Preheat Oven & Prepare Pan
Preheat your oven to 350°F (175°C). Grease and flour a 10-12 cup Bundt pan, ensuring all crevices are well-coated to prevent sticking.

Make the Cake Batter
In a large bowl, combine the yellow cake mix, instant vanilla pudding mix, milk, eggs, and vegetable oil. Mix well using a hand mixer or whisk until the batter is smooth and fully combined.

Make the Cinnamon Swirl
In a small bowl, whisk together the brown sugar, flour, melted butter, and cinnamon until it forms a thick paste.

Layer the Cake
Pour half of the cake batter into the prepared Bundt pan. Spread the cinnamon swirl mixture evenly over the batter, then top with the remaining cake batter.

Swirl the Cinnamon
Use a knife or skewer to gently swirl the cinnamon mixture into the cake batter. Be careful not to overmix — you want the swirl to remain throughout the cake, not fully blended.

Bake
Bake the cake for 45–50 minutes, or until a toothpick inserted into the center comes out clean. If necessary, cover the top with aluminum foil to prevent over-browning in the last 10 minutes of baking.

Cool & Frost
Allow the cake to cool in the pan for 10–15 minutes, then transfer it to a wire rack to cool completely.

Make the Cream Cheese Frosting
While the cake is cooling, beat the softened cream cheese and butter together until smooth and creamy. Add powdered sugar, vanilla extract, and cinnamon, and beat until light and fluffy.

Frost the Cake
Once the cake has cooled, drizzle the cream cheese frosting over the top. Serve and enjoy!