Baked Apple Cider Donuts with Cake Mix

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Soft, tender baked donuts made with cake mix and reduced apple cider, brushed with butter and rolled in cinnamon sugar.

Prep Time10

Cook Time12

Total Time22

Course: Breakfast, Dessert

Cuisine: American

Keyword: apple cider donuts, apple cider in a crockpot, baked apple cider donuts, baked donuts, cake mix donuts, donuts

Servings: donuts

Calories: 359kcal

Author: Dana

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.

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.