Apple cider, applesauce, cinnamon, sugar, and spices come together for the ultimate fall treat. This Apple Cider Donut Bundt Cake is cozy and irresistible!
I don’t know about you, but the second autumn rolls in, I’m ready. Like… borderline too ready. Sweaters come out early. I light way too many candles. And let’s not even talk about how fast I hit “buy” on anything that says apple cider.
One year, I made a huge mistake. I bought just one apple cider donut from our local farm stand. Yep, just one. Rookie move, right? It was warm, sugary, and gone in two bites. I literally stood there thinking, Why didn’t I get six? Or twelve? That moment stuck with me.
So, naturally, I decided to make my own version… but bigger. And better. And something you can bake right at home whenever that craving hits (which, if you’re like me, is often). That’s how this Apple Cider Donut Bundt Cake was born. It’s basically the donut’s cooler, more generous cousin. No waiting for weekend farm trips required.
Why You’ll Love This Apple Cider Donut Bundt Cake Recipe?
Okay, so let me just say — this isn’t just any bundt cake. Nope. This one’s:
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Moist (and I mean the good kind of moist).
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Packed with warm spices that basically scream cozy vibes.
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Coated in cinnamon sugar so every bite tastes like the outside of a cider donut.
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Super easy to make, which means less time stressing, more time eating.
And honestly? I think it tastes even better the next day. Kind of like how leftovers are sometimes weirdly more magical. You know what I mean, right?
Ingredient Notes:
Before you rush off to the kitchen (which I fully support, by the way), let’s chat about the lineup:
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All-Purpose Flour: Classic. Reliable. Can’t skip it.
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Cinnamon + Nutmeg: This combo right here? Fall’s power couple.
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Apple Cider: Not juice. Cider. It’s stronger, bolder, and adds so much flavor.
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Unsweetened Applesauce: Keeps things tender without making the cake too heavy.
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Vegetable Oil: Helps the cake stay soft and lovely for days (if it lasts that long).
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Granulated + Brown Sugar: Sweetness with a little depth. I’m a sucker for brown sugar.
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Cinnamon Sugar Coating: I mean… do I even need to explain? Pure joy.
How To Make Apple Cider Donut Bundt Cake?
Alright, let’s get into it. No need to overcomplicate things — baking should be fun, not stressful.
Step 1: Prep Like a Pro
Preheat your oven to 325°F. Then grease the heck out of your bundt pan. Seriously, don’t skimp here — nobody wants cake stuck in the pan. Dust with flour, tap out the extra, and you’re golden.
Step 2: Mix the Dry Stuff
Grab a bowl and whisk together the flour, cinnamon, nutmeg, salt, baking powder, and baking soda. Easy.
Step 3: Mix the Wet Stuff
In another (bigger) bowl, beat the sugars and oil until they’re nice and smooth. Add the eggs, one at a time. Don’t rush this part — patience makes better batter. Stir in applesauce and vanilla until just mixed.
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Step 4: Bring It All Together
Now, alternate adding the flour mix and apple cider. A little dry, a little cider… repeat. Don’t overmix — just go until everything’s combined.
Step 5: Bake and Wait (Ugh, The Hardest Part)
Pour that gorgeous batter into the bundt pan and smooth the top. Bake for 50–60 minutes, or until a toothpick comes out clean. Let it cool in the pan for about 15–20 minutes, then flip it onto a rack.
Step 6: Make It Pretty (and Tasty)
Mix up your cinnamon sugar coating. Brush the cooled cake with melted butter, then sprinkle (or pat) the cinnamon sugar all over. Go nuts. No rules here.
Step 7: Slice and Enjoy
Grab a fork. Or eat with your hands. No judgment.
Storage Options:
Honestly? This cake doesn’t usually make it past day two at my house. But if you do have leftovers:
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Room temp: Keep covered for up to 4 days.
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Fridge: It’ll hang out happily for a week.
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Freezer: Slice it up, wrap well, and freeze for up to 3 months. Thaw and warm before serving — trust me, it’s worth it.
Variations and Substitutions:
You do not have to follow this recipe to the letter. Feel free to play:
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Butter instead of oil: For a richer flavor.
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Extra spices: Add ginger or cloves if you wanna go wild.
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Chopped apples: Toss in for more texture and apple punch.
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Muffins or mini bundts: Bake in smaller pans for cute, individual treats. Just adjust the bake time.
What to Serve with Apple Cider Donut Bundt Cake?
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Coffee or tea: Always a good idea.
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Apple cider (obviously): Double the cider, double the joy.
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Vanilla ice cream: Warm cake + cold ice cream = chef’s kiss.
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Whipped cream: If you’re feeling fancy.
Frequently Asked Questions:
Can I use apple juice instead of cider?
You could… but honestly, cider gives that bold apple punch you really want here.
Do I really need to use a bundt pan?
Not necessarily. You could bake it in a 9×13″ pan, but you’ll miss out on those pretty ridges and donut-like vibes.
Alright friend, now it’s your turn.
Are you ready to make your kitchen smell like fall? I say go for it. And when you do, please come back and tell me how it went. Or better yet… show me your cake. I’m always here for cake pics.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Apple Cider Donut Bundt Cake
Ingredients
For the Cake:
- 3 cups 360g all-purpose flour
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon salt
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 cup granulated sugar
- ½ cup brown sugar
- 1 cup vegetable oil
- 3 large eggs at room temperature
- 1 cup unsweetened applesauce at room temperature
- 2 teaspoons vanilla extract
- 1 cup apple cider not apple juice, at room temperature
For the Cinnamon Sugar Coating:
- ¼ cup unsalted butter melted
- ⅓ cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
Prepare the Bundt Pan and Oven
- Preheat the oven to 325°F (160°C). Generously grease a 10 to 12-cup Bundt pan using butter or cooking spray, ensuring all crevices are coated. Lightly dust with flour, tapping out any excess.
Combine the Dry Ingredients
- In a medium bowl, whisk together the all-purpose flour, ground cinnamon, ground nutmeg, salt, baking powder, and baking soda. Set aside.
Mix the Wet Ingredients
- In a large mixing bowl, using an electric mixer on medium speed, beat together the granulated sugar, brown sugar, and vegetable oil until smooth and well blended. Incorporate the eggs one at a time, ensuring each is fully mixed before adding the next. Add the applesauce and vanilla extract, mixing just until combined.
Combine the Batter
- With the mixer on low speed, gradually alternate adding the dry ingredient mixture and apple cider to the wet mixture, beginning and ending with the dry ingredients. Mix only until no streaks of flour remain. The batter will be slightly loose.
Bake the Cake
- Pour the batter evenly into the prepared Bundt pan. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 15 to 20 minutes before carefully inverting onto a wire rack to cool completely.
Prepare and Apply the Cinnamon Sugar Coating
- In a small bowl, combine the granulated sugar and ground cinnamon. Once the cake has cooled, brush the entire surface with melted butter. Sprinkle and gently pat the cinnamon sugar mixture evenly over the cake until fully coated.
Serve
- Slice the cake and serve as desired. Enjoy this delightful dessert as a cozy and sweet treat.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
