I feel that apple cider unfairly takes spot #2 when it comes to fall flavors. Pumpkin always reigns supreme but I respectfully disagree. This doughnut cake from Princess Pinky Girl truly showcases that apple and cinnamon should be the real stars of fall flavors. My mom made this cake for a dinner with friends and I had to get the recipe from her to share because it may be one of my new favorite fall desserts.

Ingredients

• 1 Box Yellow Cake Mix
• 1 Cup Apple Cider
• 1/4 TSP Cinnamon
• 1/2 Cup Cinnamon Apple Sauce
• 3 Large Eggs, room temp
• 1 TBSP Brown Sugar
• 1 TSP Vanilla
• 1/4 TSP + 2 TBSP Cinnamon
• 1/4 Cup Sugar
• 1/4 Cup Unsalted Butter, melted

Apple Cider Glaze

• 1 Cup Powdered Sugar
• 1/4 Cup Apple Cider

Let’s Get Bakin’

Preheat the oven to 350F

In a large mixing bowl combine the cake mix + apple cider + apple sauce + water + eggs, and mix until well combined. Add in 1/4 TSP cinnamon + brown sugar + vanilla and mix well.

Lightly butter a bundt pan and flour it as well. Pour the cake mixture into the bundt pan and cook for 45 minutes. Once done, remove from heat and let cool for 20 minutes. Remove from the pan once cooled.

To make the glaze: combine the powdered sugar + apple cider in a small bowl. Whisk until desired consistency.

In a separate bowl mix together the cinnamon + sugar. Once the cake has cooled, brush the surface with the melted butter. Coat the cake with cinnamon sugar.

Serve the cake with the glaze drizzled over the slices.

Made with Love,

Hannah