Caramel Apple Cider Doughnut Cake


  • 1 box (15.25 ounces) yellow cake mix
  • 1 cup caramel apple cider (NOT apple juice)
  • 1/2 cup applesauce
  • 3 large eggs, at room temperature
  • 1/4 teaspoon cinnamon
  • 1 tablespoon brown sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup butter melted
  • Cinnamon sugar (store-bought or combine 1/4 cup sugar with 2 tablespoons cinnamon)
  • Caramel sundae syrup


  1. Preheat oven to 350 degrees, and grease and flour a bundt pan.
  2. In a large bowl, combine the cake mix, apple cider, apple sauce and eggs, beating until smooth.
  3. Add in the cinnamon, brown sugar and vanilla, and stir well.
  4. Pour the cake batter into the greased and floured bundt pan.
  5. Bake in the preheated oven for 45-50 minutes, or until it passes the toothpick test.
  6. Remove the bundt pan from the oven and allow to cool on a wire rack.
  7. Once cooled, carefully invert the bundt pan over a plate and help the cake release if necessary.
  8. Brush the melted butter over the cake.
  9. Sprinkle with cinnamon sugar mixture.
  10. Cut the cake into pieces and serve topped with caramel syrup.

The original recipe for this delicious fall-inspired cake can be found here.

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