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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 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!