Apple Cider Doughnut Cake turns a yellow cake mix into a soft, cinnamon-kissed Bundt that tastes like a bakery cider doughnut. Apple cider and applesauce keep the crumb moist, while a buttery cinnamon-sugar coating gives that classic doughnut finish.
Why This Apple Cider Doughnut Cake Works
Cake mix keeps the method weeknight-easy, but cider, applesauce, brown sugar, cinnamon, and vanilla push the flavor beyond a plain box cake. The Bundt shape browns evenly and holds a generous cinnamon-sugar crust on every slice.
Serve it warm for breakfast, brunch, or dessert with coffee. It is a fall favorite that comes together with pantry staples and one mixing bowl.
Apple Cider Doughnut Cake Ingredients
- 1 box yellow cake mix (about 15.25 oz)
- 1 cup apple cider
- ½ cup applesauce
- 3 large eggs
- ¼ tsp ground cinnamon
- 1 tbsp brown sugar
- 1 tsp vanilla extract
Cinnamon-Sugar Topping
- ¼ cup granulated sugar
- 2 tbsp ground cinnamon (adjust to taste)
- ¼ cup melted butter
How to Make Apple Cider Doughnut Cake
Preheat the oven to 350°F (175°C). Grease and flour a Bundt pan well, including every ridge.
In a large bowl, whisk the yellow cake mix, apple cider, applesauce, eggs, ¼ teaspoon cinnamon, brown sugar, and vanilla until smooth and no dry pockets remain, about 1 to 2 minutes.
Pour the batter into the prepared Bundt pan and smooth the top. Bake for 35 to 45 minutes, until a toothpick inserted near the center comes out clean and the cake springs back lightly. Cool in the pan for 10 to 15 minutes, then invert onto a wire rack.
Cinnamon-Sugar Finish and Tips
While the cake is still slightly warm, brush the outside with melted butter. Stir the granulated sugar with cinnamon, then sprinkle and press the mixture over the cake until coated like a cider doughnut. For extra coverage, roll thick slices in leftover cinnamon sugar.
Do not skip greasing the Bundt pan thoroughly or the cake may stick. Fresh apple cider tastes brighter than juice; if using juice, reduce added sugar slightly. Store covered at room temperature up to 3 days, or freeze slices for up to 2 months.
This Apple Cider Doughnut Cake is soft, fragrant, and easy enough for a last-minute fall dessert that still feels bakery-special.
