Apple Cider Donut Cake

Apple Cider Doughnut Cake on a black plate.

4.75 from 978 votes

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.

Prep Time15

Cook Time45

Total Time1

Course: Dessert

Cuisine: American

Servings: servings

Calories: 262kcal

Author: Jennifer Fishkind

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

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