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Apple Cider Doughnut Cake

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By Betty Crocker Kitchens
Updated Sep 21, 2021
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You know that moment when you want an apple cider doughnut but also want a cake? Yeah, same. That's where our Apple Cider Doughnut Cake comes in. The cake batter is infused with shredded apple and cider for a dessert you won't be able to stop thinking about. From celebrating fall to birthdays to just because, this Apple Cider Doughnut Cake made with yellow cake mix is a must! Apples from the farmers' market, the store or, even those you picked at the orchard yourself are perfect for our cider doughnut cake. It's also so cute; it's almost illegal not to post it on social media.

Apple Cider Doughnut Cake

  • Prep Time 20 min
  • Total 2 hr 40 min
  • Servings 12
  • Ingredients 10
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Ingredients

Cake

Toppings

  • 3 tablespoons butter, melted
  • 1/4 cup sugar
  • 1 teaspoon ground cinnamon

Instructions

  • Step 
    1
    Heat oven to 350°F. Generously spray 12-cup fluted tube cake pan with baking spray with flour.
  • Step 
    2
    In large bowl, beat cake mix, apple cider, 1/2 cup melted butter, the eggs, 2 teaspoons cinnamon and the nutmeg with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Stir in apples. Pour into pan.
  • Step 
    3
    Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Remove from oven. Let stand 20 minutes; run metal spatula around outer and inside edges of pan to loosen cake. Remove from pan to cooling rack; place cooling rack over waxed paper.
  • Step 
    4
    Brush top and sides of cake with 3 tablespoons melted butter. In small bowl, mix sugar and 1 teaspoon cinnamon until blended. Press 2 tablespoons cinnamon mixture up side and top of cake with hand. Let stand 20 minutes. Repeat with remaining cinnamon mixture. Cool completely, about 1 hour.
  • Step 
    5
    Store loosely covered at room temperature.

Nutrition

Nutrition Facts are not available for this recipe

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