I love baking this easy, no-fry apple cider doughnut cake—it tastes like biting into a warm, cozy cider doughnut straight from the orchard, but in cake form.

Apple Cider Doughnut Cake

Why You’ll Love This Recipe

I love how it transforms a simple cake mix into a moist, spiced bundt cake packed with apple cider and applesauce flavor. The buttery cinnamon–sugar coating gives that nostalgic doughnut crunch without the mess of frying.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 box yellow cake mix (like Betty Crocker Super Moist; spice cake mix works too)
1 cup apple cider (not apple juice or vinegar)
½ cup applesauce (cinnamon-flavored is ideal)
3 large eggs, room temperature
¼ tsp ground cinnamon
1 Tbsp light brown sugar
1 tsp vanilla extract
¼ cup sugar
2 Tbsp cinnamon
¼ cup unsalted butter, melted

Optional cider glaze:

1 cup powdered sugar
¼ cup apple cider

directions

Preheat & prep pan: I heat my oven to 350 °F and grease and flour a bundt pan.
Make batter: I whisk the cake mix, cider, applesauce, eggs, cinnamon, brown sugar, and vanilla until smooth and slightly runny.
Bake: I pour it into the pan and bake for 40–45 minutes (larger pans may need more time) until a toothpick comes out clean).
Cool & coat: After cooling 20 minutes in the pan, I brush the cake with melted butter and sprinkle all over with cinnamon–sugar, patting it to adhere (Princess Pinky Girl).
Optional glaze: If I want more apple flavor, I mix powdered sugar with cider and drizzle it over the cooled cake.

Servings and timing

Serves: About 12–16 slices
Prep time: ~15 minutes
Bake time: 40–45 minutes
Total time: Around 1 hour

Variations

Spiced cake mix: Use spice cake mix for a richer fall flavor.
Nutty twist: Stir chopped pecans or walnuts into the batter.
Glazed finish: Skip the cinnamon sugar and use the apple-cider glaze instead.
Free-form loaf: Bake in a loaf pan to get a sliceable treat perfect for gifting.

storage/reheating

Store: I keep this in an airtight container at room temperature for 2–3 days.
Reheat: A few seconds in the microwave refreshes the warm flavor—no need for the oven.
Freeze: Wrap in foil, freeze up to a month, thaw overnight in the fridge, then bring to room temperature before serving.

FAQs

Can I use fresh apple cider instead of store-bought?

Yes—fresh or local cider works beautifully. Just measure it as instructed and enjoy the added depth.

What if I don’t have applesauce?

I’ve used extra cider in place of applesauce, but applesauce helps the cake stay moist and tender.

Can I bake this in a different pan?

Absolutely. A 9‑inch round or 8×4 loaf pan works. Expect slightly shorter bake times—test with a toothpick.

Is it okay without the cinnamon sugar topping?

Totally! It’s still delicious plain, or you can use the optional glaze for a different finish.

What’s the difference between cider doughnuts and this cake?

Cider doughnuts are fried and dense, but this cake mimics that flavor and texture without frying, giving a soft, spiced crumb coated in cinnamon sugar.

Conclusion

I love how this Apple Cider Doughnut Cake makes fall feel extra special with minimal effort. It’s a simple, one-bowl dessert that captures the nostalgic flavor of cider doughnuts in a sliceable, shareable form. Perfect for cozy mornings, snack time, or party tables.