Autumn is approaching fast and with the weather cooling down, the time for Apple Cider Doughnut Cake arises! Did I mention hot chocolate with the little marshmallows? Baking is one of my favorite cooking methods when it comes to the Fall season, and I know you will love this recipe as much as I do! Though the hype around Fall is normally anything pumpkin spice flavored, I decided to switch things up a bit. Mentioned below will be (2) different ways of cooking this scrumptious cake, so check them out and see which cooking method fits you best!
Apple Cider Doughnut Cake
Yellow cake mix
3/4 cup. Apple Cider
1 tbsp. Brown Sugar
½ cup. Apple Sauce
1 tsp. Vanilla
¼ cup. Cinnamon
¼ cup. Sugar
1 cup. Powdered Sugar
¼ cup. Melted Butter
Step One: Prepare box cake mix as instructed in a large bowl.
Step Two: Add ½ cup apple cider, brown sugar, apple sauce, and vanilla and whisk until well blended.
Step Three: Pour mix into a well greased 7” Bundt pan.
Instant Pot: Add 1 ½ cups of water to the instant pot. Cover Bundt pan with foil and lower into the instant pot using a sling. Seal, and set on manual high pressure for 45 minutes. Allow natural release for 15 minutes. Remove from the instant pot and let cool.
Oven: Preheat oven to 350 degrees. Place Bundt pan on center rack and bake for 45 minutes. Test with a toothpick by sticking into the middle of the cake, if it comes out clean it is ready. Remove from heat and allow to cool on a wire rack for 20 minutes.
Apple Cider Glaze
Step One: While the cake is cooking, prepare apple cider glaze. Add powdered sugar and remaining apple cider to a small bowl and whisk to desired consistency.
Step Two: In a separate bowl. Mix cinnamon with sugar.
Step Three: Once the cake has cooled, brush the entire surface with melted butter. Rub cinnamon sugar mixture until evenly coated.
Step Four: Serve warm with apple cider glaze dip and enjoy!
Recipe Credit: http://www.princesspinkygirl.com
Original Recipe Link: https://princesspinkygirl.com/apple-cider-doughnut-cake/