For the Cake
- 1 box yellow cake mix (approximately 15.25 ounces / 432 g)
- 1 cup (240 ml) apple cider
- 1/2 cup (120 g) unsweetened applesauce
- 3 large eggs
- 1/4 teaspoon ground cinnamon
- 1 tablespoon brown sugar
- 1 teaspoon vanilla extract
For the Cinnamon-Sugar Topping
- 1/4 cup (57 g) unsalted butter, melted
- 1/4 cup (50 g) granulated sugar
- 1 tablespoon ground cinnamon
Optional: Add a pinch of nutmeg to the cinnamon-sugar mixture for extra autumn flavor.
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C).
Generously grease a 10- to 12-cup Bundt pan with butter or nonstick baking spray, making sure to coat all the grooves and the center tube.
Lightly dust the pan with flour if needed, then tap out any excess.
Properly preparing the pan is important because Bundt cakes can stick if the detailed surfaces are not greased thoroughly.
Step 2: Prepare the Cake Batter
In a large mixing bowl, add the yellow cake mix, apple cider, applesauce, eggs, cinnamon, brown sugar, and vanilla extract.
Using an electric mixer, beat the ingredients on low speed until everything is combined.
Increase the speed to medium and mix for approximately 1–2 minutes, or follow the cake mix package instructions for the appropriate mixing time.
Scrape down the sides of the bowl with a spatula to ensure that all the ingredients are incorporated.
The batter should be smooth and thick but easy to pour.
Tip: Avoid overmixing, as excessive mixing can affect the cake’s texture.
Step 3: Pour the Batter into the Bundt Pan
Pour the prepared batter evenly into the greased Bundt pan.
Use a spatula to spread the batter around the pan and smooth the surface.
Gently tap the pan against the countertop once or twice to release any large air bubbles.
Make sure the batter is distributed evenly so the cake bakes uniformly.
Step 4: Bake the Cake
Place the Bundt pan on the center rack of the preheated oven.
Bake for approximately 40–50 minutes.
Begin checking the cake after 40 minutes. Insert a wooden toothpick into the thickest part of the cake; it should come out clean or with a few moist crumbs.
If wet batter remains on the toothpick, continue baking for another 5 minutes and check again.
The cake should be golden brown and begin pulling slightly away from the sides of the pan.
Avoid overbaking, as this can make the cake dry.
Step 5: Let the Cake Cool
Remove the cake from the oven and place the pan on a wire rack.
Allow it to cool in the pan for approximately 10–15 minutes.
Carefully loosen the edges with a small, flexible spatula if necessary, taking care not to damage the cake.
Place a serving plate over the Bundt pan and carefully invert the pan to release the cake.
Lift the pan away slowly.
Let the cake cool for another 10–15 minutes before adding the topping. It should be warm rather than piping hot.
Step 6: Prepare the Cinnamon-Sugar Topping
In a small bowl, combine the granulated sugar and ground cinnamon.
Stir until the mixture is evenly blended and no large clumps of cinnamon remain.
In a separate bowl, melt the butter in the microwave or in a small saucepan over low heat.
Allow the melted butter to cool slightly so it remains liquid but is not excessively hot.
This buttery cinnamon-sugar coating gives the cake the familiar flavor of a traditional apple cider doughnut.
Step 7: Brush the Cake with Butter
Using a pastry brush, gently coat the entire surface of the warm cake with melted butter.
Pay particular attention to the ridges and grooves of the Bundt cake.
The butter helps the cinnamon-sugar mixture adhere to the outside, creating a sweet, fragrant coating.
If you do not have a pastry brush, carefully spoon the butter over the cake and spread it with the back of a spoon.
Step 8: Add the Cinnamon-Sugar Coating
Sprinkle the cinnamon-sugar mixture generously over the buttered cake.
Rotate the serving plate as you work to coat the sides evenly.
For an extra-crunchy exterior, apply the topping while the cake is still slightly warm.
If you prefer a lighter coating, use less sugar and cinnamon.
Allow the cake to rest for approximately 10 minutes so the topping settles into the buttery surface.
Step 9: Slice and Serve
Transfer the finished cake to a serving platter.
Cut it into 10–12 slices using a sharp serrated knife.
Serve the cake slightly warm or at room temperature with a cup of coffee, tea, or warm apple cider.
For an extra-special dessert, serve each slice with a scoop of vanilla ice cream or a dollop of whipped cream.
The soft apple-flavored interior and sweet cinnamon coating make every bite taste like a freshly made apple cider doughnut!
Tips for the Best Apple Cider Doughnut Cake
Use real apple cider. Choose fresh, nonalcoholic apple cider for a fruity flavor. If it is unavailable, unsweetened apple juice can work, although the flavor will be slightly different.
Grease the Bundt pan thoroughly. Make sure every groove is coated to prevent the cake from sticking.
Do not overmix the batter. Mix only until the ingredients are combined and the batter is smooth.
Check for doneness early. Oven temperatures vary, so begin checking the cake around the 40-minute mark.
Apply the topping while the cake is warm. The melted butter and cinnamon sugar adhere better when the cake is not completely cool.
Use unsweetened applesauce. This adds moisture without introducing excessive sweetness.
Delicious Variations
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