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Spice Cake Mix with Cinnamon Swirl

A quick and easy dessert using boxed spice cake mix with a gooey cinnamon swirl, perfect for cozy nights or last-minute baking.
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Dessert, spice cake mix recipes
Cuisine American
Servings 8 servings
Calories 320 kcal

Ingredients
  

  • 1 box 15.25 oz spice cake mix
  • 1/2 cup 120 ml milk (whole or oat)
  • 1/3 cup 75 g unsalted butter, melted
  • 1 large egg room temperature
  • For the cinnamon swirl:
  • 1/4 cup 50 g packed brown sugar
  • 2 tablespoons 28 g unsalted butter, melted
  • 1 tablespoon ground cinnamon

Instructions
 

  • Preheat oven to 350°F (175°C). Grease an 8x8-inch square baking pan or line with parchment paper.
  • In a large bowl, whisk together the spice cake mix, milk, melted butter, and egg until just combined. Do not overmix – a few lumps are fine.
  • In a small bowl, stir together the brown sugar, melted butter, and cinnamon until a thick paste forms.
  • Spread half of the batter into the prepared pan. Drop half of the cinnamon swirl mixture in small spoonfuls over the batter. Use a butter knife to gently swirl – just 3-4 figure-eight motions.
  • Repeat with the remaining batter and cinnamon swirl mixture. Swirl again lightly.
  • Bake for 30-35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  • Slice and serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days.

Notes

1. For a gluten-free version, use a certified gluten-free spice cake mix and add 1 tablespoon extra milk.
2. To make dairy-free, substitute the butter with vegan butter or coconut oil, and use oat or almond milk.
3. If you don't have a spice cake mix, use yellow cake mix plus 1 teaspoon pumpkin pie spice and 1/2 teaspoon cinnamon.
4. Freeze individual slices wrapped in plastic and foil for up to 3 months.
5. For extra crunch, sprinkle 1/4 cup chopped pecans on top before baking.