This Apple Cider Donut Bundt Cake takes the cozy flavors of a classic apple cider donut and transforms them into a beautiful, spiced cake that’s moist, tender, and full of autumn charm. Made with apple cider, applesauce, warm spices, and a cinnamon sugar finish, it’s as easy as it is impressive. Perfect for fall gatherings, holiday dessert tables, or just as a cozy treat on a crisp evening, this cake is everything I love about apple season in one slice.

Why You’ll Love This Recipe

I love this recipe because it delivers the nostalgic flavor of apple cider donuts without the hassle of frying. The bundt cake bakes up soft and full of apple spice, while the buttery cinnamon sugar coating gives it that authentic donut-like finish. It’s a straightforward recipe with no need to peel or chop apples, and it comes together in just about an hour. Every time I make it, the warm aroma of cinnamon and cider fills my kitchen and makes the whole house smell like fall.

Ingredients

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

• All-purpose flour

• Ground cinnamon

• Ground nutmeg

• Salt

• Baking powder

• Baking soda

• Granulated sugar

• Brown sugar

• Vegetable oil

• Eggs (room temperature)

• Unsweetened applesauce (room temperature)

• Vanilla extract

• Apple cider (not juice or vinegar)

For the topping:

• Melted butter

• Cinnamon

• Sugar

Directions

1. Mix dry ingredients
   In a medium bowl, I whisk together the flour, cinnamon, nutmeg, salt, baking soda, and baking powder.

2. Mix wet ingredients
   In a large bowl, I use a hand mixer to beat the granulated sugar, brown sugar, and vegetable oil until well combined. I add the eggs and mix for another 2 minutes, then stir in the applesauce and vanilla.

3. Combine and add cider
   I alternately add the dry mixture and the apple cider to the wet ingredients, mixing until the batter is smooth and everything is incorporated.

4. Bake the cake
   I pour the batter into a well-greased and floured bundt pan, then bake in a preheated oven at 325°F (163°C) for about 50 minutes, or until a toothpick inserted into the center comes out clean.

5. Cool and release
   I let the cake cool in the bundt pan for 1 hour before flipping it onto a wire rack or cake plate to release.

6. Finish with topping
   Once the cake is cooled, I brush it with melted butter and generously sprinkle it with the cinnamon sugar mixture, making sure to coat the top and sides.

Servings and timing

This recipe makes about 12 servings.
Prep time: 15 minutes
Cook time: 50 minutes
Cooling time: 1 hour
Total time: Approximately 2 hours 5 minutes

Variations

• I sometimes drizzle the cake with a maple glaze or cream cheese glaze instead of the cinnamon sugar topping.

• For a stronger apple flavor, I reduce the apple cider on the stove before adding it to the batter.

• I’ve swapped half of the flour with whole wheat flour for a slightly heartier version.

• A sprinkle of chopped toasted pecans or walnuts on top adds crunch and warmth.

• Adding a pinch of ground cloves or allspice deepens the spice profile.

Storage/Reheating

I store this cake tightly wrapped or in an airtight container at room temperature for up to 3 days. For longer storage, I refrigerate it for up to 5 days. It also freezes beautifully—just wrap slices individually and freeze for up to 2 months. To serve, I thaw at room temperature and, if desired, warm slightly in the microwave.

FAQs

Can I use apple juice instead of cider?

No, apple juice doesn’t have the same depth of flavor. I always use apple cider for the richest apple taste.

How do I keep the cake from sticking to the bundt pan?

I grease the pan thoroughly and dust it with flour. Letting the cake cool in the pan for 1 hour before flipping also helps.

Can I make this cake ahead of time?

Yes, it actually tastes even better the next day as the flavors develop. I just store it well covered.

Can I use sweetened applesauce?

I prefer unsweetened applesauce since the recipe already has sugar. Sweetened can be used, but I reduce the sugar slightly.

What can I serve with this cake?

I usually serve it as is with coffee or tea, but it pairs beautifully with vanilla ice cream or whipped cream.

Conclusion

This Apple Cider Donut Bundt Cake is one of my favorite fall desserts—warm, spiced, and bursting with apple flavor. It’s easy to make, gorgeous enough for entertaining, and comforting enough for everyday baking. With its tender crumb and cinnamon sugar coating, it’s like biting into a giant apple cider donut, and it always brings a little extra coziness to the season.