Ingredients
- Yellow cake mix (I used Betty Crocker Super Moist Yellow Cake – you will use JUST the dry mix). If you want a stronger flavor, I highly recommend using Duncan Hines Spice Cake Mix.
- 1 cup apple cider (NOT apple juice, and PLEASE do not use apple cider vinegar)
- ¼ teaspoon cinnamon
- ½ cup apple sauce (I used cinnamon apple sauce, not chunky)
- 3 large eggs, room temperature
- 1 tablespoon brown sugar
- 1 teaspoon vanilla
- 2 tablespoons cinnamon
- ¼ cup sugar
- ¼ cup unsalted butter, melted
Optional Apple Cider Glaze Dip
-
- 1 cup powdered sugar
- 1/4 cup apple cider
Substitutions/Additions
Cake Mix: Any type of yellow cake mix will work for this cake. You could also use a white cake mix or a pumpkin spice cake mix. You could also use a homemade yellow or white cake if you have a recipe that you love. For a stronger Fall taste use Duncan Hines Spice Cake Mix (this was my family’s favorite version).
Toppings: I like to serve this cake with a big scoop of vanilla ice cream or whipped topping. It’s the perfect final touch. Then, as a garnish, I like to sprinkle a little extra cinnamon on top or drizzle the cake with warm caramel. It’s so yummy! But of course, you have to serve it with a cold glass of fresh apple cider!
Gluten-Free: I had a couple of amazing readers adapt the recipe to make it gluten-free (Thank you, Marjorie & Sandy). Here are two options (please note, I personally have not tested these gluten-free versions)
– Substitute Bob’s Red Mill 1 for 1 Gluten-Free flour + 3/4 teaspoon xanthan gum.
– Used a GF yellow cake mix (Sandy used liveGfree from Aldis.) Followed my directions with one exception – she omitted 1/4 cup water. (passed the husband test!)
Note: Bundt pan size – The size of your bundt pan is going to matter here folks. I have made this with a 12 cup and a 10 cup. You will need to adjust the cooking times for each size, but they will all work. If you use a larger bundt pan, the cake will not look like it rose, but don’t worry, it still tastes yummy! This is my 10-cup (9.5 inch) pan.
How to Make Apple Cider Doughnut Cake
- Preheat oven to 350 degrees.
- In a large mixing bowl, beat the dry cake mix, apple cider, apple sauce, and eggs.
- Add in cinnamon (1/4 tsp), brown sugar, and vanilla to the cake mix batter.
- Pour the mixture into a well-greased AND floured bundt pan.
- Place bundt pan on center rack and bake for 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.
How to Make Apple Cider Glaze Topping (Optional: for dipping)
prepare the apple cider glaze by adding powdered sugar and the 1/4 cup apple cider to a small bowl and whisking them together until you reach your desired consistency.
Cinnamon Sugar Topping
A couple of notes on the cinnamon-sugar topping:
- Cinnamon sugar ratios are a very personal thing (LOL). Some people like more cinnamon, others like more sugar. You do you with this. I prefer a 2:1 ratio (2 sugar to 1 cinnamon). Some others prefer even less cinnamon or some more.
If you aren’t sure what side of the cinnamon-sugar wagon you are on, start with less cinnamon, and you can always add more!
Whatever you choose, you cannot mess it up – it will be delicious either way! - TIP: When adding the cinnamon sugar and butter topping, I brushed the butter onto the cake and let it set for about a minute. You want it to be slightly wet so it holds the sugar, but not so much that it absorbs it into the cake (this will make the finish look very dark.)
- TIP: Mix the cinnamon and sugar together after brushing the butter on the cake while you’re waiting for that perfect level of moisture. That should give it just the right amount of time. And if needed add an extra layer of sugar.