamon; 1 large egg (room temperature); ½ cup unsalted butter (melted and cooled slightly); 1 tsp vanilla extract; ¼ cup sugar; 1 Tbsp cinnamon; 8 oz. block cream cheese (softened); 4 Tbsp unsalted butter (softened to room temp); 2 large eggs; 1 tsp vanilla extract; 3 ½ cups powdered sugar (more for topping); pinch of sea salt (optional)

By Lorie Yarro

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Published Nov 01, 2026

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This snickerdoodle gooey butter cake takes the classic ooey gooey butter cake dessert and gives it the perfect cinnamon sugar twist. A buttery cinnamon cake base topped with cinnamon and sugar and then a gooey cream cheese layer over top along with lots of powdered sugar. This is the perfect dessert for the holidays, a special birthday or a treat for any occasion. Can be eaten as a handheld bar or with a fork!

Snickerdoodle gooey butter cake on plates with powdered sugar over top.

Why We Love This Snickerdoodle Gooey Butter Cake

There is a local restaurant that makes the most AMAZING butter pie and they top it with these cinnamon sugar pecans that make it next level. I love love love it so much.

As I was testing holiday recipes, I kept thinking a gooey butter cake crossed with the cinnamon sugar snickerdoodle flavor would be the perfect way to bring that butter pie to life! And this one is WOW, WOW, WOW!

This snickerdoodle gooey butter cake:

has the perfect ooey gooey butter cake texture but with the perfect hint of cinnamon sugar that sets it apart
requires minimal ingredients and quick and easy prep time
is perfect to make ahead to check one more thing off the list
can be eaten with a fork or allowed to cool completely and then sliced into handheld bars

If you love this dessert recipe, try these other favorites: Caramel Stuffed Snickerdoodle Cookies, Apple Cinnamon Biscuit Bake, Snickerdoodle Puppy Chow, or this Cake Mix Pumpkin Bread.

Ingredient Notes

Cake mix, sugar, butter and other ingredients labeled on surface.

I used a 15.25 oz. yellow cake mix. Unfortunately, cake mix boxes are shrinking. I have seen anywhere from 13.25 oz, 14.25 oz, and more these days. If your cake mix is on the lower end, you should still be ok. Most of the cake mixes still seem to have the same add-in amounts even with the lower weight in mix.
Use full fat cream cheese for best results.
Room temperature butter, eggs and cream cheese are ideal for the creamiest cream cheese top layer. If they are on the cool side, the ingredients won’t mix as smoothly with each other.

Ways To Vary This Recipe

add more cinnamon: you are welcome to add a touch of cinnamon to the cream cheese layer as well for more cinnamon.
make it gluten free: use a gluten-free yellow cake mix for the base layer
vary the cake layer base: you are welcome to use a white cake mix, spice cake mix or another in place of the yellow cake. I find the white cake mix flavor is lacking slightly but if you prefer it, use it!

Step-By-Step Instructions

Whisked dry ingredients in bowl with metal whisk.

Step 1: Whisk the cake mix and cinnamon together. To save a dish, you can also just add the two into the bowl in the next step and gently whisk them before adding tot he wet ingredients.

Step 2: Add the egg, melted, but not hot butter and vanilla extract and stir to combine, until incorporated.

Pressed cake batter layer in cake pan lined with parchment.

Step 3: Press into the bottom of a parchment paper lined 9×13 inch baking pan, coming ever slightly up the sides.

Cinnamon and sugar sprinkled over top of cake batter in pan.

Step 4: Whisk the cinnamon and sugar together and then sprinkle over top of the cake mix and gently press into the mixture.

Creamed cream cheese in bowl with added butter and egg.

Step 5: In another bowl beat the cream cheese on medium until smooth. Add the eggs, vanilla and softened butter and mix just until incorporated.

Cream cheese mixture in bowl with hand mixer.

Step 6: Gradually add the powdered sugar and beat on low only until mixed.

Gooey butter cake top layer in pan with spatula smoothing it out.

Step 7: Pour this mixture evenly over the snickerdoodle base and spread. Bake uncovered for about 32-28 minutes or until edges are golden brown, top is golden brown but still has a slight jiggle in the center.

Snickerdoodle gooey butter cake in cake pan.

Step 8: Cool for about 10-15 minutes and then dust with powdered sugar. Serve warm or chilled.

Recipe Tips

Use room temperature ingredients for best results. The creamiest cream cheese layer comes from using ingredients that are not cold. They will mix together much better overall.

Avoid over baking this snickerdoodle gooey butter cake. The best texture and ooey gooey-ness comes from slightly under baking instead.

To serve as handheld bars, allow the butter cake to cool completely. This will allow it to set and you can easily slice into bars that guests can grab and go–may still be a touch messy, but works!

Pieces of gooey butter cake with cinnamon and sugar on top of plate.

Storage

This snickerdoodle gooey butter cake can be stored at room temperature in a sealed container for up to 2 days. We typically refrigerate it instead and it keeps for 5 days. I let it sit out for about 15-30 minutes before serving to take the chill off and let it soften up.

Freeze in an airtight container for up to 3 months. Make sure the cake has completely cooled before freezing.