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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
Did your cake mix box size change?
If your cake mix box is the new smaller size (13.25 oz), you can fix it easily! Just add about 7 tablespoons of dry cake mix from a second box to make up the missing 2 ounces.
If you don’t have another box handy, mix in 1/4 cup flour, 2 tablespoons sugar, and 1/8 teaspoon baking powder instead. Then follow the recipe exactly as written. The texture and flavor will stay just right!
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
If you are using the smaller 13.25 ouce cake mix add about 7 tablespoons of dry mix from a second box to make up the missing amount. No extra box? Stir in 1/4 cup flour, 2 tablespoons sugar, and 1/8 teaspoon baking powder instead. Then make the recipe as written and everything will turn out the right texture. TIPS
- 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 see someone asked about using a 13 x 9 pan. I was thinking of using 1 o2 loaf pans for the mixture. How long would you suggest to bake the loaf pans? I said 1 or 2 because I don’t know if it’s better to use 1 pan so it would be higher or 2 for lower.
I’m so sorry, but I haven’t tested that to give accurate cooking time!
Could you pour the glaze over the cake before serving? Or is there a reason it should just be a dip?
You can pour the glaze over the cake if you’d like, but I haven’t tested it that way. When I first shared the recipe, I offered it as a dip, but over time I found the cake really doesn’t need it at all. It has great flavor on its own, so I usually skip the glaze.
how well does this store, like if you were to make the day before?
Personally, I always prefer to make it the day of, you just cannot beat it. But, it does hold up pretty well if you make it the day before. Just let it cool completely, then cover it tightly or keep it in an airtight container at room temperature.
Can you use regular sized muffin tins?
Thank you~
Yes, I have made these into muffins many times! You just need to adjust your baking time.
I wish I had known about the adjustments for the smaller cake mix box before I made it. I foolishly assumed that my cake mix was what was called for in the recipe. I didn’t read all the stuff before the recipe. I just clicked “Jump to Recipe”. It would have been nice if the alternative add-ins would have been included in the actual instructions, instead of either before the recipe or in the comments. My cake is okay, but I wonder if it would have been better, had I known about the shrinkflation beforehand.
Thank you for sharing this, and I totally get the frustration. Cake mix sizes changing has thrown so many people off, and I’m sorry that note wasn’t where you expected it. I include the full-size adjustment info in the post so readers can see the why behind the measurement changes, but I hear you that it would be helpful to repeat it right in the recipe card too. I’m updating that section so no one has to dig for it in the future.Your cake should still taste great with the smaller mix, but the texture can turn out a little different. If you make it again with the right adjustment, you’ll get that extra tender crumb the recipe is meant to have. Thank you again for the feedback. It truly helps me make the recipes clearer for everyone.
Can you use a regular 13×9″ cake pan?
You should be able to bake it in a 13×9-inch pan instead of a bundt pan. Be sure to adjust the baking time—start checking around 30–35 minutes since it will likely bake faster in a shallower pan. The texture and flavor should be the same, but please note, I haven’t tested it.
I made this cake and it was FABULOUS! I think my bundt cake is too large. The texture and taste were great, but it didn’t rise. Can the recipe be doubled for a bigger pan, or do I need to buy a smaller pan?
So glad you enjoyed it. If the bundt pan is too large, the batter spreads out and bakes more quickly, which can keep the cake from rising properly. It’s best to use a 10- or 12-cup bundt pan for this recipe so the batter fills the pan about two-thirds full. Also, double-check that your baking powder and baking soda are fresh—old leaveners can affect how much the cake rises.
Doubling the recipe might work in a larger bundt pan, but I haven’t tested it that way. The main concern would be that the outside could bake faster than the center since there’s more batter. If you try it, keep an eye on the middle and test for doneness with a toothpick before removing it from the oven. Otherwise, I recommend sticking with the original recipe and a 10–12 cup bundt pan for the best texture and rise.
Hello! Super excited to make this cake for my Thanksgiving work party next week. After reading your response I just wanted to make sure that baking soda and/or baking powder was NOT needed for this recipe if we follow the recipe above using the cake mix. Thank you!
Correct, just what is listed in the recipe card. Make sure to read the notes and tips – and double check the size of your cake mix boxes – they have been changing them in a sneaky way lately.
Made this cake in a Bundt pan and I’m a rectangular pan. Both can out great. Texture is like a donut, not a cake. Very happy with the results! Thanks.
Thanks so much for the feedback. So glad you enjoyed it!
Hi Jenn, please help. My BC box mix is now 13.25 oz so I added 1/2 c flour. Is that the correct amt to balance the recipe?
I hate that they changed the box size!!!
If your cake mix box is the new smaller size (13.25 oz), you can fix it easily! Just add about 7 tablespoons of dry cake mix from a second box to make up the missing 2 ounces. If you don’t have another box handy, mix in 1/4 cup flour, 2 tablespoons sugar, and 1/8 teaspoon baking powder instead. Then follow the recipe exactly as written. The texture and flavor will stay just right!
Followed recipe as written. Was absolutely delicious. Hubby loved it!
so glad to hear it! Thank you for sharing it with us!