Brown Sugar Cinnamon Cake with Greek Yogurt

Brown Sugar Cinnamon Cake with Greek Yogurt

Happy Saturday everyone. I am looking forward to a nice and relaxing weekend, just what we need. Tonight, Daddy is taking Sophia and Isabella to the daddy/daughter dance and they are beyond excited. This will be Isabella’s first time going. So much fun. Making memories.

I know, I promised you this recipe awhile ago. I am sorry it has taken me so long, but January was a busy month for us. I still can’t believe it’sFebruary already.

This has become one of our favorite recipes. I made it just a little bit healthier by substituting the sour cream for Greek yogurt and it turned out perfect.


  • 1 package yellow cake mix
  • 1 package jello vanilla pudding (If you are trying to save calories and carbs you can use sugar free.)
  • 4 eggs
  • 2/3 cup Greek yogurt (I used plain nonfat.)
  • 2/3 cup water
  • 1/2 cup oil (Next time I make this I am going to try replacing the oil with applesauce; I will let you know how they turn out.)
  • 1 cup packed brown sugar


  1. Heat oven to 350 degrees.
  2. Beat first 6 ingredients (everything except the brown sugar) with mixer for 3 minutes.
  3. Add brown sugar and mix well
  4. Spray 12 cup bundt pan with nonstick cooking spray and sprinkle with combined 2T brown sugar and 1/4 teaspoon ground cinnamon.
  5. Pour batter into prepared pan.
  6. Bake for 45 minutes or until toothpick inserted near center of cake comes out clean.
  7. Cool cake in pan for 15 minutes.
  8. Invert onto wire rack.
  9. Cool completely then dust with powdered sugar.
  10. Enjoy!


I like to make these into muffins (portion control at it’s finest). I follow the same directions except I sprinkle the cinnamon and sugar blend on the top of each muffin and sometimes in the middle of the muffins. You only need to cook these for 15-20 minutes watch them closely.

I have found the best liners to use are parchment paper liners (seriously nothing sticks, making it so much easier).

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