Apple Cider Donut Cake
Apple Cider Donut Cake! Baked to perfection in a circle bundt cake pan, brushed with melted butter, and covered in a cinnamon sugar coating.
Servings: 12 slices
Equipment
- Bundt pan
- Mixing Bowls
- Wire rack
- Baking sheet
- Microwave safe bowls
- Silicone basting brush
- Hand mixer or stand mixer
Ingredients
For the Cake
- 1 box Yellow cake mix
- ¾ cup Apple cider
- ½ cup Cinnamon apple sauce
- 3 Eggs
- 2 tablespoons Melted butter
- ¼ teaspoon Ground allspice
- 1 teaspoon Vanilla extract
- Non-stick spray
For the Cinnamon Sugar Topping
- ¼ cup Melted butter
- ½ cup Granulated sugar
- 1 teaspoon Ground cinnamon
Instructions
- Preheat oven to 350℉
- In a mixing bowl, combine the cake mix, apple cider, apple sauce, eggs, melted butter, allspice, and vanilla extract using an electric mixer
- Prepare a bundt cake pan with non-stick spray
- Pour the cake batter into the bundt pan
- Bake for 40 minutes (or until a toothpick comes out clean)
- Allow the cake to cool completely for at least 30 minutes
- Remove the cake from the pan and place it on a wire rack. A butter knife can help the cake pull away from the cake pan if needed.
- Place the wire rack over a baking sheet
- In a mixing bowl, combine granulated sugar and ground cinnamon
- Melt ¼ cup of butter and apply it generously over the cake using a silicone basting brush
- Sprinkle and press the cinnamon sugar topping over the entire cake. The excess will fall onto the baking sheet below the wire rack.
Notes
If the cake doesn't come out of the pan easily, gently press a butter knife into the side of the pan all the way around the cake. This helps the cake separate from the pan.
Store the leftovers at room temperature in an airtight container or tightly covered for up to 4 days.