You’ll love Apple Cider Bundt Cake! It’s an easy, delicious Fall dessert or coffeecake with apple cider, grated apples, cinnamon, nutmeg, and a cinnamon sugar topping.
Have you ever had apple cider doughnuts, covered with cinnamon sugar coating? Well, they are DELICIOUS, and this Apple Cider Bundt Cake tastes a LOT like them! YUM!
This recipe was one I found online from Betty Crocker (you know… good ol’ Betty!). The base for this cake is a basic “super moist” yellow cake mix. Using a boxed cake mix is not only convenient, it makes this recipe incredibly EASY to make!
Made with apple cider, shredded tart apples, and the warm seasoning of cinnamon and nutmeg, this delicious, flavor-filled apple cider bundt cake absolutely screams “AUTUMN!”.
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
How To Make Apple Cider Bundt Cake
Making this apple cider bundt cake couldn’t be easier! Preheat your oven to 350° F. Spray a standard size (12 cup) bundt cake (or tube cake) pan with non-stick spray, then coat with flour.
Place yellow cake mix, melted butter, apple cider, eggs, cinnamon and nutmeg in a large mixing bowl. Beat for 2 minutes with an electric mixer on medium speed. Scrape the bowl occasionally, to incorporate all ingredients into batter.
Peel, then grate or shred 2 medium tart apples (I used Granny Smith). Add the shredded apple to the bowl with the apple cider bundt cake batter. Stir well, to fully combine.
Bake The Apple Cider Bundt Cake
Pour the batter into the greased and floured bundt pan. Bake at 350° for 35-40 minutes, or until golden brown on top and a toothpick inserted into the middle of the cake comes out clean.
Remove the cake from the oven. Let it “rest” for about 20 minutes on a wire rack, to cool slightly.
While the cake is cooling, melt butter in a small dish or pan. Combine sugar and ground cinnamon in a separate small dish. You will use these to top the apple cider bundt cake, once it is removed from pan.
After the apple cider bundt cake has cooled for about 20 minutes, run a spatula (or metal butter knife) around the edges of the bundt pan, to help loosen the cake from the pan.
To Finish The Apple Cider Bundt Cake
Once loosened from pan, place a large plate over top of pan. Holding pan securely to the plate with both hands, quickly invert (turn upside down) the cake. It should release easily from the bundt pan. Place cake on a wire rack.
TIP: It is very helpful to place a large piece of parchment or wax paper UNDER the wire rack to catch drips. Use a pastry brush and completely cover the top, middle ring, and sides of the cake with melted butter. Make sure to use ALL of the melted butter.
Sprinkle (and press) 2/3 of the cinnamon sugar mixture (save the rest for later) onto the top, sides, and middle ring of the apple cider bundt cake.
I found it helpful to hold my hands right up next to the sides of the cake when I added the cinnamon sugar to the sides, to catch any that falls.
Let the bundt cake stand and rest for another 20 minutes after first application of cinnamon sugar mixture.
Apply The Second Coating Of Cinnamon Sugar Mixture
After 20 minutes, sprinkle the top and sides again with the remaining 1/3 cup of the cinnamon sugar mix. Press the mixture into the cake with your fingers.
See the butter drips and cinnamon sugar underneath the apple cider bundt cake? That’s why it is helpful to put a piece of parchment or wax paper underneath. It will make your cleanup so EASY!
Let the cake cool completely once done. This is how it looked after it had cooled for about an hour. Oh my goodness!
It’s very dangerous to have such a delicious cake sitting around our home, since it is only my husband and I. Neither of us need to eat an ENTIRE cake, right?
I ended up taking plates with slices of this delicious apple cider bundt cake on it, to four of our neighbors homes, so they could all enjoy it, too!
Time To Eat!
The cake cuts very easily, once cool. Here is a slice of it on a plate, to show you what it looks like on the inside. Can you see the shredded apple in the photo below? I sure can!
All that’s left to do is pour a cup of tea or coffee, and sit down at the table with a nice slice of delicious Apple Cider Bundt Cake! Grab your fork – this coffeecake is DELICIOUS!
We truly enjoyed this apple cider bundt cake! The flavors I associate with fall (apples, cinnamon, and nutmeg) are integral to this coffeecake, which can double as a dessert too, if you want! Hope you will give it a try… pretty sure you won’t be disappointed! Have a GREAT day!
Looking For Other Coffeecake Recipes On This Blog?
Be sure and check out these delicious coffeecake recipes:
- Hummingbird Cake
- Old-Fashioned Crumb Coffeecake
- Pumpkin Streusel Coffeecake
- Raspberry Lemon Crumb Cake
- Triple Berry Streusel Coffeecake
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Original Recipe Source: https://www.bettycrocker.com/recipes/apple-cider-doughnut-cake/7d9dadd5-834d-469e-9485-3356d8f028c4
- 1 box yellow cake mix
- 3/4 cup apple cider
- 4 eggs
- 1/2 cup butter , melted
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 cup shredded, peeled tart apples (I used 2 medium Granny Smith)
- 3 Tablespoons butter, melted
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
Preheat your oven to 350° F. Spray a standard size (12 cup) bundt cake (or tube cake) pan with non-stick spray, then coat with flour.
Place yellow cake mix, melted butter, apple cider, eggs, cinnamon and nutmeg in a large mixing bowl. Beat for 2 minutes with an electric mixer on medium speed. Scrape the bowl occasionally, to incorporate all ingredients into batter. Peel, then grate 2 medium tart apples. Add the shredded apple to the batter. Stir well, to fully combine.
Pour the batter into generously greased and floured bundt pan. Bake at 350° for 35-40 minutes, or until golden brown on top and a toothpick inserted into the middle of cake comes out clean. Remove cake from oven. Let it "rest" in pan for 20 minutes on a wire rack, to cool slightly.
While cake is cooling, melt butter in a small dish or pan. Combine sugar and ground cinnamon in a separate small dish. Set aside.
After cake has cooled, run a spatula (or metal butter knife) around edges of the bundt pan, to help loosen cake from pan. Once loosened, place a large plate over top of pan. Holding pan securely to the plate with both hands, quickly invert (turn upside down) the cake. It should release easily from bundt pan. Place cake on wire rack. TIP: It is very helpful to place a large piece of parchment or wax paper UNDER the wire rack to catch drips.
Use a pastry brush and completely cover the top and sides of the cake with melted butter. Use ALL of the melted butter. Sprinkle 2/3 of cinnamon sugar mix (save the rest for later) onto the buttered top, sides, and middle ring of cake, pressing it onto the cake. It's helpful to hold hands right up next to the sides of cake when adding cinnamon sugar, to catch any that falls. Let cake rest for another 20 minutes. After 20 minutes, sprinkle top and sides of cake again with remaining cinnamon sugar mix. Press mixture into the cake with fingers.
Once done, let cake cool completely, then slice and serve! Enjoy!
NOTE: I used Betty Crocker Super Moist Yellow Cake Mix for this recipe.
Here’s one more to pin on your Pinterest boards!
Made this cake this morning. Tried a piece while still warm. It is delicious! Thank you for the tip on using parchment paper underneath. Took a picture but can’t upload it. Thank you for the recipe.