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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.

Close-up of a cinnamon-sugar coated apple cider doughnut cake on a black plate with a cinnamon stick and green apple nearby.
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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.

photo of Jen

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.

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Here’s Where Most Go Wrong

If your cake comes out gummy and dense instead of soft, two things usually cause it. The first is overmixing. Once the wet ingredients go in, stir just until the batter comes together and stop, because too much mixing tightens the crumb.

The second is your bundt pan. This batter is made for a 10 or 12 cup bundt. In a bigger pan it spreads thin, bakes too fast, and never rises the way it should. Use the right size pan and a light hand on the mixing, and you get that soft donut texture every time.

The Ingredients That Matter

Apple cider donut cake ingredients.
  • 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.
a hand holding a piece of Apple Cider Doughnut Cake.

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.Cake batter with cinnamon swirls in a glass bowl, surrounded by cinnamon sticks, star anise, brown sugar, a green apple, and apple cider.

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.Cake batter being poured into a Bundt pan, with star anise and cinnamon sticks nearby.

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.Baked, unglazed Bundt cake on a black plate, viewed from above, with star anise nearby.

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.Butter being brushed onto a Bundt cake on a black plate, viewed from above.

Reader review

“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.“

– Colleen, reader review
801 More Comments
apple cider donut cake with sauce in the middle.

Easy Ways to Switch It Up

Want it lighter? Use yellow cake mix. Spice is my base for the deeper flavor, but yellow cake mix gives you a milder, more classic taste if that is what your family likes. Some readers who go spice add a small pinch of clove for even more warmth. If you love that donut flavor, my baked apple cider donuts use the same cinnamon sugar coating in a handheld version.

Add cinnamon apples in the middle. A layer of cinnamon apples in the center turns this into more of an apple pie cake. Readers do this all the time and love it.

Concentrate the cider. For an even bigger cider punch, simmer a couple cups of apple cider down to one cup before you mix it in. A few readers swear by this and it deepens the flavor.

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.

apple cider donut cake on top of black plate.

Did Your Cake Mix Box Size Change?

If your box is the smaller 13.25 ounce size, add about 7 tablespoons of dry mix from a second box to make up the difference. No second box? Stir in 1/4 cup flour, 2 tablespoons sugar, and 1/8 teaspoon baking powder instead, then make the recipe as written and it will turn out the right texture.

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.

Frequently Asked Questions

Can I use apple juice instead of apple cider?

Cider is what gives this cake its deep orchard flavor, so I always recommend it. Apple juice works in a pinch but the flavor comes out lighter and less spiced. Do not use apple cider vinegar.

Do I need to add baking soda or baking powder?

No. The cake mix already has leavening in it, so you only need what is listed. The one exception is the no-extra-box fix in the notes above, which adds a little baking powder to balance the smaller box.

Can I make this without a bundt pan?

Yes. A mini-muffin pan, a 13×9, or loaf pans all work, and the “Making It in Other Pans” section above walks through the timing for each. Just watch for a clean toothpick since shallower pans bake faster.

Does it still taste like apple cider with a lighter cake mix?

Yes. Spice cake mix is my base for the deepest flavor, but the apple cider still comes through with yellow cake mix. You get a milder version, not a weaker one.

More Apple Recipes to Try

4.75 from 994 votes
Apple Cider Doughnut Cake on a black plate.

Apple Cider Donut Cake

Author — Jennifer Fishkind
Serves — 8
Apple cider donut cake that tastes just like an orchard cider donut, made easy with a box of cake mix and coated in buttery cinnamon sugar.
PrintRatePin
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

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

Tips:
  • 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.
Storage:
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 to keep it moist. It keeps in the fridge for up to 5 days, and it freezes wrapped well for up to 3 months.

Nutrition Info

Calories: 262kcal | Carbohydrates: 51g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 51mg | Sodium: 310mg | Potassium: 53mg | Fiber: 2g | Sugar: 18g | Vitamin A: 185IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg
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Comments

  1. there are many different size bundt pans….you didn’t specify wht size youo used….looking at it I can tell it’s not a big one…what cup size is the pan please?

    Reply

  2. 5 stars
    I skipped the sugar cinnamon coating. Got a tub of caramel dip for apples. Warmed it and drizzled on cake. Mmmmmm Big hit!

    Reply

    1. Here you go:
      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!

      Reply

      2. Either – I used cinnamon applesauce (sweetened)https://princesspinkygirl.com/wp-admin/admin.php?page=featured-images-for-rss-feeds-pricing

  5. 4 stars
    I made it as muffins/cupcakes. House smells great! Didn’t need as much melted butter to brush the tops, and love the crunchy cinnamon/sugar on top. I just feel that it somehow needs more apple flavor.

    Reply

    1. I hope to make it this weekend, and I don’t WANT it to taste too much like apples. Cider mill donuts don’t taste like apples. They are just great donuts that you snarf WITH cider, at least in Michigan. I haven’t found a place in SC yet to find unpasteurized (pasteurized is the only way to sell outside of a mill, but then it tastes more like apple juice instead of cider), but I’ll keep looking. Thanks for this yummy-looking cake!

      Reply

  7. Where’s the cooking time and instructions for Instant Pot cooking? I have an instant pot bundt pan and I brought the ingredients to make this and can’t find the instructions for cooking.

    Reply

    1. Here are the instructions for the IP. PLEASE NOTE, this comes out VERY dense.
      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!

      Reply

      1. 5 stars
        Honestly I love this recipe but I have done many cakes in my instant pot and never would do one for 45 min. I found a cake on the instant pot sight that it called “Butterfinger Cake” it cooks for 28 min and instantly releases. I use 3 cups of the mixed cake batter which leaves 3 cups left for another cake. I had to try both the glaze and dry sugar toppings to give both a try.
        I wonder if the cake is being over cooked and that is why it is tough mine came out moist and not to dense. I hope this helps. Here is the link to instant pots official recipe (https://recipes.instantpot.com/recipe/butterfinger-cake/). Your variation on a cake mix is both delicious and festive thanks for sharing your recipe.

      2. Thanks Jennifer for the instructions. It was a hit at my house, will definitely make it again. I did miss adding the vanilla to mix but it great without it.

  8. I made this twice and could not get the cinnamon sugar to NOT soak into the cake. I waited a minute and then several minutes and it still all absorbed. Any ideas?

    Reply

    1. So I do exactly like you did (wait a minute or 2) then sprinkle it on – let it absorb – that is totally fine. Then sprinkle it a few minutes later again with additional cinnamon sugar.

      Reply

  9. 5 stars
    This cake is AMAZING!!! I’m allergic to wheat and had EXCELLENT results with a King Arthur GF yellow cake mix and a small box of vanilla pudding mix. I find adding the pudding mix (dry, not made into pudding) to ANY cake mix is magical but it really improves the texture and tenderness of a GF cake

    Reply

  10. Has this recipe been tried in silicone donut molds? I’m considering taking a chance and going in this direction this afternoon.

    Reply