Description

This moist bundt cake captures classic fall flavors with apple cider, applesauce, and a cinnamon-sugar coating just like your favorite doughnut.

Ingredients

For the Cake:

1 box yellow or spice cake mix (or 2 cups all-purpose flour + leavening, if making from scratch)

¾ to 1 cup apple cider

½ to 1 cup applesauce

3 large eggs

½ cup oil or melted butter

1 teaspoon vanilla extract (optional)

1–2 teaspoons cinnamon

¼ cup brown sugar (optional)

¼ teaspoon nutmeg (optional)

For the Cinnamon-Sugar Coating:

¼ cup melted butter

½ cup granulated sugar

1½ teaspoons ground cinnamon

Optional Glaze:

1 cup powdered sugar

2–3 tablespoons apple cider

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Instructions

Preheat oven to 350°F (175°C). Grease and flour a 10–12-cup bundt pan.

In a large mixing bowl, combine cake mix (or dry scratch ingredients), cider, applesauce, eggs, oil, cinnamon, and optional ingredients. Mix until smooth.

Pour batter into prepared bundt pan and smooth the top.

Bake for 40–50 minutes, until a toothpick inserted in the center comes out clean.

Let cool in pan for 15–20 minutes, then invert onto a wire rack.

While warm, brush the cake all over with melted butter.

Combine cinnamon and sugar, and coat the cake evenly with the mixture.

(Optional) Whisk together glaze ingredients and drizzle over cooled cake.

Notes

Cake mix simplifies prep, but scratch ingredients yield a more customizable flavor.

Use reduced apple cider for a more concentrated apple flavor.

The cinnamon-sugar coating is essential to capture the doughnut vibe.

Bake in mini bundt or muffin pans for individual servings (adjust bake time to ~14 minutes).

Prep Time: 15 minutes
Cook Time: 40–50 minutes
Category: Dessert
Method: Bake
Cuisine: American