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

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!

Bundt pan size – The size of your bundt pan is going to matter here folks. I have made this with a 12 cup and a 10 cup. You will need to adjust the cooking times for each size, but they will all work. If you use a larger bundt pan, the cake will not look like it rose, but don’t worry, it still tastes yummy!
Cinnamon sugar ratios is a very personal thing (LOL). Some people like more cinnamon, others like more sugar. You do you with this. I prefer a 2:1 ratio (2 sugar to 1 cinnamon). Some others prefer even less cinnamon or some more. If you aren’t sure what side of the cinnamon-sugar wagon you are on, start out with less cinnamon and you can always add more! Whatever you choose to do, you cannot mess it up – it will be delicious either way!
When adding the cinnamon-sugar and butter topping, I brushed the butter onto the cake and let it set for just about a minute. You want it to be slightly wet so it holds the sugar, but not so much that it absorbs it into the cake. What I would say is to mix the cinnamon and sugar together after brushing the butter on the cake while you’re waiting for that perfect level of moisture. That should give it just the right amount of time. And if needed add an extra layer of sugar.
RECIPE OPTIONS – If you want a more “cider-y taste, use a full cup of cider (omit the water).
Mini-Muffin Instructions:Just follow the instructions above but instead of putting it in the bundt pan, put them in a well-greased mini-muffin pan. Fill them just short of the top of the muffin cup top. Bake at 350 for about 14 minutes. To tell if they are done insert a toothpick in the center of a muffin and if it comes out clean, they are done.Let them cool for about 15 minutes and take a sharp knife to loosen the edges and they should easily come out. Brush the tops with melted butter and dip them (generously) in the cinnamon sugar.GLUTEN-FREE INSTRUCTIONS (by our rockstar readers Marjorie & Sandy!)Marjorie’s instructions: To make gluten-free, substitute Bob’s Red Mill 1 for 1 Gluten-Free flour + 3/4 teaspoon xanthan gum. Sandy’s instructions: – Used a GF yellow cake mix (Sandy used liveGfree from Aldis.) Followed my directions with one exception – she omitted 1/4 cup water. (passed the husband test!)

Calories: 262kcal | Carbohydrates: 51g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 51mg | Sodium: 310mg | Potassium: 53mg | Fiber: 2g | Sugar: 18g | Vitamin A: 185IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg

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