Apple Cider Bundt Cake is a doctored cake mix recipe that’s perfect for fall. Flavored with applesauce, apple cider, and cinnamon, it’s a wonderfully moist cake that’s super easy to make. A cinnamon sugar coating is all this dessert needs to shine.

Ingredients

Box of Yellow Cake Mix– I use Duncan Hines or Betty Crocker.
Apple Cider– not apple juice. Look for apple cider in the produce section of the grocery store.
Applesauce– sweetened applesauce, either homemade or store-bought.
Eggs
Ground Cinnamon– adds some fall flavor.
Vanilla Extract– always use real, NOT imitation.

How To Make Apple Cider Bundt Cake

Preheat oven and prepare pan. Heat oven to 350 degrees. Spray a bundt pan with baking spray with flour.
Make Batter. Beat together all cake batter ingredients.
Bake Cake. Pour batter into prepared pan and bake for 40 to 45 minutes.
Cool and Remove. Let cake cool in pan for 10 to 15 minutes and then invert onto a plate or cake stand.
Cinnamon Sugar Coating. Brush the cake with melted butter and sprinkle with cinnamon sugar.

How To Serve

This fall cake tastes great with a cup of coffee or a glass of milk and I like it topped with a little fresh whipped cream. Or you can give it a drizzle of caramel sauce and serve it with a scoop of vanilla ice cream. So good!

Variation

For extra fall flavor, try using a box of Spice Cake Mix instead of yellow cake mix.

Recipe Tips

Be sure to use Apple Cider and NOT apple juice. They are two very different things.

Best made in a 10-cup bundt pan but can be made in a larger one. It will just cook a little faster and not have as much height.

How To Prevent Bundt Cakes From Sticking

Use a good quality pan with a nonstick surface.
Spray well with Baking Spray with Flour.
Let cool 10 minutes in pan and then remove.

Slice of bundt cake topped with whipped cream.

Storage

Keep in an airtight container at room temperature for up to 5 days or freeze for up to 2 months.

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