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!
Where do I find the up dated recipe? I made this yesterday using a 9×13 pan. It came out a little flat although very tasty! I would really like it more cake like.
Hi Nancy – I updated the recipe in the recipe card above!
Would you follow Higher altitude cake mix directions and still add the extra wet ingredients? We live 4537 feet above sea level and I usually have to amend recipies for higher altitudes
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. If you typically follow high altitude instructions, I would modify the recipe.
I don’t have a bundt pan but do have an Instant Pot. Could this be poured into the main Instant Pot “pot” and cooked in there? I’m not concerned with presentation. Thanks!
I honestly haven’t tried it in an regular pan like that – you may want to use a cake pan and make it in the oven?
When you make it in the IP do you put it on the trivet or directly in the water?
I’m so excited to try this
I’m so confused — you mention brushing the cake with melted butter but you never mention what to do with the glaze???
See step 4 in the recipe card. It is used as a dip or you can drizzle it!
This did not turn out for the standard oven. Making the cake mix as advised then adding the other ingredients seems to be to much liquid. The cake was dense, rose then fell after coming out of the oven
I actually made this twice in the oven yesterday (we had a big crowd!) I baked it for 45 minutes and did it in 2 different size bundt pans and they turned out great. The cake is much denser and moister than your typical cake. But not sure why it fell.
Hey Shannon – 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. I would looooove your feedback!
Can you make this into muffins ( use cupcake pan with liners) ? Would be nice for a tea I am serving?
I don’t see why not. Please see updated recipe (if you may have printed it prior to today)
I accidentally added the entire amount of apple cider to the cake batter. Hope I didn’t ruin it 😕
I did the same thing!
I made this today in my 10″ bundt pan. It’s a nice, moist cake but it wasn’t as much like apple cider donuts as I’d hoped. Since I moved from NY state to NC I’ve been looking all over for good apple cider donuts but haven’t found any yet. They need to be both dense and moist. This cake was good but I’ll admit to being disappointed that it didn’t resemble apple cider donuts more.
Yes, the applesauce and apple cider will give it a dense texture, rather than a cake texture.
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. I would love your feedback!
Do you change any of the recipe for a standard size Bundt pan? I only have the 9.5 inch
just keep your eye on it after about 35 minutes. I made it today in a 9.5 as well, and it worked out fine. The cake itself was just not as tall!