The next time you’re craving apple cider doughnuts but can’t make it to the cider mill, whip up a batch of these Baked Apple Cider Doughnuts! These easy doughnuts come out of the oven lightly scented with spice, then get brushed with melted butter while still warm, before getting coated in sparkling cinnamon sugar. Yellow cake mix makes a perfectly soft and moist baked doughnut without the fuss of leaving the house or deep frying.
Here’s an overview of the key ingredients for these Baked Apple Cider Doughnuts.
Cake Mix: We used yellow cake mix with cinnamon mixed in. You could use white cake mix or even a spice cake mix.
Apple Cider: This beverage gives the doughnuts moisture and a subtle apple flavor.
Melted Butter: Key for mimicking the rich exterior of a traditional fried doughnut. It also helps the cinnamon sugar stick to the outside of the doughnuts.
Cinnamon Sugar: This classic combination gives these baked doughnuts a sweet, sparkling exterior and delicious flavor.
Here are our best tips for making great baked doughnuts. See the full recipe for the details.
This batter is thicker than traditional cake batter and is made with seasonal apple cider, just like at your favorite cider mill or apple orchard.
Bake the doughnuts in batches. If you only have one 6-cavity doughnut pan, it will take 3 rounds of baking.
Brush the baked doughnuts with melted butter while still warm so some of the butter absorbs into the doughnut. Immediately toss and coat with cinnamon sugar.
Double down on the apple season vibes and serve the doughnuts still slightly warm with chilled or hot apple cider.
The doughnuts are best on the day they are made. However, you can store leftovers using the methods listed below.
Wrap doughnuts in plastic wrap or seal in an airtight container and store at room temp for 1 to 2 days.
Wrap doughnuts in plastic wrap or seal in an airtight container and refrigerate for up to 3 days.
Wrap doughnuts in plastic wrap or seal in an airtight container and freeze for up to 1 month.
Thaw frozen doughnuts at room temperature. To heat, unwrap and place on a microwave-safe plate. Microwave for 10 to 15 seconds.
Heat oven to 350°F. Grease three 6-cavity doughnut pans with cooking spray.
In a large bowl, whisk together the cake mix and 1 teaspoon cinnamon until blended.
Add apple cider, egg, and 2 tablespoons of melted butter. Stir until well blended. The batter will be thick.
Spoon about 2 1/2 tablespoons of batter into each of the doughnut cavities, spreading and swirling with a toothpick or chopstick to even out the batter. Bake 2 of the pans on the center rack of the oven for 14 to 16 minutes. Cool in the pans for 2 minutes. Remove to cooling rack. Repeat with the remaining pan.
Meanwhile, in a small bowl, mix sugar, 1 tablespoon of cinnamon, and the pinch of salt until blended.
Brush warm doughnuts with melted butter on all sides.
Immediately dip the butter-coated doughnuts in the cinnamon sugar mixture, using a spoon to toss and coat the entire doughnut. Place on a cooling rack to cool completely.
In season, local apple cider will lend the most apple-forward flavor, though it will remain subtle. Serve warm doughnuts with chilled apple cider for a delicious fall treat!
Want a seasonal flavor swap? Switch out Betty Crocker™ yellow cake mix for Betty Crocker™ spice cake mix and omit adding the extra cinnamon to the batter.
