It's Thursday morning, October 23rd, here in Austin, Texas. The weather has finally delivered that first real, glorious "cold front," and my kitchen is officially in full-on fall baking mode. When I'm craving that warm, spiced-apple flavour of a fresh apple cider doughnut but don't have the time (or the desire) for deep-frying, this is the recipe I turn to. This Apple Cider Doughnut Cake is the ultimate cozy shortcut. It uses a simple box of cake mix, "doctors" it up with real apple cider and applesauce, and bakes into an unbelievably moist Bundt cake. The finishing touch-a thick crust of buttery cinnamon-sugar-is pure, nostalgic bliss.
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I cannot stress this enough: grease your Bundt pan aggressively! I use a baking spray that contains flour (like Baker's Joy) and get it into every single nook and cranny. A stubborn Bundt cake is heartbreaking, and this extra step is the 100% foolproof way to ensure it slides right out, perfect and whole.
A Cozy Fall Shortcut to Doughnut Heaven
This recipe is a fall-baking lifesaver. It's for those days when you want your whole house to smell like an apple orchard, but you only have about 10 minutes of active prep time. The apple cider and applesauce replace the oil and water typically called for on the box, resulting in an incredibly tender, dense, and flavourful crumb. Brushing the warm cake with melted butter and coating it in cinnamon-sugar is what truly transforms it from a simple "cake" into a perfect "doughnut" experience.
Why You'll Love This Recipe
- Tastes Just Like a Doughnut: It perfectly captures that warm, buttery, cinnamon-sugar-crusted flavour of a fresh apple cider doughnut.
- Uses a Simple Cake Mix Hack: This "doctored cake mix" recipe is a foolproof shortcut to an impressive and incredibly moist cake.
- Incredibly Fast: A 10-minute prep time is all you need before it hits the oven. It's the perfect last-minute fall dessert.
- Super Moist Crumb: The combination of apple cider and applesauce makes this cake exceptionally tender and moist.
Ingredients
Here's what you'll need for this simple, cozy cake. For the full list with precise measurements, see the recipe card at the end of the post!
For the Cake
- Cake Mix: One 15.25-ounce box of Yellow Cake Mix (like Betty Crocker Super Moist) or, for a deeper flavour, a Spice Cake Mix.
- Apple Cider: 1 cup of real, unfiltered apple cider. Not apple juice and definitely not apple cider vinegar!
- Applesauce: ½ cup of cinnamon applesauce (or plain unsweetened). This replaces the oil and adds moisture.
- Eggs: 3 large eggs, at room temperature.
- Flavour: A bit of ground cinnamon, brown sugar, and pure vanilla extract to boost that "homemade" taste.
For the Cinnamon Sugar Topping
- Cinnamon & Sugar: A generous 2 tablespoons of ground cinnamon and ¼ cup of granulated sugar.
- Butter: ¼ cup of unsalted butter, melted. This is the "glue" that holds all the sugary goodness to the cake.
How to Make Apple Cider Doughnut Cake
This is a simple "mix, bake, and top" recipe. The most important part is prepping your Bundt pan!
Step 1: Preheat and Prep the Pan
First, I preheat my oven to 350°F (177°C). I take my 10- or 12-cup Bundt pan and grease it thoroughly. I use a baking spray with flour (like Baker's Joy) to get into every single groove. You can also grease it with solid vegetable shortening and then dust it with flour.
Step 2: Mix the Cake Batter
This is the easy part. In a large mixing bowl, I add the dry cake mix, the apple cider, the applesauce, and the room-temperature eggs. I also add in the ¼ teaspoon of cinnamon, the brown sugar, and the vanilla extract.
Using a handheld electric mixer, I beat the batter on low speed for 30 seconds, then scrape down the bowl. I increase the speed to medium and beat for 2 more minutes, until the batter is thick, smooth, and well-combined.
Step 3: Bake and Cool the Cake
I pour the batter evenly into my prepared Bundt pan. I place the pan on the center rack and bake for 40-45 minutes.
The cake is done when a long wooden skewer inserted into the deepest part of the cake comes out clean (or with just a few moist crumbs). I let the cake cool in the pan on a wire rack for exactly 20 minutes.
Step 4: Top the Cake
While the cake is cooling in the pan, I prepare the topping. In a separate small bowl, I mix the 2 tablespoons of cinnamon with the ¼ cup of granulated sugar.
After the 20-minute cooling period, I carefully invert the still-warm cake onto a wire rack (with a baking sheet underneath to catch the mess!). Now, working quickly, I brush the entire surface of the warm cake with the melted butter.
Immediately after brushing with butter, I sprinkle and press the cinnamon-sugar mixture all over the cake, making sure to get it into all the grooves. The warmth of the cake and the melted butter will make the sugar stick and create a perfect, donut-like crust.
Common Mistakes to Avoid
- Using Apple Juice: Do not use apple juice! It has a weak, one-note flavour. You must use unfiltered apple cider (the opaque, brown kind) to get that deep, tangy, authentic flavour.
- Not Greasing the Pan Enough: A Bundt pan has many crevices. If you don't grease and flour every single spot, the cake will stick and break when you try to invert it.
- Topping a Hot or Cold Cake: This is a timing trick. If the cake is piping hot, the butter and sugar will just melt off. If the cake is completely cold, the butter won't soak in, and the sugar won't stick. It must be warm (after the 20-minute rest).
Tips and Tricks for Success
- Use a Spice Cake Mix: This is my favorite "pro" tip. If you can find one (Duncan Hines makes a great one), using a Spice Cake Mix instead of a Yellow Cake Mix will give your cake an even deeper, more complex, "from-scratch" fall flavour.
- The "Panade" Effect: Using applesauce in place of oil is a classic "doctored cake mix" trick. The pectin and fiber in the applesauce (much like a panade in meatloaf) hold onto moisture, resulting in an incredibly moist and tender crumb.
- Grease & Flour (or Sugar!): For extra insurance in your Bundt pan, after greasing it, you can dust it with flour OR with a cinnamon-sugar mixture instead of plain flour for an extra-crispy, caramelized outer edge.
- Room Temperature Eggs: Using room-temperature eggs helps the batter emulsify properly, leading to a lighter, fluffier cake with a more even rise.
Variations
This cake is a perfect blank canvas for other cozy additions!
- Add a Glaze: If you prefer a glaze over the cinnamon-sugar, let the cake cool completely. Then, whisk 1 cup of powdered sugar with 2-3 tablespoons of apple cider or milk and drizzle it over the top.
- Add Nuts: Fold 1 cup of toasted, chopped pecans or walnuts into the batter at the very end.
- Make Apple-Chunk Cake: Fold 1 cup of finely diced fresh apple (like a Granny Smith, tossed in 1 tablespoon of flour) into the batter.
- Make Muffins: Pour the batter into lined muffin tins. Bake at 350°F (175°C) for 18-22 minutes. Dip the tops of the warm muffins in melted butter, then in the cinnamon-sugar.
How to Serve
This Apple Cider Doughnut Cake is the ultimate fall breakfast, snack, or dessert.
- It is best served warm on the day it's made, when the crust is still a little bit crisp from the sugar.
- It's the perfect companion to a hot cup of black coffee or a Chai Latte.
- It's my go-to, impressive-but-easy bake to bring to a Thanksgiving brunch or a fall potluck.
Make Ahead and Storage
- Make Ahead: This cake is fantastic for making ahead. The flavours actually get even better on day two as the cider and spices meld.
- Storage: Store the completely cooled cake in an airtight cake carrier (or tightly covered with plastic wrap) at room temperature for up to 4 days.
- Freezing: This cake freezes beautifully! You can freeze the entire cooled (untopped) cake or individual slices. Wrap tightly in plastic wrap, then a layer of aluminum foil, and freeze for up to 3 months. Thaw overnight at room temperature.
Recipe Notes / What I Learned
The recipe calls for a lot of cinnamon in the topping (2 tablespoons), and it might seem like a typo. It's not! This high ratio of cinnamon to sugar is what gives the cake that intense, spicy, "fried doughnut" crust. Don't be shy with it-it's what makes the cake taste authentically like a cider doughnut.
Nutrition Snapshot
Estimated Nutrition Per Serving (1/12th of cake): ~320 calories · 4g protein · 56g carbs · 9g fat (This is an approximation and can vary based on the specific cake mix used.)
Apple Cider Doughnut Cake
Equipment
- Bundt pan
- Large mixing bowl
- Electric mixer
- Small bowl
- Brush
- Wire rack
Ingredients
Group: 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 teaspoon cinnamon more if you like it really cinnamony!
- 1 tablespoon brown sugar
- 1 teaspoon vanilla
Group: 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 cinnamon (¼ tsp,) brown sugar and vanilla to the cake mix batter.
- 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.
- Once the cake has cooled, brush the entire surface with melted butter. Rub cinnamon sugar mixture until evenly coated.
Notes
Nutrition
FAQs
Can I make this in a 9x13 pan?
Yes, absolutely! Pour the batter into a greased 9x13 pan and bake at 350°F (175°C) for 30-35 minutes, or until a toothpick comes out clean. Then, brush the warm cake with the melted butter and sprinkle with the cinnamon-sugar topping.
Can I use apple juice instead of apple cider?
I highly recommend against it. Apple juice (the clear, filtered kind) will add sweetness but none of the deep, tangy, complex flavour of unfiltered apple cider. The cider is the key "doughnut" flavour.
Can I make this from scratch (without a cake mix)?
You can! You would need to use a from-scratch yellow or spice cake recipe as your base, likely substituting the milk for apple cider and adding applesauce for the oil. However, this recipe is specifically designed as a shortcut using the convenience of a cake mix.
