There’s nothing better than Apple Cider Donut Bundt Cake in Fall! It has all the flavor of apple cider doughnuts, but it’s easier to make. Yellow cake mix is infused with apple cider and baked to perfection before being covered in cinnamon sugar.
There’s something about baking in the fall season, with the fragrant notes of apples and pumpkins in the air. It never fails to create a cozy and heartwarming atmosphere.
From pumpkin spice everything to warm apple pies, there are endless possibilities for creating cozy and comforting treats during this season. One classic autumn tradition that always brings a smile to our faces is baking with apple cider.
Baking with apple cider not only infuses your baked goods with the flavors of fall, but also adds a touch of nostalgia and warmth to your home.
This recipe combines all the goodness of an apple cider donut with the convenience and elegance of a bundt cake.
This bundt cake is delicious on its own but can also be served with a scoop of vanilla ice cream or a dollop of whipped cream on top.
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What is an apple cider donut bundt cake?
Apple cider bundt cake is a delicious and unique twist on the classic bundt cake. It combines the fall flavors of apple cider with the traditional cake shape, resulting in a moist and flavorful dessert that will be loved by all.
Cake Ingredients
- Yellow cake mix
- Apple cider
- Butter
- Eggs
- Ground cinnamon
Topping Ingredients
- Butter
- Sugar
- Ground cinnamon
Recipe Variations
- Can use a spice cake mix.
- Drizzle with caramel for a caramel apple flavor.
- Add a streusel topping for an added layer of texture.
- For an adult version of this dessert, incorporate some alcohol into the recipe such as dark rum or bourbon.
How to Make Apple Cider Donut Bundt Cake
Preheat oven to 350 degrees. Grease and flour a 12 cup bundt pan.
In a large bowl, add cake mix, apple cider, ½ cup melted butter, 4 eggs, and 2 teaspoons cinnamon. Beat together until fully combined.
Pour into the prepared bundt pan. Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean.
Let cool in the pan for 20 minutes. Remove from pan to cooling rack to cool.
Line a serving plate with parchment paper and place cooled cake on top.
In a small bowl, mix together sugar and 1 teaspoon cinnamon.
Brush the top and sides of the cake with 3 tablespoons melted butter.
Coat the cake with half of the cinnamon sugar mixture, pressing it into the sides.
Let the cake stand for 15-20 minutes and then cover with the remaining cinnamon sugar mixture.
Slice and serve!
Tips for Making a Perfect Bundt Cake
- Grease your bundt pan properly: Use butter or non-stick cooking spray to coat the inside of the pan evenly. Make sure to get into all the nooks and crannies of the pan to prevent any sticking.
- Dust with flour: After greasing your bundt pan, dust it with flour. This will help ensure that your cake does not stick to the pan while baking.
- Let the cake cool before removing from pan: let your bundt cake cool for at least 15-20 minutes before attempting to remove it from the pan. This will help prevent it from breaking or sticking to the pan.
- Invert onto a cooling rack: Place a cooling rack on top of bundt cake and flip over in one swift motion. Tap gently along the sides of the cake pan and pull up.
How to Store
- Room Temperature: Store in airtight container for up to 3 days.
- Refrigerator: Store in airtight container in fridge for up to 5 days.
- Freezer: Wrap in plastic and place in an airtight container in the freezer for up to 1 month. Thaw out in fridge overnight before consuming.
FAQs
You can use either store-bought or homemade apple cider for this recipe. However, using freshly pressed or unfiltered apple cider will result in a stronger and more authentic flavor.
Yes, it is important to thoroughly grease your bundt pan before pouring in the batter. This will help prevent the cake from sticking and make it easier to remove from the pan.
Yes, you can add chopped nuts or raisins to this recipe if desired. Simply mix them into the batter before pouring it into the bundt pan.
You can insert a toothpick into the center of the cake – if it comes out clean with no batter stuck to it, then the cake is done baking.
More Bundt Cake Recipes
- Shirley Temple Bundt Cake
- Mini Eggnog Bundt Cakes
- Peppermint Mocha Bundt Cake
- Spiced Chai Pumpkin Bundt Cake
Recipe
Apple Cider Donut Bundt Cake
Ingredients
Cake Ingredients
- 1 (15.25oz.) box yellow cake mix
- ¾ cup apple cider
- ½ cup butter melted
- 4 eggs
- 2 teaspoons ground cinnamon
Cinnamon Sugar Topping Ingredients
- 3 tablespoons butter melted
- ¼ cup sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 350 degrees. Grease and flour a 12 cup bundt pan.
- In a large bowl, add cake mix, apple cider, ½ cup melted butter, 4 eggs, and 2 teaspoons cinnamon. Beat together until fully combined.
- Pour into the prepared bundt pan. Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 20 minutes. Remove from pan to cooling rack to cool.
- Line a serving plate with parchment paper and place cooled cake on top.
- In a small bowl, mix together sugar and 1 teaspoon cinnamon.
- Brush the top and sides of the cake with 3 tablespoons melted butter.
- Coat the cake with half of the cinnamon sugar mixture, pressing it into the sides.
- Let the cake stand for 15-20 minutes and then cover with the remaining cinnamon sugar mixture.
- Slice and serve!
Notes
- Room Temperature: Store in airtight container for up to 3 days.
- Refrigerator: Store in airtight container in fridge for up to 5 days.
- Freezer: Wrap in plastic and place in an airtight container in the freezer for up to 1 month. Thaw out in fridge overnight before consuming.
Nutrition Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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