Desserts
This apple cider donut cake recipe using cake mix transforms a simple box into a cozy, spiced masterpiece with minimal effort. The secret lies in swirling applesauce and cinnamon into the batter, then folding in store-bought donut holes for that irresistible texture—no yeast or kneading required.
What starts as a basic mix becomes a warm, aromatic cake with caramelized edges and pockets of gooey donut goodness.
What makes this recipe work is the balance of flavors: the tangy sweetness of applesauce, the warmth of cinnamon, and the buttery richness of the donut holes. I’ve baked this for fall gatherings and holiday brunches, and it’s always the first to disappear.
The cake stays moist for days, making it perfect for meal prep or last-minute desserts.
The best part? It all comes together in one bowl, with no fancy techniques—just mix, swirl, and bake. The result is a cake that looks and tastes like it came from a bakery, but with the convenience of a box mix.
Top it with a simple glaze or caramel drizzle for extra indulgence.
Ready in under an hour, this cake is ideal for autumn celebrations, potlucks, or a comforting weekend treat. The aroma alone will have everyone gathering around the table. Let’s get baking!
Ingredients for apple cider donut cake recipe using cake mix
Twelve simple ingredients transform a box mix into a cozy, spiced donut cake masterpiece.
| Ingredient | Amount | Notes |
|---|---|---|
| Spiced Apple Cider Cake Mix 🍎 | 1 box | Spice cake mix preferred |
| Unsweetened Applesauce 🍏 | ½ cup | Unsweetened for balance |
| Large Eggs 🥚 | 2 whole | Room temperature preferred |
| Unsalted Butter 🧈 | ½ cup | Softened, not melted |
| Granulated Sugar 🍚 | ¼ cup | For glaze sweetness |
| Ground Cinnamon 🌿 | 1 ½ tbsp | Plus extra for swirl |
| Vanilla Extract 🍯 | 1 tsp | Pure extract preferred |
| Store-Bought Donut Holes 🍩 | 1 package | About 12 pieces |
| Powdered Sugar 🍚 | ½ cup | For simple glaze |
| Milk 🥛 | ½ cup | Any variety works |
| Baking Powder 🍞 | ½ tsp | Boosts cake rise |
| Salt 🧂 | ¼ tsp | Fine sea salt |
The cake mix is the base, but Betty Crocker Spice Cake or Pillsbury Brown Sugar work best for that warm cinnamon flavor. Costco or Walmart usually have the cake mixes at the best prices, and I always grab the spice variety for this recipe. For the donut holes, Krispy Kreme or Dunkin' packages are ideal—they're pre-glazed and save time. If you can't find spiced cake mix, regular vanilla works, but add an extra 1/2 tsp cinnamon to the mix.
No cake mix? Homemade vanilla cake batter (2 cups flour, 1.5 cups sugar, 1 tsp baking powder, 1/2 tsp salt) works in a pinch. Short on donut holes? Mini donuts or cake pops can substitute, but they won't be as gooey. The applesauce can be swapped for unsweetened applesauce pouches from Target—they're shelf-stable and convenient. If you want extra caramel flavor, add 1 tbsp caramel syrup to the glaze. For a richer texture, use Greek yogurt instead of milk in the batter.
Store the cake mix in a cool, dry place for up to 6 months. Once baked, keep the cake wrapped at room temperature for 2 days or refrigerated for 5 days. The glaze can be made ahead and reheated for 30 seconds to drizzle. I always bake this in a 9-inch round pan for even baking, but an 8x8 square pan works too. The cake reheats beautifully—just 10 seconds in the microwave makes it feel fresh again.
Why You'll Love This Recipe
- No Mix-Up Moments: Mixing this cake is ridiculously simple—just stir in the applesauce and eggs, then fold in melted butter. No measuring cups out of order, no last-minute scrambling for ingredients. Honestly, I’ve made it while chatting on the phone, and it still comes out perfect.
- Donut-Like Texture: The applesauce keeps it moist without being dense, and that buttery crumb? It’s got a subtle donut vibe—like a cross between a cake and a cinnamon roll. Between us, the first slice disappears faster than I can take a picture.
- Weekend Brunch Star: Serve it warm with a drizzle of caramel or whipped cream, and suddenly you’ve got a showstopper for lazy Sundays. I’ll be real: my coffee tastes better when this cake’s on the table, and my guests always ask for the recipe.
- Budget-Friendly Leftovers: A box mix plus pantry staples means you’re not breaking the bank, and the cake keeps well for days. Slice it up for breakfast, pack it in lunches, or freeze slices for a quick treat—this is my go-to when I need something reliable and delicious.
Step-by-step instructions for apple cider donut cake
Here's how to transform simple ingredients into a moist, spiced cake with a donut hole surprise.
Prepare the Donut Hole Swirl
Preheat your oven to 350°F and line a baking sheet with parchment paper. Spread the 1 package store-bought donut holes evenly on the prepared sheet. Bake for 8-10 minutes until lightly golden and warmed through. Let them cool completely before using.
This step ensures the donut holes stay intact during baking and adds that perfect crunchy texture throughout the cake. I like to crush them slightly with a rolling pin for an even distribution when we mix them in later.
Mix the Cake Batter
In a large mixing bowl, combine the 1 box spiced apple cider cake mix, 0.5 cup unsweetened applesauce, 2 whole large eggs, 0.5 cup softened unsalted butter, 0.5 cup milk, 0.5 tsp baking powder, and 0.25 tsp salt. Mix on medium speed with an electric mixer for 2 minutes until smooth and fully incorporated.
This one-bowl method keeps things simple. The applesauce adds moisture and subtle apple flavor without altering the cake mix's structure. Make sure all ingredients are at room temperature for even mixing and proper texture.
Create the Donut Hole Swirl
Add the cooled donut holes to the batter and gently fold them in with a spatula until evenly distributed. In a small bowl, mix together 0.25 cup granulated sugar, 1.5 tbsp ground cinnamon, and 1 tsp vanilla extract to create the swirl mixture. Drop spoonfuls of this mixture onto the batter and gently swirl with the spatula to create marbled patterns.
The sugar-cinnamon mixture gives the cake its signature flavor bursts. I like to make 6-8 dollops and swirl them throughout the batter. This creates pockets of intense spice flavor that contrast beautifully with the moist cake.
Bake to Golden Perfection
Pour the batter into a greased and floured 9-inch round cake pan. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Don't overbake—the cake should be moist with just a slight springiness to the touch. The donut holes will continue baking slightly as the cake cools, so pull it out when it's just done. This ensures a tender crumb throughout.
Prepare the Powdered Sugar Glaze
While the cake cools, whisk together 0.5 cup powdered sugar and 1-2 tablespoons milk (from the remaining 0.5 cup milk) in a small bowl until smooth. The glaze should be thick enough to drizzle but still pourable. Add more powdered sugar for thickness or more milk for thinness.
This simple glaze adds a touch of sweetness that complements the spiced cake perfectly. I like to strain it through a fine-mesh sieve to ensure a silky finish. The glaze should coat the back of a spoon but still flow freely when drizzled.
Assemble and Serve
Once the cake is completely cool, use a serrated knife to level the top if needed. Drizzle the powdered sugar glaze evenly over the top and sides, allowing some to drip down the sides for a decorative finish. Let the glaze set for 5 minutes before slicing.
Slice into 4 equal wedges for serving. The cake should have a tender, moist crumb with pockets of warm cinnamon-sugar and crunchy donut holes throughout. Serve warm with a cup of apple cider for the full experience.
Pro Tips For Making Apple Cider Donut Cake Recipe Using Cake Mix
- Whisk the Butter First: Before adding applesauce or eggs, cream the softened butter and sugar together for 2-3 minutes. I learned this the hard way—skipping it makes the cake dense and dry, especially with applesauce replacing some fat. The butter needs to emulsify properly, or you’ll end up with a brick instead of a tender crumb.
- Use Room-Temp Applesauce: Cold applesauce thickens the batter and can leave pockets of dough that don’t bake evenly. Microwave it for 20 seconds or let it sit at room temperature for 10 minutes—just enough to make it pourable. Trust me, your cake will thank you with a consistent texture.
- Don’t Overmix the Batter: Once you fold in the cake mix, stop after 10-12 strokes. Overmixing develops gluten and turns your donut holes into chewy hockey pucks. The mix is already pre-measured for a reason—treat it like a delicate soufflé, not a bread dough.
- Bake Until Golden, Not Just Set: Pull the cake out when the edges are pulling away from the pan and the top is a deep golden brown, not just lightly toasted. Underbaking leaves them gummy; overbaking dries them out. A toothpick should come out with a few moist crumbs, not wet batter. (Yes, even if the recipe says "done at 350°F.")
Storing and reheating this recipe
Room-Temp Storage
Keep your freshly baked apple cider donut cake at room temperature in an airtight container for up to 2 days. The cake's texture remains moist and tender when stored this way, but the donut holes may lose their crunch after 24 hours.
I like to wrap it in plastic wrap directly after cooling, then place it in a container to maintain freshness. 🍎
Fridge Preservation
For longer storage, refrigerate the cake in an airtight container for up to 5 days. The cold temperature helps preserve the cake's moisture and prevents the glaze from melting.
Let it sit at room temperature for 10-15 minutes before serving to restore the perfect texture. I always refrigerate any leftovers to keep them safe and delicious.
Freezer-Friendly
This cake freezes beautifully for up to 3 months! Wrap individual slices tightly in plastic wrap, then place them in a freezer bag. Thaw overnight in the fridge before reheating.
The texture remains tender, though the donut holes may soften slightly. For best results, freeze the whole cake (without glaze) and add fresh glaze after thawing.
Reheating Magic
Revive your cake with a quick reheat. For room-temperature slices, microwave for 10-15 seconds to soften the glaze and warm the cake. For a more even heat, bake at 300°F for 8-10 minutes until warmed through.
I prefer the oven method—it keeps the cake moist without making it gummy. Serve with warm apple cider for the full experience! 🍂
Glaze Refresh
If the glaze looks dry after storage, simply reheat it in a small bowl with 1 tsp milk over low heat for 30 seconds, stirring until smooth. Drizzle over the cake just before serving.
For extra indulgence, add ½ tsp vanilla extract to the reheated glaze for a richer flavor. This trick makes even day-old cake taste freshly baked!
Make-Ahead Tips
Prep the cake batter the night before and refrigerate it overnight. The flavors meld beautifully, and you'll save time on baking day. Just mix all ingredients as directed, cover tightly, and refrigerate.
Bake straight from the fridge—no need to bring to room temperature first. This is my go-to strategy for busy mornings or holiday prep. 💡
Nutrition facts
Frequently asked questions
Can I use regular cake mix instead of spiced cake mix?
Yes, but add 1 extra teaspoon of cinnamon and ½ teaspoon of nutmeg to the batter to capture that warm apple cider flavor. The spiced variety gives the best results since it already contains those aromatic spices. If you're using vanilla cake mix, also consider adding 1 tablespoon of apple pie spice for depth.
What if I don't have store-bought donut holes?
No problem! Use mini donuts, cake pops, or even chopped cake (from a leftover cake) as a substitute. For extra flavor, try cinnamon sugar-coated pretzels or chopped dried fruit like apples or apricots. The texture will differ slightly, but the cake will still be delicious.
How do I make this cake extra moist?
Replace ¼ cup of the milk with Greek yogurt or sour cream for a richer, denser crumb. You can also add 1 tablespoon of melted butter to the glaze for extra richness. Brushing the warm cake with 2 tablespoons of simple syrup (equal parts sugar and water, heated) right after baking also keeps it moist.
Can I bake this cake in a different pan size?
Yes, but adjust the baking time. For an 8-inch round pan, bake for 25-30 minutes and for a 9x13-inch pan, bake for 35-40 minutes. The cake should be golden brown and springy to the touch. If using a square pan, expect slightly longer baking times. Always check with a toothpick for doneness.
Why did my cake sink in the middle?
This usually happens if the cake was overmixed or underbaked.