Whether you’ve just come back from apple picking or you’re simply in the mood for something cozy, these easy baked apple cider donuts made with cake mix are the perfect fall treat.
Made with spice cake mix, apple cider, and a swirl of browned butter, these donuts are soft, warmly spiced, and full of autumn flavor. A light coating of cinnamon and cardamom sugar adds just the right finishing touch.
Make Easy Apple Cider Donuts with Spice Cake Mix
These apple cider donuts start with a boxed spice cake mix, which keeps things simple while still giving you that soft, fluffy texture. The mix already includes cozy fall spices like cinnamon, nutmeg, and cloves, making it the perfect base for these spiced apple cider donuts.
Ingredients for Baked Apple Cider Donuts
Apple Cider Reduction
- Apple cider (or apple juice substitute)
- Fresh apples, peeled and chopped
Browned Butter
- Butter
Apple Cider Batter
- Browned butter
- Milk (preferably whole)
- Apple cider reduction
- Eggs
- Spice Cake Mix
Cinnamon Sugar & Cardamom Topping
- Granulated sugar
- Cinnamon
- Cardamom (optional)
What Kind of Apple Should I Use?
For these apple cider donuts, I recommend using a firm, tart apple like Granny Smith or a sweet & tart variety like Honeycrisp. These apples hold their shape well during the cider reduction and offer a nice balance of sweetness and acidity that enhances the flavor of the apple cider donuts. Avoid overly soft apples like Red Delicious, which can become mushy and lose flavor during cooking.
If you love a little extra sweetness, you could also mix two types of apples to give your donuts more depth!
Extra Sweet and Flavorful Apple Cider Reduction
The smell of apple cider simmering on the stove is the unofficial start of fall in our home, and that's exactly where this recipe begins.
Most apple cider donut recipes use apple cider naturally, but this recipe takes it further by reducing the cider with chopped apples for a full flavor. It’s a simple step that adds rich flavor, just like a cake donut you'd get from a bakery.
The result is a thick, syrupy reduction that’s full of deep, concentrated flavor. Simmer the mixture low and slow for 30 to 45 minutes until it reduces to about ½ cup. Once it’s done, let the reduction cool completely. You can make this step in advance, just store it in the fridge until you’re ready to bake.
Apple Cider Dipping Sauce
Set aside a little of the apple cider reduction and use it as a dipping sauce! Serve it warm alongside the apple cider donuts or drizzle it over ice cream, pancakes, or even oatmeal.
I also love adding a drizzle of caramel over the donuts, because sometimes, you just have to treat yourself.
Baked (Not Fried) Apple Cider Donuts
No deep frying needed! These baked apple cider donuts are made in a donut pan, which means less mess and no oil, just soft, tender texture with golden edges and all the flavor. A swirl of browned butter in the batter adds a cozy, nutty richness that makes them extra special.
You’ll know they’re perfectly baked when they’re golden on the outside and soft and airy inside, just like a classic cake donut.
What if I don’t have a donut pan?
You can bake these in a mini muffin pan for "donut holes," or use a regular muffin tin, loaf pan, or cake pan if you don’t have a donut pan. Just keep an eye on them and adjust the baking time as needed, larger pans will take longer to bake through.
Cinnamon Sugar Donut Coating
These baked apple cider donuts are soft and kissed with a cinnamon-cardamom sugar coating, a simple but transformative finish that adds warmth, spice, and just the right touch of sweetness. Made with only three ingredients, this final step ties in all the fall flavors together in one delicious bite.
To coat the donuts, stir the sugar, cinnamon, and dash of cardamom together in a shallow bowl. Allow them to cool straight out of the oven, but for best results, coat the donuts while they’re still slightly warm. This helps the sugar stick and gives them that classic, sugary finish. If the donuts have cooled, brushing them lightly with melted butter first will help the coating adhere.
Can I use brown sugar instead of granulated sugar?
You can, though the texture will be slightly different. Brown sugar adds a deeper, caramel-like flavor but tends to clump more easily. For that classic donut-shop finish, granulated sugar is your best bet.
Can I skip the coating altogether?
Absolutely. The donuts are flavorful enough to stand on their own, but the cinnamon sugar coating adds a delicious crunch and a touch of extra sweetness.
Storing the Baked Apple Cider Donuts
To store, keep leftover donuts in an airtight container at room temperature for up to 2 days. For longer storage, freeze them uncoated for up to 1 month, then thaw and coat with cinnamon sugar before serving.
Enjoy the Perfect Fall Treats
Serve these baked apple cider donuts warm or at room temperature with coffee, tea, or a mug of hot apple cider. They are perfect for cozy mornings, holiday brunches, or a sweet afternoon treat!
If you’re looking for more fall baking inspiration, I’ve got you covered. Here are a few more favorites to try next:
Pumpkin Roll Cake with Sweet Cream Cheese Filling
Gooey Caramel Apple Cheesecake Cookie Bars
Soft Chewy Snickerdoodle Cake Mix Cookies
Mini Caramel Apple Cheesecakes with Streusel on Top
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Easy Baked Apple Cider Donuts (with Cake Mix)
Equipment
Ingredients
Apple Cider Reduction
- 3 cups apple cider Apple juice can be substituted. Simmer 3 cups of juice with the chopped apples until reduced to about ⅔ cup (see notes).
- 2 cups fresh apples, peeled and chopped about 2 medium apples
Browned Butter
- ½ cup (1 stick) butter When browned will reduce to about ⅓ cup. If the butter is not browned, use ⅓ cup melted butter (see notes).
Apple Cider Batter
- ½ cup browned butter from above ingredient
- ⅓ cup milk whole milk, if available
- ⅔ cup apple cider reduction from above ingredient
- 3 eggs
- 1 box spice cake mix
Instructions
Apple Cider Reduction
- In a medium saucepan, combine apple cider and chopped apples (about 2 medium).
- Simmer over medium to medium-high heat until the mixture reduces to about ⅔ cup and reaches an applesauce-like consistency, about 40 minutes.
- Allow to cool completely before using. The reduction can be made ahead and refrigerated until needed. See notes below.
Browned Butter
- In a small saucepan, melt the butter over low to medium-low heat.
- Continue cooking until the butter turns a light amber color and browned bits form on the bottom of the pan.
- Remove from heat before the bits turn dark; the butter will continue to brown slightly off heat.
- Let it cool slightly, then measure out ⅓ cup to use in the batter. See notes below.
Apple Cider Batter
- Preheat oven to 350°F (or 365°F for higher elevation baking).
- In a large mixing bowl, combine the browned butter, milk, eggs, apple cider reduction, and spice cake mix.
- Beat with a hand mixer (or whisk by hand) for 2 minutes, scraping down the sides halfway through, until smooth and fully combined.
Piping and Baking
- Grease a donut pan with butter or nonstick spray.
- Spoon the batter into a piping bag, large plastic bag, or squeeze bottle with a wide nozzle.
- Fill each donut well just under halfway full.
- Bake on the center rack for 8-13 minutes, checking at the 5-minute mark to keep an eye on the donuts as they bake quickly.
- Let the donuts cool slightly until easy to handle. Then, dip each donut in the cinnamon-sugar mixture, turning to coat evenly.
Notes
Apple juice can be substituted if needed. The reduction takes about 40 minutes and will reach an applesauce-like consistency when ready, just simmer until reduced to about ⅔ cup. The reduction may be made ahead of time and refrigerated until needed. Browned Butter: Browning 1 stick (½ cup) of butter will yield about ⅓ cup, which is the amount needed for this recipe. This step can be done while the cider is reducing. If preferred, skip browning and use ⅓ cup melted butter instead. Remove the butter from the heat before the bits on the bottom turn dark; it will continue to brown slightly off the heat. Stir gently to loosen some of the browned bits from the bottom, use as much or as little of them as you like. High-Elevation Baking:
At 5,000 feet, add 3 tablespoons of flour and increase the oven temperature by 10-15°F (about 365°F total). Extra-large eggs provide the best rise, but if using large eggs, add 1 additional egg white if available. Adjusting the flour and oven temperature will ensure proper lift and a moist crumb.
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