APPLE CIDER DOUGHNUT CAKE

INGREDIENTS  1x2x3x

For the Cake:

• 1 15.25 ounce box Yellow cake mix I used Betty Crocker Yellow Super Moist
• ¾ cup apple cider NOT apple juice
• ¼ cup water Room Temperature. Note: If you want a stronger apple cider taste, omit the water and use one full cup of apple cider
• ½ cup apple sauce we used cinnamon apple sauce, not chunky
• 3 large eggs room temperature
• ¼ tsp cinnamon more if you like it really cinnamony!
• 1 tbsp brown sugar
• 1 tsp vanilla

For the Cinnamon Sugar Topping

• 2 tablespoons cinnamon depending on how much cinnamon you prefer
• ¼ cup sugar
• ¼ cup melted butter

For the Dipping Glaze (OPTIONAL)

• 1 cup powdered sugar
• ¼ cup apple cider

INSTRUCTIONS 

• Preheat oven to 350 degrees.
• In a large mixing bowl, beat the dry cake mix, apple cider, apple sauce, water, and eggs. Add in the cinnnamon (¼ tsp,) brown sugar and vanilla to the cake mix batter. (See “recipe options” in notes)
• Pour mix into a well greased & floured bundt pan (we used Baker’s Joy. This has flour in it to make sure it doesn’t stick.)
• Place bundt pan on center rack and bake for 40-45 minutes. Test with a toothpick by sticking into the middle of the cake, if it comes out clean it is ready. Remove from heat and allow to cool on a wire rack for 20 minutes.

Apple Cider Dipping Glaze

• While the cake is cooking, prepare apple cider glaze. Add powdered sugar and 1/4 cup apple cider to a small bowl and whisk to desired consistency
• In a separate bowl. Mix cinnamon with sugar.
• Once the cake has cooled, brush the entire surface with melted butter. Rub cinnamon sugar mixture until evenly coated.
• Serve with apple cider glaze dip (or drizzle glaze on top of the cake) and enjoy!

ORIGINAL RECIPE