Apple Cider Donut Bundt Cake
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.
Servings: 12 servings
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.
