Apple Cider Donut Cake with Cinnamon-Sugar Topping
By Lucas Morgan
Prep
10 min
Cook
45 min
Total
80 min
Servings
8
Bake this eight-piece Bundt cake for a fall prep plan, then keep the cinnamon-sugar coating for the final finish. The cake holds as a complete dessert in an airtight container, with apple cider and sweetened applesauce creating a soft, fluffy crumb beneath the buttery topping.
Yellow cake mix keeps the batter straightforward, while apple cider, sweetened applesauce, eggs, melted butter, brown sugar, and vanilla are mixed in stages. The cider is worked directly into the batter, and the applesauce supports the cake’s soft texture. A buttered, floured 10- or 12-cup Bundt pan is important for releasing the baked cake cleanly before the topping goes on.
The cake is ready when a toothpick comes out clean; the source notes that one cake finished at 45 minutes within the 40-to-50-minute range. Letting it cool in the pan for 15 minutes helps it settle before turning it out. Skipping the pan greasing and flouring is the mistake most likely to leave pieces behind, especially around the Bundt shape.
Brush the turned-out cake with butter, then cover the top and sides with cinnamon sugar; using hands helps the coating adhere to the sides. Serve it as a sliced fall dessert. Store any remaining cake in an airtight container at room temperature or in the refrigerator, where the source says it lasts longer.
Why you'll love this recipe
- Makes eight pieces in one Bundt pan, giving a planned batch of slices that can be portioned after the cake cools and topping is applied.
- Stores neatly in an airtight container at room temperature or in the refrigerator, so the finished cake can be baked before a gathering.
- Keeps the cinnamon-sugar finish separate until the cake is cooled and turned out, helping the coating stay on the top and sides.
- Uses boxed yellow cake mix with cider and applesauce, which streamlines a larger dessert batch without requiring separate dry-ingredient measuring.
- Portioning into individual slices after decorating makes it easier to pack servings, while the Bundt shape provides clear cutting guides around the ring.
- The cake needs no last-minute sauce or filling because butter and cinnamon sugar are brushed directly onto the cooled exterior before serving.
Ingredients
- •1 box yellow cake mix
- •0.75 cup apple cider
- •0.5 cup sweetened applesauce
- •3 large eggs (room temperature)
- •2 tbsp unsalted butter (melted)
- •1 tbsp brown sugar
- •1 tsp pure vanilla
- •butter (for greasing the Bundt pan)
- •flour (for lightly dusting the Bundt pan)
- •0.25 cup butter (for topping)
- •0.5 cup sugar (for cinnamon-sugar topping)
- •1 tsp cinnamon (for cinnamon-sugar topping)
Instructions
- 1
Preheat the oven to 350 degrees.
- 2
In a large mixing bowl, use a hand mixer on low to combine the cake mix, apple cider, applesauce, eggs, and melted butter.
- 3
Add the brown sugar and vanilla and mix well.
- 4
Grease and flour a 10- or 12-cup Bundt pan well.
- 5
Pour the batter into the prepared pan.
- 6
Bake for 40 to 50 minutes, or until a toothpick comes out clean.
- 7
Remove the cake from the oven and let it cool on a cooling rack for 15 minutes.
- 8
After 15 minutes, turn the Bundt pan over onto a cooling rack or parchment paper.
- 9
Mix together the cinnamon and sugar for the topping.
- 10
Brush butter over the cake.
- 11
Sprinkle the cinnamon-sugar topping over the top and sides of the cake.
FAQ
Nutrition (per serving)
Calories
410
Protein
5g
Fat
12g
Carbs
72g
Reviews
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