Description
This Apple Cider Doughnut Cake is the ultimate fall treat—a moist, tender bundt cake infused with the seasonal flavors of spiced apple cider and cinnamon. Topped with a buttery cinnamon-sugar coating, it tastes just like a cider doughnut in cake form! Perfect for gatherings or as a show-stopping dessert for your holiday table.
Ingredients
Units
Scale
For the Cake:
- 1 (15.25-ounce) box Yellow Cake Mix or Spice Cake Mix (e.g., Betty Crocker Yellow Super Moist or Duncan Hines Spice Cake Mix)
- 1 cup apple cider (NOT apple juice or apple cider vinegar)
- 1/2 cup applesauce (preferably cinnamon applesauce, not chunky)
- 3 large eggs (room temperature)
- 1/4 tsp ground cinnamon (use more if you prefer a stronger cinnamon flavor)
- 1 tbsp brown sugar
- 1 tsp vanilla extract
For the Cinnamon Sugar Topping:
- 2 tbsp ground cinnamon (adjust based on cinnamon preference)
- 1/4 cup granulated sugar
- 1/4 cup melted butter
Instructions
- Preheat the Oven
Preheat your oven to 350°F (175°C). Prepare a bundt pan by generously greasing and flouring it to prevent sticking. For best results, use a non-stick spray with added flour, such as Baker’s Joy. - Prepare the Cake Batter
In a large mixing bowl, combine the dry cake mix, apple cider, applesauce, and eggs. Mix until well combined. Then add the cinnamon (¼ tsp), brown sugar, and vanilla extract to the mixture. Stir until the batter is smooth and all ingredients are fully incorporated. - Bake the Cake
Pour the batter into the prepared bundt pan, spreading it evenly. Place the bundt pan on the center rack of the oven and bake for 40-45 minutes. Test for doneness by inserting a toothpick into the center of the cake—if it comes out clean, the cake is ready. Remove from the oven and allow the cake to cool in the pan for about 20 minutes on a wire rack. - Make the Cinnamon-Sugar Topping
In a small bowl, mix together the cinnamon and granulated sugar until well combined. - Coat the Cake
Carefully remove the cooled cake from the bundt pan and place it on a serving platter. Brush the entire surface of the cake with melted butter. Then, generously sprinkle the cinnamon-sugar mixture over the cake, using your hands to press and rub the mixture onto the surface to ensure it adheres evenly. - Serve
Slice and serve the cake! Enjoy this delightful dessert that perfectly captures the flavors of fall.
Notes
- Recipe Options: For a stronger fall flavor, opt for a spice cake mix instead of a yellow cake mix.
- Storage: Store in an airtight container at room temperature for up to three days or refrigerate for longer freshness.
- Serve Warm: This cake pairs beautifully with a drizzle of caramel sauce or a scoop of vanilla ice cream for an extra indulgent treat.
- Avoid Sticking: Make sure the bundt pan is very well greased and floured; bundt cakes can easily stick. Use a non-stick spray with flour for the best results.
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 20g
- Sodium: 240mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
