This isn’t your average cake. My Apple Cider Donut Cake takes everything you love about those fall favorites – warm spices, fluffy texture, and a sweet glaze – and transforms it into a show-stopping dessert. Over 5 million recipe views and nearly 1,000 5-star reviews can’t be wrong!
We have tested and tweaked this recipe and can confidently say that we have perfected it! You will not be disappointed!
Apple Cider Doughnut Cake Recipe
Now, I know what you might be thinking: “This sounds amazing, but can it really be that good?” Well, with more than 40,000 Facebook shares and millions of Pinterest pins, let me tell you, it is!
Bakers of all levels have fallen in love with this recipe, and for good reason. It’s easy to follow, delivers incredible fall flavors, and is guaranteed to be a hit at any gathering. So trust me on this one, this Apple Cider Donut Cake is a must-bake!
What sets this recipe apart is its ease of preparation, especially since it starts with a simple box of cake mix. This shortcut not only saves time but also ensures consistent results, making it a foolproof choice for bakers of all skill levels. Whether you’re a seasoned baker or a complete beginner, this cake offers a hassle-free way to bring the flavors and nostalgia of the cider mill right into your kitchen.
Ingredients
- Yellow cake mix (I used Betty Crocker Super Moist Yellow Cake – you will use JUST the dry mix). If you want a stronger flavor, I highly recommend using Duncan Hines Spice Cake Mix.
- 1 cup apple cider (NOT apple juice, and PLEASE do not use apple cider vinegar)
- ¼ teaspoon cinnamon
- ½ cup apple sauce (I used cinnamon apple sauce, not chunky)
- 3 large eggs, room temperature
- 1 tablespoon brown sugar
- 1 teaspoon vanilla
- 2 tablespoons cinnamon
- ¼ cup sugar
- ¼ cup unsalted butter, melted
Optional Apple Cider Glaze Dip
- 1 cup powdered sugar
- 1/4 cup apple cider
Substitutions/Additions
Cake Mix: Any type of yellow cake mix will work for this cake. You could also use a white cake mix or a pumpkin spice cake mix. You could also use a homemade yellow or white cake if you have a recipe that you love. For a stronger Fall taste use Duncan Hines Spice Cake Mix (this was my family’s favorite version).
Toppings: I like to serve this cake with a big scoop of vanilla ice cream or whipped topping. It’s the perfect final touch. Then, as a garnish, I like to sprinkle a little extra cinnamon on top or drizzle the cake with warm caramel. It’s so yummy! But of course, you have to serve it with a cold glass of fresh apple cider!
Gluten-Free: I had a couple of amazing readers adapt the recipe to make it gluten-free (Thank you, Marjorie & Sandy). Here are two options (please note, I personally have not tested these gluten-free versions)
– Substitute Bob’s Red Mill 1 for 1 Gluten-Free flour + 3/4 teaspoon xanthan gum.
– Used a GF yellow cake mix (Sandy used liveGfree from Aldis.) Followed my directions with one exception – she omitted 1/4 cup water. (passed the husband test!)
Note: Bundt pan size – The size of your bundt pan is going to matter here folks. I have made this with a 12 cup and a 10 cup. You will need to adjust the cooking times for each size, but they will all work. If you use a larger bundt pan, the cake will not look like it rose, but don’t worry, it still tastes yummy! This is my 10-cup (9.5 inch) pan.
How to Make Apple Cider Doughnut Cake
- Preheat oven to 350 degrees.
- In a large mixing bowl, beat the dry cake mix, apple cider, apple sauce, and eggs.
- Add in cinnamon (1/4 tsp), brown sugar, and vanilla to the cake mix batter.
- Pour the mixture into a well-greased AND floured bundt pan.
- Place bundt pan on center rack and bake for 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.
How to Make Apple Cider Glaze Topping (Optional: for dipping)
prepare the apple cider glaze by adding powdered sugar and the 1/4 cup apple cider to a small bowl and whisking them together until you reach your desired consistency.
Cinnamon Sugar Topping
A couple of notes on the cinnamon-sugar topping:
- Cinnamon sugar ratios are a very personal thing (LOL). Some people like more cinnamon, others like more sugar. You do you with this. I prefer a 2:1 ratio (2 sugar to 1 cinnamon). Some others prefer even less cinnamon or some more.
If you aren’t sure what side of the cinnamon-sugar wagon you are on, start with less cinnamon, and you can always add more!
Whatever you choose, you cannot mess it up – it will be delicious either way! - TIP: When adding the cinnamon sugar and butter topping, I brushed the butter onto the cake and let it set for about a minute. You want it to be slightly wet so it holds the sugar, but not so much that it absorbs it into the cake (this will make the finish look very dark.)
- TIP: Mix the cinnamon and sugar together after brushing the butter on the cake while you’re waiting for that perfect level of moisture. That should give it just the right amount of time. And if needed add an extra layer of sugar.
If you love cinnamon sugar desserts as much as I do, you will go crazy over these Air Fryer Cinnamon Donuts!
Tips for the Best Apple Cider Donut Cake!
- Choose Quality Apple Cider: Opt for high-quality, fresh apple cider for the best flavor. Avoid apple juice as it lacks depth.
- Spice It Right: Use freshly ground cinnamon, nutmeg, and a touch of allspice for a richer flavor profile.
- Use Room Temperature Ingredients: Ensure eggs, butter, and apple cider are at room temperature for even mixing and a smoother batter.
- Preheat Your Oven: Always preheat to the exact temperature; consider using an oven thermometer for accuracy.
- Grease and Flour the Pan: Properly prepare your cake pan to ensure easy removal and maintain the cake’s shape.
- Test for Doneness: Use a toothpick or cake tester in the center of the cake; it should come out clean or with minimal crumbs.
- Let It Cool: Allow the cake to cool in the pan for 10-15 minutes before transferring it to a wire rack.
How to Make Into Mini-Muffins
I have been asked a few times about making these into muffins or mini muffins. I just made them into mini-muffins and they were out of this world.
Just follow the instructions above but instead of putting them in the bundt pan, put them in a well-greased mini-muffin pan. Fill them just short of the top of the muffin cup top. Bake at 350 for about 14 minutes. To tell if they are done insert a toothpick in the center of a muffin and if it comes out clean, they are done.
Let them cool for about 15 minutes and take a sharp knife to loosen the edges and they should easily come out. Brush the tops with melted butter and dip them (generously) in the cinnamon sugar.
How to Make in the Instant Pot
I have been asked if this can be made in the Instant Pot. Yes, it can! It comes out much more dense – so please be aware!
Instant Pot Ingredients
- Yellow cake mix
- 3/4 cup apple cider
- 1 tbsp brown sugar
- ½ cup apple sauce
- 1 tsp vanilla
- ¼ cup cinnamon
- ¼ cup sugar
- 1 cup powdered sugar
- ¼ cup melted butter
Preparation for Instant Pot
- Prepare box cake mix as instructed in a large bowl
- Add ½ cup apple cider, brown sugar, apple sauce, and vanilla and whisk until well blended
- Pour mix into a well-greased 7” bundt pan
- Add 1 ½ cups of water to the instant pot. Cover bundt pan with foil and lower into the instant pot using a sling. Seal, and set on manual high pressure for 45 minutes. Allow natural release for 15 minutes. Remove from the instant pot and let cool.
- While the cake is cooking, prepare apple cider glaze. Add powdered sugar and remaining apple cider to a small bowl and whisk to desired consistency
- In a separate bowl. Mix cinnamon with sugar.
- Once the cake has cooled, brush the entire surface with melted butter. Rub cinnamon sugar mixture until evenly coated.
- Serve warm with apple cider glaze dip and enjoy!
More Amazing Recipes
Apple Cider Doughnut 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
- I recently made this using Duncan Hines Spice Cake Mix and it was delicious. If you are looking for a stronger flavor, use this – you will love it!
- VERY IMPORTANT NOTE: I don’t know why I have to say this, but please DO NOT USE APPLE CIDER VINEGAR! I have had a few comments that is it is too much vinegar – that’s because you don’t put apple cider vinegar in it. Trust me, it will be disgusting!!
- Bundt pan size – The size of your bundt pan is going to matter here folks. I have made this with a 12 cup and a 10 cup. You will need to adjust the cooking times for each size, but they will all work. If you use a larger bundt pan, the cake will not look like it rose, but don’t worry, it still tastes yummy!
- Cinnamon sugar ratios is a very personal thing (LOL). Some people like more cinnamon, others like more sugar. You do you with this. I prefer a 2:1 ratio (2 sugar to 1 cinnamon). Some others prefer even less cinnamon or some more.
If you aren’t sure what side of the cinnamon-sugar wagon you are on, start out with less cinnamon and you can always add more!
Whatever you choose to do, you cannot mess it up – it will be delicious either way! - When adding the cinnamon-sugar and butter topping, I brushed the butter onto the cake and let it set for just about a minute. You want it to be slightly wet so it holds the sugar, but not so much that it absorbs it into the cake.
What I would say is to mix the cinnamon and sugar together after brushing the butter on the cake while you’re waiting for that perfect level of moisture. That should give it just the right amount of time. And if needed add an extra layer of sugar.
- 1 cup powdered sugar
- 1/4 cup apple cider
Nutrition Info
If you’re already an apple cider donut fan, then you know how good this will be. If not, I have a strong feeling you will become a fan of these donuts very shortly. Enjoy!
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!)