Apple Cider Doughnut Cake Sundaes bring all the cozy flavors of the orchard right to your kitchen. It starts with an apple cider doughnut-inspired cake. No frying or special pan required—just bake it up in a rimmed sheet pan. The yellow cake mix has reduced apple cider and applesauce added to it for a rich boost of apple flavor. To mimic that sugary doughnut coating, the warm cake gets generously brushed with butter and sprinkled with cinnamon sugar.
From there, we turn the apple cider doughnut cake into the ultimate sundae: vanilla ice cream, homemade cinnamon whipped cream, and a drizzle of apple cider caramel. (You could use jarred caramel, but this cider caramel—made by reducing apple cider and turning it into sauce—might just change your life.)
If you’re looking for something simple, bake the apple cider doughnut cake on its own—you’ll be so glad you did. Bonus points if you turn it into a sundae!
Frequently Asked Questions
Definitely not! You could make just the cake, or if you want a simpler sundae version, use jarred caramel and whipped cream in a can.
For sure! Make the components the day ahead of time and assemble when everyone’s ready for dessert.
Once the dessert is assembled it should be eaten immediately. The components should be stored separately. Store the cake covered at room temperature for up to 5 days. The caramel can be stored covered in the refrigerator and warmed in the microwave in 20 second intervals, stirring after each one, until warm and pourable. The whipped cream can be stored in an airtight container in the refrigerator.
Apple Cider Doughnut Cake Sundaes
- Prep Time 2 hr 20 min
- Total 3 hr 15 min
- Servings 24
- Ingredients 21
Ingredients
Cake
- 2 cups apple cider
- 1/2 cup salted butter, melted
- 3 large eggs
- 1/2 cup applesauce
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
Topping
- 1/4 cup sugar
- 1 tablespoon ground cinnamon
- 1/2 cup salted butter, melted
Caramel Sauce
- 4 cups apple cider
- 1 cup dark brown sugar
- 2/3 cup heavy whipping cream
- 6 tablespoons salted butter, softened
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
Whipped Cream
- 1 1/3 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon vanilla
- Vanilla ice cream
Instructions
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Step1
In a small saucepan, heat 2 cups apple cider to a simmer over medium heat, stirring occasionally. Continue to simmer until cider has reduced to 1 cup, about 30 minutes. Remove from the heat; cool completely.
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Step2
Heat oven to 350°F. Grease an 18x13-inch rimmed sheet pan with butter.
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Step3
Whisk cooled reduced cider, 1/2 cup melted butter, eggs, applesauce, 2 teaspoons cinnamon, and nutmeg until smooth. Add the dry cake mix and whisk until combined. Spread batter into prepared pan.
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Step4
Bake for 15 to 18 minutes or until the cake springs back when lightly touched in center. Cool 5 minutes.
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Step5
Meanwhile, in a small bowl, mix 1/4 cup sugar and 1 tablespoon cinnamon. Brush top of the warm cake with 1/2 cup melted butter; sprinkle with the cinnamon sugar mixture.
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Step6
In a medium heavy-bottomed saucepan, heat 4 cups apple cider to a simmer over medium heat. Continue to simmer, stirring occasionally, until cider has reduced to 1/2 cup, about 60 minutes. Stir in the brown sugar, 2/3 cup whipping cream, 6 tablespoons butter, salt, and 1/2 teaspoon cinnamon. Cook and stir over medium heat until the cider mixture reaches 220°F on a candy thermometer. Remove from heat and cool at least 15 minutes.
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Step7
Beat 1 1/3 cups whipping cream, powdered sugar, 1/2 teaspoon cinnamon, and vanilla in an electric stand mixer fitted with the whisk attachment until soft peaks form.
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Step8
To assemble sundaes, place a slice of cake on a plate, top with a scoop of vanilla ice cream, a dollop of whipped cream, and a drizzle of apple cider caramel sauce. Serve immediately.
