Apple Cider Donut Cake

This isn’t just any cake. My apple cider donut cake captures all the cozy fall flavors you love — warm spices, a fluffy crumb, and a sweet apple cider glaze — all rolled into one stunning treat. With over 5 million recipe views and nearly 1,000 glowing 5-star reviews, it’s clear that this cake has won a huge fan base!

We’ve put this recipe through countless tests and tweaks, and I can honestly say we nailed it. You’re in for a real treat — and I promise you won’t be disappointed!

What Makes It Irresistible

You might be wondering, “Is this really as good as it sounds?” With over 40,000 Facebook shares and millions of Pinterest saves, let me assure you — it absolutely is!

Home bakers, whether brand new or quite experienced, keep falling in love with this recipe. It’s simple to make, packed with classic fall flavors, and guaranteed to impress at any event. So trust me when I say this apple cider donut cake is one you don’t want to miss baking this season!

What really stands out about this recipe is how easy it is — especially since it uses a simple boxed cake mix. This shortcut not only gets you to dessert faster, but it also promises consistent, delicious results every time. Whether you’re a seasoned pro or just starting out, this cake brings a little slice of that cider mill magic right into your kitchen without any stress.

If you’re curious why this apple cider donut cake keeps winning hearts, here’s what folks rave about — and why it deserves a spot on your fall baking list.

• Authentic cider-donut flavor without the mess. Fresh apple cider, warm cinnamon, and a buttery cinnamon-sugar finish come together to recreate that nostalgic taste of cider mill donuts — but without any frying at all. If you’re craving the classic ring, try these baked apple cider donuts for the same cozy flavor.
• The texture is everything. Every bite is soft and tender, somewhere between a coffee cake and a donut. The glaze and cinnamon-sugar topping add just the right touch of sweetness and crunch.
• Fail-proof thanks to the cake mix hack. Using boxed mix saves you time and effort but still creates a cake everyone will love. It’s foolproof, making it perfect for baking newbies and busy moms.
• Super flexible baking options. You can easily bake this in a bundt pan, turn it into mini muffins (bake about 14 minutes at 350°F), or even use the Instant Pot (just know the texture will be a bit denser). Top it with glaze, vanilla ice cream, or caramel — the sky’s the limit.
• Party-perfect and picture-ready. It makes a stunning centerpiece for any fall get-together, you can double the recipe for bigger crowds, and it’s easy to slice and serve — which explains why it’s so widely shared and saved online. For another showstopping cider dessert, make this Apple Cider Cheesecake.
• Customizable and easy to store. Want more spice? Swap in a spice cake mix. Need gluten-free? Readers have had success with GF mixes or flour swaps. Bake it ahead, store in the fridge or freezer, and add the glaze just before serving for fresh taste and texture (I’ve included storage tips at the end of the recipe).

Honestly, this apple cider donut cake packs big fall flavors with minimal work, fits your schedule and pan preferences, and will bring smiles at your table — what more could you ask for from a cozy autumn dessert?

Ingredients and Optional Glaze

• Yellow cake mix (I used Betty Crocker Super Moist Yellow Cake – only the dry mix)
• 1 cup apple cider (not apple juice, and please don’t use apple cider vinegar)
• ¼ teaspoon cinnamon
• ½ cup applesauce (I prefer cinnamon-flavored, smooth, not chunky)
• 3 large eggs, at room temperature
• 1 tablespoon brown sugar
• 1 teaspoon vanilla extract
• 2 tablespoons cinnamon
• ¼ cup granulated sugar
• ¼ cup unsalted butter, melted
• 1 cup powdered sugar
• ¼ cup apple cider

Step-by-Step Baking Directions

1. Preheat oven to 350°F.
2. In a large bowl, beat together the dry yellow cake mix, 1 cup apple cider, ½ cup applesauce, and 3 large room-temperature eggs until well combined.
3. Stir in ¼ teaspoon cinnamon, 1 tablespoon brown sugar, and 1 teaspoon vanilla extract.
4. Generously grease and flour a bundt pan.
5. Pour the batter into the prepared bundt pan.

6. Bake on the center rack about 45 minutes, testing doneness with a toothpick until it comes out clean.

   

7. Let the cake cool on a wire rack for 20 minutes before removing it from the pan.
8. While the cake cools, whisk 1 cup powdered sugar and ¼ cup apple cider in a small bowl until smooth to make the glaze.
9. Mix 2 tablespoons cinnamon and ¼ cup granulated sugar in a small bowl for the cinnamon-sugar topping.
10. Brush the cooled cake with melted butter, wait about 1 minute until the surface is slightly tacky, then dust evenly with the cinnamon-sugar mixture.
11. Drizzle or spoon the apple cider glaze over the cake as desired.
12. For mini muffins: fill a well-greased mini muffin tin about ¾ full with batter, bake at 350°F for roughly 14 minutes, test with a toothpick, let cool about 15 minutes, loosen edges with a knife, brush tops with melted butter and dunk in cinnamon sugar.
13. For Instant Pot: mix the cake mix following box instructions, then whisk in ½ cup apple cider, 1 tablespoon brown sugar, ½ cup applesauce, and 1 teaspoon vanilla until smooth.
14. Grease a 7-inch bundt pan and pour in the Instant Pot batter.
15. Pour 1½ cups water into the Instant Pot, cover the bundt pan with foil, use a sling to lower it into the pot, seal the lid, and cook on high pressure for 45 minutes.
16. Let the Instant Pot release naturally for 15 minutes, remove the pan, and let the cake cool.
17. Brush the cooled Instant Pot cake with melted butter and dust with cinnamon sugar; serve warm with the prepared glaze if desired.

Tips for Flawless Results

A quick heads-up about the cinnamon sugar topping:

• Cinnamon sugar ratios really depend on your taste buds. Some people prefer more cinnamon, others more sugar. I like a 2:1 sugar to cinnamon ratio, similar to the cinnamon-sugar coating on baked apple cider donuts, but feel free to experiment! If you’re unsure, start with less cinnamon; you can always add more later. Either way, it’s going to taste amazing.
• TIP: When applying the cinnamon sugar and butter topping, brush the melted butter over the cooled cake and wait about a minute to let it get slightly tacky. The surface should be moist enough to hold the sugar but not soaking wet—you don’t want the sugar to soak in and darken too much. The butter-then-sugar technique mirrors the coating method for baked pumpkin donuts.
• TIP: While waiting for the buttery surface to be ready, mix your cinnamon and sugar together. If you want a stronger coating, don’t hesitate to add an extra layer of sugar after the first.

Tips for the Best Apple Cider Donut Cake!

• Choose Quality Apple Cider: Go for fresh, high-quality apple cider for the best deep flavor. Skip apple juice—it doesn’t have the same richness.
• Spice It Right: Use freshly ground cinnamon, nutmeg, and a pinch of allspice for that warm, cozy taste.
• Use Room Temperature Ingredients: Bringing eggs, butter, and apple cider to room temp helps everything blend smoothly and creates a tender crumb.
• Preheat Your Oven: Oven temps can vary, so preheat fully and consider an oven thermometer to keep things accurate.
• Grease and Flour the Pan: Taking this step ensures the cake releases easily and looks perfect.
• Test for Doneness: When a toothpick inserted in the center comes out clean or with a few crumbs, your cake is ready.
• Let It Cool: After baking, let your cake cool in the pan for about 10-15 minutes before transferring it to a wire rack to finish cooling.

• Choose Quality Apple Cider: Go for fresh, high-quality apple cider for the best deep flavor. Skip apple juice—it doesn’t have the same richness.
• Spice It Right: Use freshly ground cinnamon, nutmeg, and a pinch of allspice for that warm, cozy taste.
• Use Room Temperature Ingredients: Bringing eggs, butter, and apple cider to room temp helps everything blend smoothly and creates a tender crumb.
• Preheat Your Oven: Oven temps can vary, so preheat fully and consider an oven thermometer to keep things accurate.
• Grease and Flour the Pan: Taking this step ensures the cake releases easily and looks perfect.
• Test for Doneness: When a toothpick inserted in the center comes out clean or with a few crumbs, your cake is ready.
• Let It Cool: After baking, let your cake cool in the pan for about 10-15 minutes before transferring it to a wire rack to finish cooling.

• Choose Quality Apple Cider: Go for fresh, high-quality apple cider for the best deep flavor. Skip apple juice—it doesn’t have the same richness.
• Spice It Right: Use freshly ground cinnamon, nutmeg, and a pinch of allspice for that warm, cozy taste.
• Use Room Temperature Ingredients: Bringing eggs, butter, and apple cider to room temp helps everything blend smoothly and creates a tender crumb.
• Preheat Your Oven: Oven temps can vary, so preheat fully and consider an oven thermometer to keep things accurate.
• Grease and Flour the Pan: Taking this step ensures the cake releases easily and looks perfect.
• Test for Doneness: When a toothpick inserted in the center comes out clean or with a few crumbs, your cake is ready.
• Let It Cool: After baking, let your cake cool in the pan for about 10-15 minutes before transferring it to a wire rack to finish cooling.

Flavor Variations and Swaps

Cake Mix: Any yellow cake mix will do the trick here. You can also swap in white cake or pumpkin spice cake mixes for a different twist; if you’d rather go from-scratch with pumpkin, try this Pumpkin Bundt Cake with Maple Brown-Butter Glaze. If you have a favorite homemade yellow or white cake recipe, that works great too. For a more pronounced fall flavor, I recommend Duncan Hines Spice Cake Mix — it was my family’s favorite variation.

Toppings: I love serving this cake with a big scoop of vanilla ice cream or some whipped cream. They add the perfect creamy touch. Then I sprinkle a little extra cinnamon on top or drizzle with warm caramel. Oh, and don’t forget that cold glass of apple cider — it completes the experience! If you’re craving more cozy cider flavor, these Apple Cider Cookies make a great side bake.

Gluten-Free: A couple of wonderful readers adapted this recipe to be gluten-free (thanks, Marjorie and Sandy!). Here are two ways they did it (just a heads-up — I haven’t tested these personally):
– Substitute Bob’s Red Mill 1-to-1 Gluten-Free Flour plus ¾ teaspoon xanthan gum.
– Use a GF yellow cake mix (Sandy used liveGfree from Aldi) and follow the recipe, but she left out ¼ cup water. It passed the ultimate test — her husband loved it!

Note on Bundt Pan Size: The size of your bundt pan matters. I’ve used both 10-cup and 12-cup pans. You’ll want to adjust baking times slightly depending on your pan. A larger pan might mean the cake won’t rise as dramatically on top, but don’t worry, it still tastes fantastic.

How to Store and Freeze

Want to keep your apple cider donut cake fresh? Here’s how to store it like a pro:

If your cake is unglazed or only covered with the cinnamon-sugar topping, keep it in an airtight container or loosely wrapped with plastic wrap at room temperature. It should last beautifully for up to 2 days.

If you’ve glazed the cake or want it to last longer, pop it into the refrigerator in an airtight container. It’ll stay fresh for 4 to 5 days. When you’re ready to serve, let it warm up closer to room temperature — a brief stint in the oven or microwave helps bring back that soft, fresh-baked feel.

For longer storage, you can freeze the whole cake or individual slices. Wrap them tightly in plastic wrap, then again in foil or a freezer bag to prevent freezer burn. Frozen apple cider donut cake lasts up to 2 to 3 months. Let thaw overnight in the fridge before serving, then warm up as needed. If you can, keep the glaze separate and add it after reheating for the best taste.

Reheating tips:

• Oven: Preheat to 300°F (150°C). Heat slices for 8–12 minutes; a whole bundt cake needs 15–25 minutes. Cover loosely with foil to prevent over-browning.
• Microwave: For a slice, warm 10–20 seconds on medium power. Times vary, so heat in short bursts to avoid drying out.
• Mini muffins: Warm at 325°F (160°C) for 6–8 minutes or microwave 10–20 seconds each.

Make-ahead tip: You can bake this cake a day ahead. Keep it unglazed at room temp or refrigerated, then add the apple cider glaze right before serving. If you want to prep the batter the day before, that’s fine too — just keep it chilled and bake within 24 hours for the best rise and texture.

Common Questions Answered

• Q: Can I use apple juice or apple cider vinegar instead of apple cider?

  A: No, it’s really important to use apple cider here. It has a fuller apple taste that helps make the cake so delicious. Apple juice is too mild, and apple cider vinegar will ruin the flavor.

• Q: What size bundt pan should I use?

  A: A 10- or 12-cup bundt pan works perfectly (the same capacity used for our Red Velvet Cheesecake Swirl Bundt Cake). Bigger pans will affect how the cake rises and might make it look flatter on top, but the flavor won’t suffer. Just adjust the baking time and test with a toothpick.

• Q: Can I use a different cake mix or homemade batter?

  A: Absolutely! While this recipe uses a yellow cake mix (Betty Crocker was my choice), you can swap white cake, pumpkin spice cake, or your favorite homemade yellow or white cake batter. For bolder fall flavor, try Duncan Hines Spice Cake mix.

• Q: Is there a gluten-free option?

  A: Yes! Readers have successfully adapted this recipe. Try Bob’s Red Mill 1:1 gluten-free flour plus xanthan gum, or a GF yellow cake mix like liveGfree from Aldi. One reader omitted ¼ cup water when using GF mix. Though I haven’t tested these myself, they got great feedback!

• Q: Can I make mini muffins or use the Instant Pot?

  A: Yes! For mini muffins, fill a greased mini muffin pan about ¾ full and bake at 350°F for about 14 minutes. Brush with melted butter and dunk in cinnamon sugar for the perfect finish. For the Instant Pot, place a 7″ bundt pan on a sling with 1½ cups water and cook on high pressure for 45 minutes, followed by a 15-minute natural release. The texture will be denser, but still tasty. Follow the Instant Pot instructions in the recipe.

• Q: How do I get the cinnamon-sugar to stick to the cake?

  A: Brush the warm cake lightly with melted butter, then wait about a minute until the surface feels a bit tacky but not soaking wet. That way, the cinnamon-sugar sticks perfectly without getting absorbed too much. You can always add an extra layer if you want.

• Q: How do I know when the cake is done?

  A: Stick a toothpick into the center. If it comes out clean or with just a few crumbs, it’s ready! Bake times can vary by pan and oven, so start checking at the recommended baking time and add a few minutes if needed.

• Q: Can I double this recipe?

  A: Yes! You can bake in two pans or one bigger pan and adjust baking times. Using two pans usually gives more consistent results than scaling up in one huge pan.