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Snickerdoodle Snack Cake, Bake-Off and a Giveaway

Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Cakes
Servings: 12 -18 bars
Author: Barbara Schieving



  • 1 ½ cups sugar
  • 2 large eggs
  • 2 teaspoons vanilla
  • cup non fat Greek yogurt can substitute low fat yogurt or light sour cream
  • 1 cup cinnamon chips optional


  • 1 Tablespoon sugar
  • 1 teaspoon cinnamon

Cinnamon Caramel Sauce

  • 1 cup caramel ice cream topping
  • ¼ teaspoon cinnamon


  • Preheat oven to 350º. Grease and flour a 9 x 13 baking pan. (Tip: you can use the wrapper from the I Can't Believe It's Not Butter! Sticks to grease the pan.)
  • Whisk together the flour, baking powder, salt, and cinnamon in a medium bowl; set aside.In a large mixing bowl, beat together I Can't Believe It's Not Butter! Sticks and 1 ½ cups sugar until fluffy, about two minutes on medium speed.
  • Beat in eggs one at a time, mixing well after each addition.
  • Mix in vanilla and yogurt until well blended. Mix in flour mixture just until blended.
  • Toss the cinnamon chips with 2 T. flour; stir into batter. Evenly spoon batter into prepared pan.
  • Mix 1 tablespoon sugar and 1 teaspoon cinnamon; sprinkle cinnamon sugar evenly over the top of the batter.
  • Bake at 350º for 35 to 45 minutes until a toothpick inserted into a crack in the center of the cake comes out clean, the cake is pulling away from the edges of the pan and the center feels firm.
  • Remove from oven and let cool completely before serving.
  • *Note: For smaller gatherings, this recipe is easily divided in half and baked in an 8x8 pan.
  • Cinnamon Caramel Sauce
  • Whisk together caramel ice cream topping and ¼ teaspoon cinnamon in a small saucepan over medium heat until warm.