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This apple cider donut cake tastes exactly like the warm cinnamon sugar donuts I grab at the apple orchard every fall, except it bakes in one bundt pan instead of a fryer. The outside is coated in buttery cinnamon sugar and the inside is soft, tender, and full of real apple cider flavor. One bite and it is the first cool morning of fall.
I have made this cake for years and it is one of the most loved recipes I have ever shared, with millions of views and close to a thousand five-star reviews. Readers tell me the same thing every fall: the texture comes out like a real cider donut, not a plain slice of cake. That is exactly what I was going for.
What makes this one so easy is that it starts with a box of cake mix, so there is no measuring out a dozen dry ingredients. Real apple cider does the work on flavor, and a quick brush of butter before the cinnamon sugar is what gives it that donut coating. It is the fall cake I reach for when I want a big payoff with almost no fuss.
When I want a fall dessert with even less effort, I make my pumpkin dump cake with spice cake mix, which layers pumpkin pie under a crunchy spice cake crust.
TESTED FAVORITE
Why This Cake Really Does Taste Like a Cider Donut
I keep coming back to this version because it nails that orchard donut taste every single time. The apple cider and applesauce keep the crumb soft and moist with no oil in the batter at all, and brushing the cooled cake with butter before the cinnamon sugar is what makes the coating cling like a real donut. It is the cake my family asks for the second the mornings turn cool.
The Ingredients That Matter
- Boxed cake mix: I use a 15.25 ounce box of spice cake mix now. I started with yellow cake mix, but I moved to spice because it gives the cake a deeper, warmer fall flavor, and it is the version I make every time. Duncan Hines spice is my pick. Yellow cake mix still works if that is what you have, and white cake mix will do in a pinch.
- Apple cider: Use real apple cider, not apple juice and not apple cider vinegar. Cider has the deep, spiced apple flavor that makes this taste like an orchard donut. This is the ingredient that carries the whole cake.
- Applesauce: This is what keeps the cake soft and moist, and it is the reason there is no oil or butter in the batter. I use cinnamon applesauce, not chunky, for a little extra spice.
- Eggs: Room temperature eggs blend in smoothly and give you a more even, tender crumb. Cold eggs straight from the fridge can leave the batter lumpy.
- Cinnamon sugar topping: Melted butter brushed on first, then a cinnamon sugar coating, is what turns a plain bundt into a cider donut. The butter is what helps the sugar cling to the surface instead of soaking in.
How to Make Apple Cider Donut Cake
Step 1: Mix the Batter Beat the dry cake mix, apple cider, applesauce, and eggs in a large bowl until smooth. Add the cinnamon, brown sugar, and vanilla and mix just until combined. Stop as soon as the batter comes together so the cake stays tender.
Step 2: Prep the Pan Grease and flour a 10 or 12 cup bundt pan well. I use a flour-based baking spray so nothing sticks and the cake releases clean.
Step 3: Bake Pour the batter into the pan and bake on the center rack at 350 degrees for 40 to 45 minutes, until a toothpick in the center comes out clean.
Step 4: Cool Let the cake cool on a wire rack for about 20 minutes. It needs to be cool before the butter and cinnamon sugar go on.
Step 5: Make the Cinnamon Sugar Stir the cinnamon and sugar together in a small bowl. This ratio is personal, so use more sugar if you like it milder or more cinnamon if you like it bold. I lean toward two parts sugar to one part cinnamon.
Step 6: Brush and Coat Brush the cooled cake all over with melted butter and let it sit about a minute, so the surface is slightly wet but not soaked. Rub the cinnamon sugar over the whole cake until it is evenly coated.
“I made this again last night for a 2nd time. My family went nuts for it once again. It is super moist and flavorful. I made it with a spice cake mix. I highly recommend this recipe. You won’t be disappointed.“
Making It in Other Pans
You do not have to use a bundt pan. Baked in a mini-muffin pan, fill each cup just short of the top and bake at 350 degrees for about 14 minutes, until a toothpick comes out clean. Let them cool about 15 minutes, loosen the edges with a knife, then brush with butter and dip in the cinnamon sugar. Made this way they come out a lot like my apple cider doughnut holes, just from cake mix.
A 13×9 pan or loaf pans work too. They bake up shallower than a bundt, so start checking for doneness earlier and pull them when a toothpick comes out clean.
Storing Leftovers
This cake is best the day you make it, but it holds up well made a day ahead. Cool it completely and cover it tightly so it stays moist. It keeps covered in the fridge for up to 5 days, and you can freeze it wrapped well for up to 3 months. This is one of the easy cake recipes I make on repeat once fall hits.
More Apple Recipes to Try
- Old fashioned apple crisp
- Easy apple dump cake
- Homemade apple fritters
- Baked apple hand pies
- Caramel Apple Dump Cake
Apple Cider Donut Cake
Ingredients
For the Cake:
- 1 15.25 ounce box Yellow cake mix or Spice Cake Mix I used Betty Crocker Yellow Super Moist – for a stronger Fall taste use Duncan Hines Spice Cake Mix.
- 1 cup apple cider NOT apple juice and NOT apple cider vinegar
- ½ cup apple sauce we used cinnamon apple sauce, not chunky
- 3 large eggs room temperature
- ¼ tsp cinnamon more if you like it really cinnamony!
- 1 tbsp brown sugar
- 1 tsp vanilla
For the Cinnamon Sugar Topping
- 2 tablespoons cinnamon depending on how much cinnamon you prefer
- ¼ cup sugar
- ¼ cup melted butter
Instructions
- Preheat oven to 350 degrees.
- In a large mixing bowl, beat the dry cake mix, apple cider, apple sauce, and eggs. Add in the cinnnamon (¼ tsp,) brown sugar and vanilla to the cake mix batter. (See "recipe options" in notes)1 15.25 ounce box Yellow cake mix or Spice Cake Mix, 1 cup apple cider, ½ cup apple sauce, 3 large eggs, ¼ tsp cinnamon, 1 tbsp brown sugar, 1 tsp vanilla
- Pour mix into a well greased & floured bundt pan (we used Baker's Joy. This has flour in it to make sure it doesn't stick.)
- Place bundt pan on center rack and bake for 40-45 minutes. Test with a toothpick by sticking into the middle of the cake, if it comes out clean it is ready. Remove from heat and allow to cool on a wire rack for 20 minutes.
- In a separate bowl. Mix cinnamon with sugar.2 tablespoons cinnamon, ¼ cup sugar
- Once the cake has cooled, brush the entire surface with melted butter. Rub cinnamon sugar mixture until evenly coated.¼ cup melted butter
Jenn’s Notes
- Do not overmix the batter. Stir just until it comes together so the cake stays soft, not gummy.
- Use a 10 or 12 cup bundt pan. A bigger pan makes the cake bake up flat instead of rising.
- Brush the cooled cake with butter and let it sit about a minute before adding the cinnamon sugar, so the coating clings instead of soaking in.
I am assuming the nutrition info is only for the ingredients listed? We would need to adjust according to what other ingredients are needed to complete the boxed cake mix? Just wanting to be sure, thanks. 🙂
Yes, it factors in the cake mix itself, but not the additional oil, eggs, etc.
I actually spent some time reworking the cake recipe today. I wanted a more cake-like texture and less dense. Take a look when you get a minute to see the updated recipe. The new recipe factors in the cake mix.
I was wondering if I can substitute apple juice for apple cider? I am trying to save a trip to the store for just one ingredient 😉
Personally, not a huge fan of the substitution!
Apple cider is not readily available in my area yet so I used apple juice – it is delicious! However, my guess is that it will be even more delicious with apple cider!
Can I make tjs in 20″ angel food psn?
Anne, did you mean 10 inch pan? I used a 10 inch bundt today and it worked out fine, you just need to watch the cooking time. It won’t be as tall, obviously, but baked fine.
Do you brush with butter, then the apple cider/powdered sugar and lastly the cinnamon sugar? The apple cider and powdered sugar bit was missing in the recipe!
Sorry I just read that the apple cider powdered sugar mix is a dip for the end! Apologies!
Sorry ignore the above comment! I didn’t realise the powdered sugar and apple cider mix was a dipping sauce! I swirled this on the portion when I served. It’s a very nice cake! More pudding texture like :).
I actually spent some time reworking the cake recipe today. I wanted a more cake-like texture and less dense. Take a look when you get a minute to see the updated recipe. Would love your feedback if you make it again.
I’m feeling dense with not understanding the recipe. You state Prepare box cake mix as instructed in a large bowl. Do you add the eggs, water and oil as normal or just add the ingredients listed? The cake sounds really good and I want to try it. Thanks!
No worries at all. So all boxed cake mixes are a bit different. Whatever ingredients they list on the back of the box, you should mix in, then add ½ cup apple cider, brown sugar, apple sauce, and vanilla and whisk until well blended. Hope that helps.
I actually spent some time reworking the cake recipe today. I wanted a more cake-like texture and less dense. Take a look when you get a minute to see the updated recipe. Would love your feedback if you make it!
what adjustments need to be made to bake this in a standard sized bundt pan?
I have the same question. A 7″ bundt pan seems very small for a cake mix plus other ingredients. Plus, I don’t have one that small.
I have made it with an 8 inch and a 10 inch. The smaller the better, but it will work with others.
Just the baking time. Start watching it around 35 minutes.
It does seem like a lot (I might reduce the amounts) but DEFINITELY keep it at a 1:1 ration. I am a huge cinnamon fan and hate when recipes do a 2:1 or 3:1 sugar ratio. I love seeing a recipe give the cinnamon equal billing. 🙂
Cinnamon is everything LOL. If you have leftover (and you may), I like to put it in a container and sprinkle it on my kids toast in the morning with a bit of butter! They looove it!
A 1/4 Cup of cinnamon? Seems like a lot.
Yes, that is what I used. There was a bit of cinnamon sugar left over (put it in an airtight container and you can sprinkle it on toast! So yummy!
It’s for the cinnamon sugar mixture you sprinkle/rub on the cake at the end. I agree it seems too much; I feel like the ratio should be 2:1 sugar to cinnamon.
Looks yummy and easy enough to make, I was wondering if I can make this as a cupcake or mini bundt cup cake? Should I just change the bake time? Ty
Thanks so much! So you typically can convert most cake recipes to cupcakes by reducing the baking time by 1/3-1/2 so about 15-20 minutes. I would just check them at about 15 minutes and see if a toothpick comes out clean. If not, give them a few more minutes!
Hi! This cake looks amazing! I prefer to avoid using boxed cake mixes…do I add your ingredients in addition to all the ingredients of a scratch cake recipe, or do I make substitutions? Thank you! I can’t wait to try this!!!
I basically substituted out the following in the cake mix – applesauce for the oil and where it called for 1 cup of water and I used 3/4 cup apple cider and 1/4 cup water. I kept the eggs the same (3) and added in the rest of the ingredients. Hope that helps.
I’m excited to try this, but I was wondering, did you use applesauce with or without cinnamon? Thank you!!
Plain applesauce (but I don’t think it would be any issue to use cinnamon applesauce!)