Soft, tender baked donuts made with cake mix and reduced apple cider, then brushed with butter and rolled in cinnamon sugar. A fall treat that tastes like a day at the orchard, without the fryer or the fuss.
WHY YOU'LL LOVE THIS RECIPE
They start with a box of cake mix, so the batter comes together in one bowl in about ten minutes.
The apple cider gets simmered down first, which concentrates the flavor and makes them taste like real apple cider donuts.
They bake instead of fry, so they are light and tender with that cinnamon sugar coating you want in a fall donut.
The canned frosting theory does not apply here, the warm donuts are brushed with butter and rolled in cinnamon sugar, and that is all they need.
HOW TO MAKE BAKED APPLE CIDER DONUTS
- Reduce the cider. Preheat the oven to 350 degrees and lightly spray two donut pans. Pour the apple cider into a small saucepan and bring to a gentle simmer over medium heat, then turn it down low and cook until it has reduced to about one cup, roughly 5 minutes. Set it aside to cool completely to room temperature.
- Make the batter. In a large bowl, beat together the cake mix, cooled cider, oil, vanilla extract, and eggs for about 2 minutes, until the batter is smooth.
- Fill the pans. Scoop the batter into a piping bag, or spoon it in, and fill each donut well about halfway.
- Bake. Bake for 10 to 12 minutes, then let the donuts rest in the pan for 5 minutes before turning them out onto a cooling rack.
- Coat in cinnamon sugar. While the donuts are still warm, stir the sugar and cinnamon together in a wide bowl. Brush the melted butter over both sides of each donut, then roll it in the cinnamon sugar until coated. Let them sit a moment, then serve.
A FEW NOTES
Let the cider cool all the way before it goes in the bowl. Warm cider will scramble the eggs, and nobody has time for scrambled egg donuts.
Do not skip the cider reduction. It is the whole reason these taste like apple cider instead of cinnamon cake.
Fill the wells halfway so the hole in the middle stays open as the donuts bake.
Coat them while they are warm, the butter soaks in and the cinnamon sugar clings to every inch.
Storing and Freezing
Keep them in an airtight container on the counter for up to three days. A quick ten seconds in the microwave brings back that fresh, soft feel.
They freeze well too. Once they are baked and coated, arrange them in a single layer on a baking sheet and freeze until firm, then move them into a freezer bag for up to three months.
More Fall Recipes
If you enjoy a warm, soft donut, my pumpkin chocolate chip cookies and apple cinnamon roll bake taste even better with a cup of hot cider, so grab one of those next.
📖 Recipe
Baked Apple Cider Donuts with Cake Mix
Equipment
- Donut Pans
Ingredients
- 1 ½ cups apple cider
- 1 box spice cake mix
- ¼ cup oil
- 1 teaspoon vanilla extract
- 3 eggs
Sugar Topping
- 4 tablespoons butter - melted
- 1 cup sugar
- 1 tablespoon cinnamon
Instructions
- Preheat the oven to 350℉ and lightly spray two donut pans with nonstick cooking spray.
- Pour the apple cider into a small saucepan and bring to a gentle simmer over medium heat. Turn the heat to low and simmer until the cider has reduced to about one cup, roughly 5 minutes. Remove from heat and set aside to cool completely to room temperature.
- In a large bowl, combine the spice cake mix, cooled cider, oil, vanilla extract, and eggs. Beat with a hand mixer for about 2 minutes, until the batter is smooth.
- Scoop the batter into a piping bag, or spoon it in, and fill each donut well about halfway.
- Bake for 10 to 12 minutes, then let the donuts rest in the pan for 5 minutes before turning them out onto a cooling rack.
- In a wide, shallow bowl, stir the sugar and cinnamon together. Brush the melted butter over both sides of each warm donut, then roll it in the cinnamon sugar until coated. Serve.
Notes
- The cider reduction is what makes these taste like real apple cider donuts, so do not skip it or sub in plain juice without reducing it first.
- Let the reduced cider cool to room temperature before mixing, warm cider will scramble the eggs.
- Fill each donut well only halfway so the hole in the middle stays open as they bake.
- Coat the donuts while they are still warm, the butter and cinnamon sugar cling much better.
- Store in an airtight container at room temperature for up to 3 days. To refresh, warm for about 10 seconds in the microwave.
- To freeze, arrange baked and coated donuts in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag for up to 3 months.
Nutrition
Nutritional information is an estimate based on third-party calculations. Actual values may vary due to ingredients, measurements, and serving sizes.
© Mama Needs Cake
Tried this recipe?
Let us know how it was!Dana is an experienced recipe creator who crafts easy and delicious recipes for all levels of home cooks.
Her recipes range from classic comfort foods to healthy and nutritious meals, and she is always on the lookout for new and exciting ways to bring flavor and variety to the table.
