Apple Cider Doughnut Cake blends yellow cake mix, tart apples, warm spices, and apple cider into one soft, cinnamon-sugar coated fall treat.
Let me set the scene. It’s October. There’s a slight chill in the air—enough to justify that oversized sweater—and my family and I are knee-deep in an apple orchard, baskets overflowing. Every year, without fail, we overdo it. “We’ll just grab a few,” we say. Yeah, right. Fast forward to me, in the kitchen, staring at what could easily supply a small farmers’ market and thinking, “What now?”
Now, apple pie? Done that. Applesauce? Please, that’s kid stuff. But then my brain wandered back to those warm, sugary apple cider doughnuts from the orchard stand. You know the ones—fresh out of the fryer, still warm, rolled in cinnamon sugar. Absolute fall perfection. But here’s the thing—deep frying at home? Nope. I’m not about to turn my kitchen into a grease-splattered crime scene.
So, what if… cake? A big, beautiful, shareable Apple Cider Doughnut Cake. No frying. No fuss. Just all that cozy, cinnamony flavor baked into a soft, buttery bundt. I threw it together, crossed my fingers, and holy moly—the smell alone was a win. Warm apple cider, spicy cinnamon, sweet apples—it was like fall candle heaven, but, you know, edible.
When my husband took his first bite, he literally stopped mid-chew and said, “This tastes like October.” And I mean, how do you top that?
Why You’ll Love This Apple Cider Doughnut Cake Recipe?
Okay, picture this: It’s chilly outside, leaves crunching underfoot, and you’ve got a big ol’ slice of this Apple Cider Doughnut Cake in one hand and a cup of hot cider in the other. Cozy, right?
But here’s what makes this cake extra special:
- It’s stupid simple. Boxed cake mix, but with upgrades. No shame—just shortcuts.
- It tastes like an orchard visit. Thanks to real apple cider and fresh apples, it’s got that warm, tart-sweet vibe going on.
- That cinnamon-sugar topping? It’s the literal icing on the cake—without actual icing. Crunchy, buttery, and irresistible.
- No fancy tools. Just a bundt pan and your basic baking stuff. If you’ve got a whisk and an oven, you’re golden.
And honestly? It’s one of those cakes that somehow tastes even better the next day. Like the flavors have had a little overnight magic moment.
Ingredient Notes:
You don’t need anything fancy, but the right stuff makes all the difference.
- Betty Crocker™ Super Moist™ Yellow Cake Mix: I know, I know—boxed cake mix? Absolutely. It’s reliable, it’s fluffy, and when you jazz it up like we’re about to, it’s borderline gourmet.
- Apple Cider: This isn’t just a flavor booster; it’s the soul of the cake. Fresh, unfiltered cider is ideal—bonus points if you grabbed it straight from the orchard.
- Melted Butter: Adds richness and keeps the cake super moist. Plus, you’ll need more for brushing on that glorious cinnamon-sugar topping.
- Eggs: Four, because we want this cake sturdy but still fluffy.
- Cinnamon & Nutmeg: The OG fall spice duo. Warm, cozy, and exactly what your kitchen should smell like.
- Shredded Tart Apples: Think Granny Smith or Honeycrisp—something crisp and tangy to balance all the sweetness. Plus, it adds that little extra burst of real apple flavor in every bite.
- Cinnamon-Sugar Topping: Because a doughnut isn’t a doughnut without that sugary coating.
Pro Tip: If your apple cider is super sweet, cut back a bit on the sugar in the topping. But honestly? I usually go all in.
How To Make Apple Cider Doughnut Cake?
This is one of those bakes where you’ll feel like a kitchen wizard, but really? It’s easy-peasy.
Step 1. Preheat & Prep
Crank your oven to 350°F and generously spray your bundt pan with baking spray. Don’t skimp—bundt pans are notorious for sticking, and nobody wants a cake tragedy.
Step 2. Make the Batter
In a big bowl, mix together the cake mix, apple cider, melted butter, eggs, cinnamon, and nutmeg. Beat it until smooth—just a couple of minutes. Then fold in the shredded apples. It’s going to smell so good already.
Want To Save This Recipe?
Step 3. Bake That Beauty
Pour the batter into the bundt pan, smooth the top, and pop it into the oven. Bake for 35-40 minutes—but start checking around 35. You want a toothpick to come out clean. And if your whole house doesn’t smell like an apple orchard by now, I owe you a cider.
Step 4. Cool (But Not Too Much)
Let the cake sit in the pan for about 20 minutes. This is the sweet spot—not too hot, not too cool—before flipping it onto a cooling rack. I like to slide some wax paper underneath to catch the cinnamon-sugar avalanche that’s coming.
Step 5. Cinnamon-Sugar Finish
While the cake’s still a bit warm, brush it generously with melted butter. Then, mix cinnamon and sugar in a bowl and pat it all over the cake—top, sides, the whole deal. Let it sit for another 20 minutes, then go in again with another round. Because more is more.
Step 6. Time to Slice & Snack
Cut yourself a generous slice and go to town. It’s dreamy warm, but honestly, it’s next-level the next day.
Storage Options:
- Room Temp: Wrap it up or pop it in an airtight container—good for about 3 days on the counter.
- Fridge: Want it to last a bit longer? Toss it in the fridge for up to a week. Warm it up a little before eating—it brings that fresh-baked taste back.
- Freezer: Yep, this freezes great. Slice it up, wrap individual pieces, and freeze for up to 3 months. When the craving hits, just thaw and dig in.
Variations and Substitutions:
Feeling creative? Here’s how you can tweak it:
- Gluten-Free: Just use a gluten-free yellow cake mix—same ratios, same deliciousness.
- Pumpkin Spice Twist: Sub out the cinnamon and nutmeg for pumpkin pie spice. It’s like fall squared.
- Nuts for Crunch: Stir in a handful of chopped pecans or walnuts for texture.
- Caramel Drizzle: Because caramel and apples are meant to be. Drizzle it right over the top before serving.
- Less Sweet? Dial back the sugar in the cinnamon topping, especially if your cider is on the sweeter side.
What to Serve with Apple Cider Doughnut Cake?
It’s amazing on its own, but if you want to go the extra mile:
- Hot Apple Cider: Because double apple is double the fun.
- Vanilla Ice Cream: Warm cake meets cold, creamy ice cream—perfection.
- Chai Latte: The spices in the chai pair beautifully with the cinnamon and nutmeg.
- Whipped Cream: Sometimes simple is best.
Frequently Asked Questions:
Can I use apple juice instead of cider?
Technically, yes. But apple cider gives it that deep, cozy flavor. Apple juice is sweeter and less complex. If that’s what you’ve got, go for it—just maybe add a pinch more cinnamon.
Why did my cake stick to the bundt pan?
Bundt pans are tricky! Make sure to coat every single nook with baking spray with flour. If it’s still stubborn, give the pan a few taps on the counter before flipping.
Can I make this ahead of time?
Absolutely—and honestly, it gets better after sitting overnight. The flavors mellow and blend together perfectly.
So, are you drooling yet? This Apple Cider Doughnut Cake is honestly one of my go-tos once the weather starts to cool down. It’s cozy, it’s easy, and it tastes like fall. If you end up baking it, let me know how it goes! Got any fun twists? More cinnamon? Caramel drizzle? I wanna hear it! Drop a comment, and let’s talk cake.
<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 Doughnut Cake
Ingredients
Cake:
- 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
- 3/4 c apple cider
- 1/2 c melted butter
- 4 eggs
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 c coarsely shredded peeled tart apples 2 medium
Toppings:
- 3 tbsp melted butter
- 1/4 c sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat your oven to 350°F. Make sure to coat a 12-cup fluted tube cake pan with baking spray.
- In a mixing bowl mix together the cake mix, apple cider, melted butter, eggs, cinnamon and nutmeg. Beat the mixture on medium speed for around 2 minutes. Gently fold in the apples.
- Pour the batter into the pan. Bake it for approximately 35 to 40 minutes or until a toothpick inserted in the center comes out clean.
- Once baked remove the cake from the oven. Allow it to cool for 20 minutes while still in the pan. Then carefully transfer it onto a cooling rack placed over waxed paper.
- Brush some melted butter, onto the cake surface. Combine sugar and cinnamon together. Gently press this mixture onto both the top and sides of the cake. Let it sit for 20 minutes before repeating this step.
- To keep your creation fresh, make sure to cover it at room temperature.
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!
