Apple cider donut cake, soft and cinnamon-sugary, made with a box mix. It tastes like the apple cider donuts from the orchard, without any frying or a donut pan. It bakes in a Bundt pan, comes out soft and moist, and gets brushed with melted butter and rolled in cinnamon sugar while still warm, just like a real donut.
This is apple season baking at its simplest. Open a box of cake mix, pour in apple cider, add oil and eggs, fold in shredded Granny Smith apples, and bake. In about 45 minutes, you have a warm, golden Bundt cake that tastes like the donut stand at the orchard. Serve it warm with coffee.
Why You’ll Love This Recipe
- Tastes like a donut, bakes like a cake: All the cinnamon-sugar flavour of an apple cider donut, with no frying and no donut pan.
- Starts with a box mix: Yellow cake mix does the hard work, so you get a soft, moist cake every time.
- Real apple flavour: Apple cider in the batter, plus a cup of shredded Granny Smith apples, gives it real apple taste, not just spice.
- Perfect for apple season: Warm, cinnamon, and made to share — serve it warm with coffee or vanilla ice cream.
- Great for sharing: A Bundt cake slices neatly, travels well, and looks impressive on a table with almost no effort.
Ingredients
- 1 box (15.25 oz / 432 g) yellow cake mix
- 1 cup (240 ml) apple cider
- 1/2 cup (120 ml) vegetable oil
- 3 large eggs
- 1 cup (about 120 g) peeled shredded Granny Smith apples
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
For the cinnamon-sugar coating:
- 2 tablespoons unsalted butter, melted
- 1/2 cup (100 g) granulated sugar
- 2 teaspoons ground cinnamon
Step-by-Step Method
1. Heat the oven. Preheat to 350°F (175°C). Generously grease a 12-cup Bundt pan with butter or nonstick spray, getting into every groove. A well-greased pan is what lets the cake come out clean.
2. Mix the batter. In a large bowl, beat the cake mix, apple cider, vegetable oil, eggs, cinnamon, and nutmeg together until smooth, about 2 minutes.
3. Fold in the apples. Gently fold in the shredded Granny Smith apples until they are evenly spread through the batter. Don’t overmix — just stir until you can’t see clumps of apple anymore.
4. Pour into the pan. Pour the batter into the greased Bundt pan and smooth the top with a spatula. Tap the pan gently on the counter once or twice to pop any big air bubbles.
5. Bake until clean. Bake for 45 minutes, until a toothpick inserted into the centre comes out clean. Start checking at 40 minutes, because ovens vary. Cool the cake in the pan for 10 minutes, then invert it onto a wire rack and lift the pan off.
6. Butter and coat. While the cake is still warm, brush it all over with the melted butter. Mix the sugar and cinnamon, then sprinkle and pat it all over the cake.
7. Slice and serve. Slice with a serrated knife and serve warm, with coffee, tea, or a scoop of vanilla ice cream. The cinnamon sugar should be crisp on the outside, the cake soft inside.
Tips for Best Results
- Grease every groove: Bundt pans stick easily. Use butter and a pastry brush, or nonstick spray, and get into all the curves.
- Use real apple cider: Not apple juice, and not apple cider vinegar. Cloudy cider gives the best flavour.
- Coat it while warm: The butter and cinnamon sugar stick best when the cake is still warm, not hot and not cold.
- Cool 10 minutes, no more: Leave it in the pan too long and it sticks. Invert it after 10 minutes, while it is still warm.
- Check early: Start with a toothpick at 40 minutes. A dry cake is the only real risk here.
Variations
- Add applesauce: Swap 1/2 cup of the oil for applesauce for a lighter, more apple-forward cake.
- Make muffins: Bake the same batter in a muffin tin for 18-20 minutes, then brush and coat each muffin in cinnamon sugar.
Storage / Make-Ahead / Reheating
Store leftovers covered at room temperature for up to 3 days, or in the fridge for up to 5 days. The cinnamon sugar will soften a little overnight, which is normal. Reheat slices in the microwave for 15-20 seconds, or in a 300°F (150°C) oven for 10 minutes. Bake a day ahead, cool completely, and coat just before serving. Freeze uncoated for up to 2 months; thaw overnight, warm, then brush and coat.
FAQ
Can I use apple juice instead of apple cider?
Yes, in a pinch. Apple cider gives a stronger, tangier apple flavour, but apple juice works and still makes a soft, sweet cake.
Can I make this without a Bundt pan?
Yes. Bake it in a 9×13-inch pan for 30-35 minutes, or in two 8-inch round pans for 25-30 minutes, until a toothpick comes out clean. Brush and coat the top the same way.
Why did my cake stick to the pan?
The pan probably wasn’t greased well enough, or the cake cooled too long in the pan. Grease every groove, and invert after 10 minutes.