The Most Delicious Apple Cider Donut Bundt Cake for Fall

Apple Cider Donut Bundt Cake – a super tender, moist apple spice cake with a sweet cinnamon sugar coating that tastes just like those classic fall donuts.

Let me tell you about one of my absolute favorite fall traditions since moving to Utah almost a decade ago. We always make a day trip to Rowley’s Big Red Barn in Santaquin, just about 45 minutes from home. It’s so worth the drive! As soon as we get there, the kids jump straight onto the wagon ride out to the fields where they can play in the corn maze, race down the slides, fly on the zipline, and even toss apples around. It’s such a blast for the whole family.

After all that fun, we head back to the Red Barn to treat ourselves with apple cider donuts, creamy ice cream, and those delicious apple slushies. We end up getting one of everything—well, a few extra donuts too because sharing those is impossible! (Anyone else agree donuts are just meant to be devoured all alone? Ha!)

One year, after coming home from that trip, I just couldn’t stop thinking about those donuts and decided to try turning them into a cake. That’s how this apple cider donut cake came to be — a sweet, cozy bundt cake that brings all those flavors to your kitchen without any fuss.

I started by adapting my pumpkin cake recipe from the Pumpkin Pie Cake I’ve made before. Instead of pumpkin, this recipe swaps in a cup of applesauce plus a cup of apple cider, which keeps the cake super moist and tender. Plus, I’ve added classic fall spices like cinnamon and nutmeg to bring that warm apple spice kick. The result is an apple cider donut cake that’s bursting with cozy autumn flavors and melts in your mouth every time.

Cinnamon Sugar Coating

Once your bundt cake has baked and fully cooled, it’s time for a simple but fantastic finishing touch. Using a pastry brush, lightly coat the entire cake with melted butter, then generously sprinkle a mixture of cinnamon and sugar all over the top and sides. For the sugar, I like using coarse sugar to get that crunch, but granulated works just as well. If you’re after a dusting that looks a bit more like snow, try powdered sugar instead — it makes for a pretty wintery vibe!

Tips for Making a Bundt Cake

• Bake at a lower oven temperature and give it more time. This helps the cake bake evenly inside without getting too brown on the edges, giving you a perfect texture every time.
• Let your cake cool completely in the bundt pan for about an hour before trying to remove it. This rest time lets the cake set and makes flipping it out much easier without breaks.
• If you want to save some for later, freeze the cake wrapped tightly in plastic wrap. Just thaw it overnight and bring to room temp before enjoying.
• This cake keeps well for a couple of days stored in an airtight container at room temperature, making it great for busy families and quick desserts.

What Makes This Cake Special

If you’re a fan of apple cider donuts but want a simple, family-friendly dessert to share, this apple cider donut cake hits all the marks. It captures the classic flavors of those beloved donuts with the ease of a moist, tender bundt cake. Plus, there’s zero frying or complicated techniques involved! If you love fall bundts, you might also enjoy this pumpkin bundt cake with maple brown-butter glaze.

• Super moist and tender texture: Thanks to the combination of applesauce and apple cider, every slice stays juicy and soft, even a few days later.
• Classic apple donut flavor: The blend of cinnamon, nutmeg, and that buttery cinnamon-sugar coating truly recreates the nostalgic taste you crave in fall.
• Simple and approachable: No fancy gadgets or special skills—just a 12-cup bundt pan, a simple mixer, and everyday ingredients you probably have on hand. Baking low and slow ensures your perfect cake every time.
• Perfect for any fall gathering: Whether it’s brunch, dessert, or a cozy treat paired with coffee or cider, this cake will impress a crowd and serve up to 18 slices.
• Flexible and adaptable: You can mix in apples, nuts, or swap the sugar coating for a glaze—try a cinnamon-maple finish like the one on these brown butter apple blondies with cinnamon maple glaze. Plus, it’s great for mini bundts or muffins if you want to switch it up.
• Make-ahead friendly: This cake freezes and stores beautifully. Bake it in advance and add the cinnamon sugar just before serving to keep it fresh and flavorful.
• Highly loved by readers: With nearly 1,000 glowing reviews, you can trust this recipe to be both reliable and delicious every time.

Simple, comforting, and packed with that iconic apple cider donut flavor, this bundt cake is a must-try for your fall baking lineup.

Cake Ingredients and Coating

• 3 cups (360 g) all-purpose flour
• 2 tsp (5 g) ground cinnamon
• 1/4 tsp (1 g) nutmeg
• 1 tsp (5.6 g) salt
• 1 1/2 tbsp (21 g) baking powder
• 1 1/2 cups (300 g) granulated sugar
• 1/2 cup (110 g) brown sugar
• 1 cup (224 g) vegetable oil
• 3 eggs, at room temperature
• 1 cup (250 g) unsweetened applesauce, at room temperature
• 1 cup (248 g) apple cider juice (not vinegar), at room temperature
• 1 tsp (5.6 g) vanilla extract
• 1/4 cup (56 g) unsalted butter, melted
• 1/4 cup (50 g) granulated sugar
• 2 tsp (5 g) cinnamon

Step-by-Step Baking Directions

1. Preheat oven to 325°F and grease a 12-cup bundt pan with nonstick spray; dust with flour and tap out excess.
2. Whisk together 3 cups all-purpose flour, 2 tsp cinnamon, 1/4 tsp nutmeg, 1 tsp salt, and 1 1/2 tbsp baking powder until evenly mixed.
3. In a large bowl or mixer bowl, beat 1 1/2 cups granulated sugar, 1/2 cup brown sugar, and 1 cup vegetable oil on medium speed until smooth.
4. Add 3 room-temperature eggs one at a time, mixing on medium speed about 2 minutes until fluffy and combined.
5. Mix in 1 cup unsweetened applesauce and 1 tsp vanilla extract until blended.

6. With the mixer on low, add one-third of the dry flour mixture, then half of the 1 cup apple cider; continue alternating flour and cider, finishing with the flour, and mix just until no flour streaks remain.

   

7. Pour the batter into the prepared bundt pan and smooth the top.
8. Bake about 50 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
9. Cool the cake in the pan on a wire rack for at least 1 hour.
10. Invert the bundt pan onto a plate or cooling rack to release the cake.
11. Brush the entire cake with melted butter using a pastry brush.
12. Mix 1/4 cup granulated sugar and 2 tsp cinnamon in a shallow bowl, then sprinkle and pat the cinnamon-sugar mixture all over the buttered cake to coat top and sides.

Baker’s Tips for Bundt Success

For the best apple cider donut cake, I recommend using a 12-cup bundt pan. This size gives the batter plenty of room to rise without spilling over your oven racks. Plus, the low-and-slow baking method ensures the center cooks through evenly without the edges going too dark. No bundt pan? Enjoy the same cozy flavors in a standard cake with our Apple Cider Donut Cake.

Flavor Swaps and Add-Ins

• Add roughly a cup of peeled, finely chopped or grated apple for a little extra fresh apple texture. Toss the pieces in a tablespoon of flour first to keep them from sinking to the bottom.
• Instead of the cinnamon-sugar coating, try a simple apple cider glaze by whisking 1 cup powdered sugar with 1 to 2 tablespoons apple cider until smooth and pourable, then drizzle it over your cooled cake.
• Make a streusel swirl by mixing 1/2 cup of your dry ingredients with 1/4 cup brown sugar and 4 tablespoons cold cubed butter. Sprinkle this on top of the batter in the pan before baking for a crumbly, cinnamon-sugar topping inside the cake, reminiscent of apple crisp.
• Use browned butter instead of melted butter for brushing the cake to add a rich, nutty flavor for your cinnamon-sugar coating.
• Turn this recipe into mini bundt cakes or muffins by dividing the batter into greased mini pans. Bake at 325°F for 18 to 25 minutes or until a toothpick comes out clean with a few moist crumbs.
• For a spicier twist, increase the cinnamon to 2 1/2 teaspoons and add 1/4 teaspoon ground cloves or allspice for an extra cozy fall flavor.

Storage and Make-Ahead Advice

Here’s how to keep your apple cider donut cake fresh and ready to enjoy later.

• At room temperature, store the coated cake in an airtight container for up to two days. Because it’s so moist thanks to the applesauce and cider, it tastes best when eaten within that time frame.
• If you need to keep it longer, wrap the cake loosely with plastic wrap or place in an airtight container and refrigerate for 4 to 5 days. Before serving, bring it back to room temperature for the softest texture.
• This cake freezes beautifully either uncoated or fully wrapped. Wrap the cooled cake tightly in plastic wrap, then foil, or freeze individual slices wrapped well in airtight containers. Store in the freezer for up to 3 months. Thaw overnight in the fridge or at room temp, then reapply the butter and cinnamon sugar coating if you want that fresh, just-made look and flavor.
• Warm slices individually in the microwave for 10 to 20 seconds or pop in a 300°F oven for 8 to 12 minutes until warmed throughout. Avoid higher heat to keep it from drying out.
• You can bake the cake a day ahead and keep it cooled and uncoated. Just brush with butter and add the cinnamon sugar right before serving for a perfect, fresh finish every time. Craving another make-ahead option with cozy cider flavor? Try Apple Cider Cheesecake, which sets up beautifully overnight.

Common Questions and Answers

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

  A: Absolutely! Unsweetened apple juice is a fine substitute if you can’t find fresh apple cider. Just be sure not to use apple cider vinegar — that’s too tart and won’t work here. You want the sweet, fresh juice for the right flavor.

• Q: What size bundt pan should I use?

  A: A 12-cup bundt pan is ideal since it gives the cake plenty of room to rise without spilling. If you only have a smaller pan, you might want to cut the recipe and watch the baking time carefully — check with a toothpick earlier than usual.

• Q: My cake stuck to the pan. How do I prevent that?

  A: Be sure to spray your bundt pan generously with nonstick spray and dust it evenly with flour, shaking out the excess. After baking, let the cake cool in the pan for at least an hour so it sets up. If it still sticks, gently run a thin knife or offset spatula around the edges and the center tube to loosen before flipping.

• Q: Can I reduce the sugar?

  A: You can dial back the sugar a little, but since this cake relies on sugar for moisture and texture, try not to reduce more than 10 to 15%. Too much less sugar might change how it bakes and tastes.

• Q: Can I add mix-ins like nuts or raisins?

  A: Definitely! Toss about 1/2 to 3/4 cup of your favorite chopped nuts or raisins in a tablespoon of flour first to keep them from sinking, then fold them gently into the batter.