Easy Cinnamon Spice Cake Mix Blondies with Eggnog Glaze

Get ready for a mouthwatering treat! These Cake Mix Blondies are bursting with delightful flavors – think spices, cinnamon chips, and a scrumptious eggnog glaze drizzled on top for that extra wow factor you won’t be able to resist.

Don’t be fooled by the cake mix in the ingredients, these blondies are perfectly dense with a moist center that resembles nothing like an actual cake. Cinnamon spice cake mix blondies are a must-try during the cozy fall and holiday season. Go ahead, give them a try! You won’t be disappointed.

Why You’ll Love These Cake Mix Blondies

• Minimal ingredients: You don’t need many ingredients to make these cake mix blondies. Apart from the spice cake mix and cinnamon chips, you should have most things in the pantry and refrigerator.
• Easy to prepare: Since cake mix has so many of the ingredients measured out for you already, all you have to do is combine the ingredients and you are good to go.
• Versatile: Use this recipe as a base to adapt and create other flavors that are tickling your tastebuds.
• Taste: Thanks to the spice cake and the cinnamon chips, these blondies are flavorful without being overpowering. Even my kids love them.

A Few Notes about the Ingredients/supplies:

Spice cake mix: This is the secret ingredient. This is a quick fix to help you create baked goodness with minimal effort.

Parchment paper: This ensures that the cake mix blondies won’t stick to the pan after they have been baked.

Cinnamon chips: Adds to the spice cake mix and give a greater depth of seasonal flavor.

Eggnog: A festive twist on my favorite glaze and works perfectly with the flavors of these cake mix blondies.

Step-by-Step Directions

To make things even easier for you, I created a simple photo guide below. For all measurements and a more detailed guide, check out the recipe card at the bottom of this page.

Make the Blondies

Essential Tips:

Don’t skip these tips – read them before starting to avoid any potential mistakes.

• Always use parchment paper. During the baking process, it will stop the blondies from sticking to the baking pan. You can also use parchment paper to present your finished cake mix blondies.
• Make sure you give the cake mix blondies time to cool before cutting and glazing. 2 hours minimum but the longer the better. I recommend overnight. It will help keep the shape and texture and avoid the glaze melting.
• Don’t forget to preheat the oven. Sometimes we can disregard this step but preheating the oven is important. Once the cake mix meets up with the wet ingredients the baking powder will activate and you’ve got limited time to get it in the oven for that perfectly soft and moist middle.
• Feel free to add more eggnog to the glaze if it refuses to come together, but make sure you keep it to just a few drops at a time. It’s easier than you think to go from too thin to way too runny.

Adaptations and Variations:

• If you don’t want to use eggnog in the glaze then mix the powdered sugar with milk and stick with a traditional finish.
• Why not drizzle melted white chocolate over the blondies instead? Give the chocolate time to set in the refrigerator before serving.
• Add chocolate chips instead of cinnamon chips for a different flavor.

Frequently Asked Questions:

How to Store Cake Mix Blondies

Make ahead: You can make these blondies ahead of time by baking them and then letting them cool completely. Wrap them tightly in plastic wrap and store in an airtight container at room temperature for up to three days.

Storing the leftovers: If you have any leftover cake mix blondies, they can be stored in an airtight container at room temperature for up to three days. Alternatively, you can store them in the refrigerator for up to five days.

Freezing: These blondies freeze well! Before glazing, wrap them tightly in plastic wrap and then place in a freezer-safe bag or container. They will keep for up to three months in the freezer. To thaw, let them come to room temperature then glaze before serving.