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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.
Thank you for the IP recipe!
Hello! When I first saw the recipe, there were instant pot instructions. I don’t see those anymore-only 2 sets of oven directions. With the recipe updates, is it for the oven only now? Thank you!
Hi Bridget!! I tweaked the recipe to give it a more cake-like/donut texture. It was coming out too dense. I haven’t had a chance to update it for the IP, but if you are looking for a more dense cake I would be happy to share the instructions for the IP. Just LMK!
That would be wonderful! Thank you! I look forward to trying both recipes.
Hey Bridget – here is the recipe to make it in the Instant Pot. Please note, the finished product is a much more dense cake.
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
1.Prepare box cake mix as instructed in a large bowl
2.Add ½ cup apple cider, brown sugar, apple sauce, and vanilla and whisk until well blended
3.Pour mix into a well greased 7” bundt pan
4.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.
5. 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
6. In a separate bowl. Mix cinnamon with sugar.
7. Once the cake has cooled, brush the entire surface with melted butter. Rub cinnamon sugar mixture until evenly coated.
8. Serve warm with apple cider glaze dip and enjoy!
Tasty! I made this GF by subbing Bob’s Red Mill 1 for 1 GF flour + 3/4 t. xanthum gum. The celiac birthday girl as well as the non-celiac attendees were pleasantly surprised at this apple cider donut twist on cake.
So glad it worked!! I am going to add your GF instructions to the recipe notes!!! TYSM!
Could you please tell me how much of the Bob’s red mill gluten free flour was used
Hello Marjorie. I have a friend who has been diagnosed with Celiac disease and want to surprise her with this cake. How much of the Bob’s red mill did you use? I am unsure of how much is appropriate since the initial recipe calls for boxed cake
Could you please tell me how much of the Bob’s red mill flour you used.
Made this today and my husband and I love this, so moist and delicious. I don’t have a Bundt Pan so I used a silicone loaf pan and it worked great. Also, couldn’t find Apple cider so I just used a good quality apple juice and it still came out wonderful. Thanks so much we will definitely be making this recipe many times.
Thanks for being our guinea pig!!! Good to know that apple juice worked! I haven’t had a chance to try it with that and the loaf pan too! Can you tell us how long and at what temp you cooked it! (I really appreciate the review
Hi Jennifer,
Yes I cooked it at 350 and it took my oven about 43-45 minutes. I’m happy to help, it really was delicious!
Sweetened or unsweetened applesauce?
I used sweetened cinnamon last time I made it.
I saw a question about whether this can be made as cupcakes, but didn’t see any response. Do you have insight on temp and time to cook if we wanted to do that. I’m inspired by this recipe and want to try!! Thx in advance!
I haven’t tried it, but usually you would bake them for about 20 minutes (just check them at 15 to make sure the center is cooked)
Thank you!!! I just made this for a get together and people loved it and wished I made 2 cakes! ( I did but I kept one at home LOL) THe only thing I did differently was I made the glaze thicker and drizzled it on top
So glad you liked it!
HI, why are you adding water? Why not 1 cup of apple cider?
I have water and apple cider combination. I thought a full cup of cider was too much. But feel free to adapt it.
Can you use Apple juice instead?
This sounds amazing! Could you add some diced apples to the batter before baking?