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a slice of apple cider donut bundt cake from a mix served on a white plate. A glass of apple cider and an apple are on one side of the plate, and the remaining bundt cake is on the other side.

Apple Cider Donut Cake from a Mix

Chrysti Benner
This easy apple cider donut bundt cake is a cinch to make, thanks to a doctored-up cake mix. Perfect for sharing this fall!
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Prep Time 20 minutes
Cook Time 35 minutes
Course Dessert
Cuisine American
Servings 12 Servings
Calories 287 kcal

Equipment

Ingredients
  

  • 15.25 ounce spice cake mix
  • 1/4 cup vegetable oil
  • 1/4 cup applesauce
  • 1 cup apple cider
  • 1/2 teaspoon ground cinnamon
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup all-purpose flour

For the Topping:

  • 1/4 cup butter (melted)
  • 1/4 cup sugar
  • 1 tablespoon ground cinnamon

Instructions
 

  • Preheat oven to 350F and spray a bundt pan (I used a 12-cup pan) with nonstick spray. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl with an electric hand mixer), combine spice cake mix, oil, applesauce, apple cider, cinnamon, eggs, vanilla extract, and flour. Mix on low speed for about 30 seconds, then scrape down the sides of the bowl. Continue mixing on medium-high speed for about 2 minutes
  • Pour batter into prepared bundt pan. Bake for about 35-40 minutes, or until a toothpick inserted in the center comes out clean.
  • Remove from oven and let cake cool in the pan for about 15 minutes, then run a knife along the edge of the cake to ensure it's separated from the pan. Invert the cake onto a wire rack to cool completely.
  • For easy clean-up, place a sheet of parchment paper under the wire rack before adding topping to the cake. Then brush the outside surface of the cake with melted butter, then let it sit for a couple of minutes.
  • Prepare the topping by whisking together sugar and cinnamon in a small bowl. Sprinkle the cinnamon sugar over the melted butter, pressing it into the sides and top of the cake, covering the whole surface of the cake (I use my hands for this).
  • Transfer the cake to a serving plate. Slice and enjoy!

Notes

  • If needed, you can omit the oil and use a total of 1/2 cup of applesauce, or you can omit the applesauce and use a total of 1/2 cup of oil. I used regular sweetened applesauce, but you could also use cinnamon applesauce.
  • Make sure to use apple cider, NOT apple cider vinegar or plain apple juice.
  • Leftover cake can be stored, covered, at room temperature for up to 3-4 days.

Nutrition

Serving: 1gCalories: 287kcalCarbohydrates: 37gProtein: 3gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 51mgSodium: 284mgPotassium: 169mgFiber: 1gSugar: 23gVitamin A: 183IUVitamin C: 0.3mgCalcium: 51mgIron: 2mg
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