Skip to main content

Hershey Voluntarily Recalls HERSHEY'S Chocolate Shell Topping Due to Undeclared Almonds. Click here for details!

Cinnamon Sour Cream Cake


4 hours
Skill Level
1 cake

This bundt cake is full of warm cinnamon spice. It's studded with sweet HERSHEY'S Cinnamon Chips and made with sour cream for an extra moist pound cake. It's the perfect dessert for when fall comes around. Add a sweet glaze for a delicious finish.

Ingredients & Directions

Prep Time
20 minutes
Bake Time
1 hour
Cool Time
2 hours 30 minutes


  • 1 1/4 cups
    butter or margarine (2-1/2 sticks) , softened
  • 1 2/3 cups
    HERSHEY'S Cinnamon Chips (10-oz. pkg.)
  • powdered sugar (optional)
  • 3 cups
    all-purpose flour plus 2 tablespoons , divided
  • 2 cups
    granulated sugar
  • 2 tsps
    baking powder
  • 1/2 tsp
  • 1 container
    dairy sour cream (8-oz.)
  • 4
  • 2 tsps
    vanilla extract


Equipment Needed 
Oven Oven
Fluted Tube Pan 12-Cup Fluted Tube Pan
Bowls Bowls
Mixer Mixer
Whisk Whisk
Measuring Cups Measuring Cups
Wire Rack Wire Rack

Heat oven to 350°F. Generously grease and flour 12-cup fluted tube pan.


Combine 3 cups flour, granulated sugar, baking powder and salt in large bowl. Beat sour cream, eggs and vanilla with fork or whisk in medium bowl until smooth.


Add butter and 1 cup sour cream mixture to flour mixture. Beat on low speed until thoroughly combined; beat 1 minute on high speed. Add remaining sour cream mixture; beat on medium speed until fluffy. Stir together cinnamon chips and remaining 2 tablespoons flour until chips are coated; gently stir into batter. Pour batter into prepared pan.


Bake 60 to 70 minutes or until wooden pick inserted in center comes out clean. Cool 20 minutes; remove from pan to wire rack. Cool completely. Sprinkle with powdered sugar, if desired.

Additional questions?