If you love the warm cinnamon-sugar flavor of classic apple cider doughnuts, this Apple Cider Doughnut Cake is a dessert you need to try. It’s soft, moist, buttery, and filled with the cozy flavors of apple cider and cinnamon.
The best part is that this cake starts with a simple yellow cake mix, making it incredibly easy to prepare. Applesauce adds moisture, while apple cider gives the cake its signature seasonal flavor. Once baked, the cake is brushed with melted butter and generously coated with cinnamon sugar for that irresistible doughnut-inspired finish.
It’s perfect for fall breakfasts, weekend baking, holiday gatherings, or simply enjoying with a hot cup of coffee or tea.
Ingredients
For the Cake
- 1 box yellow cake mix
- 1 cup apple cider
- 1/2 cup applesauce
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 teaspoons ground cinnamon, divided
- 1 tablespoon light brown sugar
- 1/4 cup granulated sugar
- 1/4 cup butter, melted
For the Topping
- 1/4 cup butter, melted
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
1. Preheat the Oven
Preheat your oven to 350°F (175°C).
Grease and flour a 9-inch Bundt pan thoroughly, making sure to coat the center tube and all the grooves. You can also use baking spray designed for cakes.
2. Prepare the Cinnamon Sugar
In a small bowl, combine the 1/4 cup granulated sugar with 1 teaspoon of cinnamon.
Set aside for the topping.
3. Mix the Cake Batter
In a large mixing bowl, combine the yellow cake mix, apple cider, applesauce, eggs, vanilla extract, 1 1/4 teaspoons of the remaining cinnamon, brown sugar, and 1/4 cup granulated sugar.
Add the 1/4 cup melted butter.
Using a hand mixer, beat on medium speed for about 1–2 minutes, or until the batter is smooth and well combined.
Avoid overmixing.
4. Fill the Pan
Pour the batter evenly into the prepared Bundt pan.
Gently tap the pan on the counter once or twice to remove large air bubbles.
5. Bake
Place the cake in the preheated oven and bake for approximately 35–45 minutes, or until a toothpick inserted into the thickest part of the cake comes out clean or with just a few moist crumbs.
Because ovens and Bundt pans vary, begin checking around the 35-minute mark.
6. Cool the Cake
Remove the cake from the oven and allow it to cool in the pan for about 10–15 minutes.
Carefully invert it onto a serving plate or wire rack.
Allow it to cool slightly before adding the topping.
7. Add the Cinnamon-Sugar Topping
Brush the outside of the warm cake generously with the 1/4 cup melted butter.
Immediately sprinkle or gently press the cinnamon-sugar mixture over the entire surface.
Make sure to coat the top and sides so every bite gets that classic apple cider doughnut flavor.
8. Serve
Let the topping set for a few minutes before slicing.
Serve the cake slightly warm or at room temperature with coffee, tea, or a glass of cold milk.
Tips for the Best Apple Cider Doughnut Cake
Use apple cider, not apple juice: Apple cider generally provides a richer, more concentrated apple flavor.
Grease the Bundt pan thoroughly: The detailed shape of a Bundt pan can make cakes difficult to release if the pan isn’t properly prepared.
Don’t overbake: Start checking the cake around 35 minutes. Overbaking can make the cake less moist.
Apply the topping while warm: Brushing the warm cake with butter allows the cinnamon sugar to stick beautifully to the surface.
Let it cool slightly before slicing: A short resting period helps the cake hold its shape and makes cleaner slices.
Optional Apple Cider Glaze
If you’d like an extra finishing touch, you can make a simple glaze.
Combine:
- 1 cup powdered sugar
- 1–2 tablespoons apple cider
- 1/4 teaspoon ground cinnamon
Whisk until smooth, then drizzle over the cooled cake.
For a stronger cider flavor, add a little more apple cider, one teaspoon at a time, until you reach your preferred consistency.
Easy Variations
Add Chopped Apples
Fold 1/2 to 1 cup of finely diced, peeled apples into the batter for extra apple flavor and texture.
Add Nutmeg
Add a small pinch of ground nutmeg to the batter for a warmer, more traditional fall spice flavor.
Add Chopped Pecans
Fold chopped pecans into the batter or sprinkle toasted pecans over the finished cake.
Make Mini Cakes
Divide the batter among greased mini Bundt pans and adjust the baking time accordingly. Mini cakes are perfect for individual servings or gifting.
How to Store
Store the cooled cake in an airtight container at room temperature for up to 2–3 days.
For longer storage, refrigerate it for up to about 5 days. Allow slices to come closer to room temperature before serving for the best texture.
You can also freeze the cake without the final topping. Wrap it tightly and freeze for up to 2–3 months. Thaw completely, then brush with melted butter and add fresh cinnamon sugar before serving.
Final Thoughts
This Apple Cider Doughnut Cake is an easy way to bring the flavors of a favorite fall treat to the dessert table. The combination of apple cider, applesauce, vanilla, warm cinnamon, and buttery cinnamon sugar creates a soft cake with all the cozy character of an apple cider doughnut.
Whether you’re serving it at a fall gathering or enjoying a slice with your morning coffee, this simple cake is sure to become a seasonal favorite.