Why I’ll Love This Recipe

I love how this cake captures the essence of cider doughnuts—the warmth of spices, the sweetness of apple cider, and the sugar-cinnamon crunch—without frying. Using applesauce and apple cider tenderizes the crumb beautifully, and the cinnamon-sugar coating makes every slice feel comforting and indulgent

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Cake

Yellow or spice cake mix (1 box) or a scratch mix with all‑purpose flour
Apple cider (¾–1 cup)
Applesauce (½–1 cup)
Eggs
Oil or melted butter
Optional: cinnamon, brown sugar, vanilla, nutmeg

For the Cinnamon‑Sugar Coating

Melted butter
Granulated sugar + cinnamon mix

Optional Glaze (extra layer)

Powdered sugar
Apple cider

Directions

Preheat the oven (typically 350 °F) and grease/flour a 10–12‑cup bundt pan.
In a large bowl, beat together cake mix (or scratch ingredients), cider, applesauce, eggs, oil or butter, plus cinnamon, brown sugar, and vanilla if using.
Pour batter into the prepared pan and bake ~40–50 minutes, until a toothpick comes out clean.
Cool in pan for ~15–20 minutes, then invert onto a rack.
Brush cake with melted butter, then coat all over in cinnamon-sugar mixture.
For an extra treat, whisk apple cider with powdered sugar to a glaze and drizzle over the cooled cake.

Servings and timing

Serves: About 12 slices
Prep time: ~15 minutes
Bake time: 40–50 minutes
Cool & finish time: ~20 minutes
Total time: ~1 hour to 1 hour 15 minutes

Variations

Scratch version: Use flour, baking powder, spices, oil, eggs, cider, applesauce, sugar, and vanilla to make it from scratch
Glazed: Top with apple-cider glaze in addition to cinnamon-sugar.
Gluten-free: Swap in gluten-free cake mix or substitute GF flour mix for scratch.
Mini version: Bake in muffin cups—about 14 minutes at 350 °F, then coat.
Spiced up: Stir nutmeg or allspice into the batter or coating.

Storage/Reheating

I keep the cake at room temperature, loosely covered, for up to two days; it freezes well wrapped for up to three months . To serve, I slice and enjoy it as-is or warm slightly in the microwave.

FAQs

Can I make it gluten-free?

Yes—I use a gluten-free cake mix or a GF flour blend; it bakes up just as tasty .

Do I have to use a cake mix?

Not at all—I’ve also made it from scratch with flour, spices, oil, eggs, cider, and applesauce, and it turns out lovely and full of flavor .

How do I know when it’s done baking?

A toothpick inserted in the center should come out clean or with a few moist crumbs—usually around 40–50 minutes .

Can I skip the coating?

You can skip the cinnamon-sugar coating, but I always recommend it—it transforms the cake into a true cider-doughnut experience.

Is a glaze necessary?

The glaze is optional and adds a sweet, tangy finish. If I want something simpler, the cinnamon-sugar coating alone is delicious.

Conclusion

This Apple Cider Doughnut Cake brings all the cozy feelings of cider-doughnut season to a simple bundt cake. It’s moist, warmly spiced, and easy to slice into perfect servings. Whether I bake it for a fall gathering or a cozy weekend treat, it never fails to deliver that nostalgic, comforting flavor—no fryer required.