This apple cider cake is the fall dessert I make when I want something cozy without a lot of fuss. A box of spice cake mix gets doctored up with apple cider, cinnamon applesauce, sour cream and fresh diced apples, then baked in a bundt pan and finished with a thick layer of caramel cream cheese frosting.
The BEST Apple Bundt Cake Recipe!
This apple cider cake is moist, lightly spiced and slices beautifully, which makes it perfect for Thanksgiving, Friendsgiving and fall potlucks. If you’ve ever wondered what frosting goes with apple cider cake, the answer is right here, along with five other ideas below.
I first shared this recipe back in 2013 using apple pie filling, and only half the cake came out of the pan. Switching to fresh diced apples fixed it, and the cake has been my go-to fall bundt ever since.
Why You’ll Love This Apple Cider Cake
- It starts with a cake mix. A few add-ins turn a box of spice cake mix into a bakery-style bundt.
- Real apple flavor. Apple cider, applesauce and fresh apples give you apple in every bite.
- The frosting. Melted caramel stirred into cream cheese frosting tastes like a caramel apple.
- It’s made for a crowd. One bundt serves 12 and can be baked a day ahead.
Ingredients for Apple Cider Bundt Cake
- Spice cake mix: Most boxes are now 13.25 ounces. An older 15.25-ounce box works too. CONFIRM tested with 13.25 oz
- Apple cider: Spiced or plain. See the note below on cider vs. juice.
- Cinnamon applesauce: Adds moisture and more apple flavor. Unsweetened applesauce plus ½ teaspoon cinnamon works too.
- Sour cream: Keeps the crumb tender and rich.
- Eggs: Three large eggs.
- Fresh apples: Peeled, cored and diced small, then tossed in flour so they don’t sink.
- For the frosting: Butter, brick-style cream cheese, vanilla, powdered sugar, caramel candies and a splash of milk.
Apple Cider vs. Apple Juice
Apple cider is unfiltered, so it has a deeper, more rustic apple flavor than clear apple juice. That’s why I use cider here. Apple juice works in a pinch, but the cake will taste milder; add an extra ½ teaspoon of cinnamon to make up for it. Leftover cider? Make a pot of hot mulled apple cider.
Best Apples for Apple Cider Cake
Granny Smith, Honeycrisp, Gala and Fuji all work well. I use Granny Smith because their tartness balances the sweet cake and frosting, and they hold their shape while baking. Peel them and dice into small pieces, about ½ inch, so they bake through and don’t tear the cake when it comes out of the pan.
How to Make Apple Cider Cake
Full measurements and instructions are in the recipe card below. Here’s the overview:
- Prep the pan. Grease every crevice of a 10–12 cup bundt pan with softened butter, then dust with flour and tap out the extra.
- Mix the batter. Beat the cake mix, apple cider, applesauce, sour cream and eggs on low for about 2 minutes, until smooth.
- Fold in the apples. Toss the diced apples with 2 tablespoons of flour, then fold them into the batter.
- Bake. Bake at 350°F for 43–46 minutes, until a toothpick comes out clean.
- Cool and flip. Cool in the pan for 10 minutes, loosen the edges, and invert onto a plate. Let it cool completely.
- Frost. Melt the caramels with milk, let them cool until just warm, and beat them into the cream cheese frosting. Spread or drizzle over the cooled cake and finish with freshly grated nutmeg.
What Frosting Goes with Apple Cider Cake?
Cream cheese frosting is the best frosting for apple cider cake because its tang balances the sweet, spiced cake. Stirring in melted caramel, like this recipe does, gives it a caramel apple flavor. Cinnamon cream cheese frosting, brown butter frosting and a simple apple cider glaze are also great options.
Here’s how the most popular frostings and icings compare:
| Frosting | Flavor | Best for | How to make it |
|---|---|---|---|
| Caramel cream cheese (this recipe) | Tangy, buttery, caramel apple | Thanksgiving and parties | Beat melted caramel into cream cheese frosting |
| Apple cider cream cheese | Tangy with concentrated apple | Maximum apple flavor | Beat reduced cider into cream cheese frosting (method below) |
| Cinnamon cream cheese | Warm, classic spice | Simple and fast | Add 1–2 teaspoons cinnamon to cream cheese frosting |
| Brown butter frosting | Nutty, toffee-like | A grown-up twist | Brown and chill the butter before beating with powdered sugar |
| Apple cider glaze | Light, sweet, pourable | Brunch or coffee cake style | Whisk powdered sugar with a few tablespoons of cider |
| Cinnamon sugar coating | Apple cider donut | No frosting at all | Brush the warm cake with melted butter, roll in cinnamon sugar |
Love this frosting? It’s also the star of my pumpkin caramel cream cheese poke cake.
How to Make Apple Cider Cream Cheese Frosting
For a frosting that tastes like apple cider, simmer 1 cup of apple cider in a small saucepan until it reduces to about 2 tablespoons of syrup. Let it cool completely, then beat it into the cream cheese frosting in place of the caramel, with a pinch of cinnamon.
How to Keep a Bundt Cake from Sticking
I learned this one the hard way. These four steps get the cake out of the pan in one piece:
- Grease thoroughly. Use a pastry brush to coat every ridge and the center tube with softened butter or shortening. Plain cooking spray tends to slide off the sides; baking spray with flour is fine.
- Flour the pan. Dust with flour, rotate the pan to coat, and tap out the excess.
- Cool for 10 minutes. Any less and the cake is too fragile; much longer and the sugars set and glue it to the pan.
- Loosen, then flip. Run a thin knife around the outer edge and the center tube, set a plate on top, and invert in one motion.
Variations
Apple Cider Sheet Cake
Bake the batter in a greased 9×13-inch pan and frost it right in the pan. Start checking for doneness early, since a sheet cake bakes faster than a bundt. If you love sheet cakes, try my carrot cake sheet cake too.
Apple Cider Cupcakes
Fill lined muffin cups about two-thirds full and pipe the frosting on top.
Mini Apple Cider Bundt Cakes
A mini bundt pan makes individual cakes that are perfect for gifting.
Nothing Bundt Cakes-Style Finish
For that bakery look, chill the frosting until it’s thick, then pipe it in wide ribbons from the top of the cake down the sides, and drizzle with extra caramel.
Add a Crunch
Fold ½ cup chopped toasted pecans into the batter or sprinkle them over the frosting.
Make-Ahead, Storage and Freezing
- Make ahead: Bake the cake up to 1 day ahead, cool completely, and wrap it tightly at room temperature. Make the frosting up to 3 days ahead and keep it in the fridge; let it soften and re-whip before using. This is my Thanksgiving trick: the cake is done before the turkey goes in the brine.
- Store: Because of the cream cheese frosting, keep the frosted cake covered in the refrigerator for up to 5 days. Let slices sit out for 20–30 minutes before serving, and don’t leave it at room temperature for more than 2 hours.
- Freeze: Wrap the cooled, unfrosted cake in plastic wrap and foil and freeze for up to 3 months. Thaw overnight on the counter, still wrapped, then frost.
Apple Cider Cake FAQs
Cream cheese frosting is the classic pairing. This recipe adds melted caramel for a caramel apple flavor. Cinnamon cream cheese, brown butter frosting or an apple cider glaze are also delicious.
Yes. The cake will have a milder apple flavor, so add an extra ½ teaspoon of cinnamon.
It replaces the water in the cake mix, adding apple flavor and moisture. Its natural acidity also helps keep the crumb tender.
About 10 minutes. Loosen the edges and center with a thin knife, then invert onto a plate.
Once it’s frosted, yes. Cream cheese frosting should be refrigerated; the cake keeps up to 5 days covered in the fridge.
I don’t recommend it. When I tried it, the extra sugar and syrup made the cake stick, and only half of it came out of the pan. Fresh diced apples work much better.
Yes. Freeze the unfrosted cake, tightly wrapped, for up to 3 months. Thaw overnight and frost before serving.
Yes. Bake it a day ahead and frost it the day you serve, or frost it the night before and refrigerate.
More Fall Apple Desserts
- Pumpkin Caramel Cream Cheese Poke Cake: the same cream cheese frosting on a pumpkin cake.
- Applesauce Crumb Cake: a snack cake with a thick cinnamon crumb.
- Dutch Apple Cake: tender cake layered with diced apples.
- Apple Cobbler with Cake Mix: another easy cake mix shortcut.
- Apple Pie Filled Cinnamon Rolls: for a fall weekend breakfast.
- Carrot Cake Sheet Cake: my most popular cake, with cream cheese frosting.
Planning Thanksgiving? Pair this cake with my apple cider turkey brine and a pitcher of hot mulled apple cider.
Want to Save This Recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Delightful E Made.
Apple Cider Bundt Cake with Caramel Cream Cheese Frosting
Equipment
- Bundt Cake Pan This bundt cake pan is ideal for any cake recipe!
- Stand Mixer My KitchenAid Stand Mixer is the ultimate cake-making tool!
Ingredients
Cake:
- 1 (13.25 oz) spice cake mix (note: a 15.25 oz box also works)
- 1¼ cup spiced apple cider, spiced or plain see Notes for juice
- ⅓ cup cinnamon applesauce (or unsweetened + ½ tsp cinnamon)
- ⅓ cup sour cream
- 3 eggs
- 2 cups apples (about 2 medium) peeled, cored and diced into ½" pieces
- 2 Tablespoons all-purpose flour for tossing the apples, plus more for the pan
Caramel Cream Cheese Frosting:
- ½ cup unsalted butter, softened (1 stick)
- 4 oz. cream cheese, softened ½ brick, room temperature
- 1 teaspoon vanilla extract
- 4 cups powdered sugar
- 18 caramel squares like Kraft or Brach's, or 5½ oz caramel bits
- 1 Tablespoon milk
- Freshly grated nutmeg, for garnish optional
Instructions
- Preheat the oven to 350°F. Brush a 10–12 cup bundt pan with softened butter or shortening, covering every ridge and the center tube. Dust with flour, tap the pan to coat, and knock out the excess.
- In a large bowl, beat the cake mix, apple cider, applesauce, sour cream and eggs on low for about 2 minutes, until smooth and well combined.
- In a small bowl, toss the diced apples with 2 tablespoons flour until coated. Fold the apples into the batter and spread it evenly in the prepared pan.
- Bake for 43–46 minutes, until a toothpick inserted in the center comes out clean. With a 13.25 oz cake mix, start checking at 40 minutes.
- Cool in the pan on a wire rack for 10 minutes. Run a thin knife around the edges and center tube, then invert onto a plate. Cool completely, about 1½–2 hours, before frosting.
Caramel Cream Cheese Frosting
- Place the unwrapped caramels and milk in a microwave-safe bowl. Microwave for 45–60 seconds, stir, then microwave in 15–30 second bursts until melted and smooth. Let cool for about 10 minutes, until warm but not hot.
- With a stand or hand mixer, beat the butter, cream cheese and vanilla until creamy. Add the powdered sugar 1 cup at a time, mixing well after each addition.
- Add the warm caramel and beat until smooth.
- Spread or drizzle the frosting over the completely cooled cake. Finish with freshly grated nutmeg, if using.
Notes
- Cake mix size: This recipe works with a 13.25 oz or 15.25 oz box of spice cake mix.
- Apple juice: Apple juice can replace the cider. The cake will taste milder, so add ½ teaspoon cinnamon.
- Releasing the cake: Grease with butter or shortening and flour every part of the pan, including the center tube. Plain non-stick spray isn’t enough for a bundt pan. Cool exactly 10 minutes before inverting.
- Storage: Store the frosted cake covered in the refrigerator for up to 5 days. Don’t leave it at room temperature for more than 2 hours.
- Make ahead: Bake the cake 1 day ahead and wrap tightly. The frosting keeps in the fridge for up to 3 days; re-whip before using.
- Freezing: Freeze the unfrosted cake, wrapped in plastic and foil, for up to 3 months. Thaw overnight, then frost.
Nutrition
Wow, Erin, this looks fantastic. I wish I could jump right through this screen and get some. I have been looking for a caramel topping too and this looks perfect.
Great job, thanks for sharing an awesome recipe:) Di
It is definitely yummy!! If I had a computer/food transport device, I would totally share a big hunk with ya. 🙂 Thanks so much for visiting!
We have a lot of orchards where I live so I’d love to make this with fresh apples. Any suggestions on how to make this with fresh apples instead of canned apple pie filling? This looks so good, can’t wait to try it! Thanks for sharing the recipe 🙂
Mary, you’re so lucky to live close to orchards! Instead of the pie filling, you could definitely use fresh apples. Here is what I would try: cut and peel two medium apples, and slice into bite-sized pieces. In a bowl, add 1-2 tsp. of flour, 1-2 tsp. sugar, and 1 tsp. cinnamon. (the flour will help absorb some of the apple juice that will come out during baking.) Spoon this mixture into the center of the batter. Or, you could mix the apples (with the flour, sugar, cinnamon) into the batter before putting into the pan – this will disperse the apples nicely. Give it a try – I think you’ll come out with a beautiful apple-spice cake! Enjoy!
This cake and that caramel cream frosting looks magnificent!
Thanks so much, Nancy!!
This looks SO good! Just pinned it! Can’t wait to make it!
Thanks so much, Jamie!! Give it a try – its the perfect fall dessert!
This looks fantastic! I’m going to make it this weekend for dinner party! What’s sprinled on it? It doesn’t look like cinnamon?
Thanks,
Diane
Hi Diane! I sprinkled fresh ground nutmeg on the top. Not only does it look pretty, but it smells fabulous! Best wished for a great dinner party – this dessert will be perfect!
What a great recipe!! In other news, congrats you have been officially nominated for the Liebster Award! Follow instructions here: http://motherhoodraandme.blogspot.com/2013/09/the-liebster-award.html
This looks amazing! I am going to have to try this soon. That frosting looks SO good 🙂
The frosting really is AMAZING! Definitely worth a try. Thanks for stopping by Adell!
Are you kidding me?! This looks amazing! I wish I was eating that ooey-gooey cake RIGHT NOW. Thank you so much for sharing this at Saturday Night Fever!
Thanks so much for stopping by, Andi!
Oh my word, this cake looks amazing!!! Now I’m craving it…! Love those thick ribbons of frosting, and that dusting of freshly grated nutmeg. Gorgeous! 🙂
Thanks so much, Allie!
Mmm! This looks so delicious and so pretty! I love anything apple!
Thanks so much, Becky!
What a fabulous recipe – can’t wait to try it! I’m also in love with that gorgeous cake stand, do you know where you got it from?
Thanks so much, Jessica! I actually got the cake stand from JC Penny’s a few years ago. Chris Madden Home Collection. Hope you enjoy the cake!
I’ve never made a bundt cake and I tried this one. I don’t think I cooked it long enough because there was a little cake still stuck to the lowest part of the bundt pan, plus there was flower on parts of the top. But because of the apple filling, I couldn’t do the toothpick test anywhere but the side of the cake. Suggestions?
Hi Suzanne! A couple tips for next time: 1)when flouring the pan, make sure you remove any excess flour. I turn the pan upside down (over the sink or trash can) and bang on the sides and bottom with my hands. Any loose flour will come out, which will prevent it from sticking to the cake when it comes out of the pan. 2)When testing with a toothpick, its still ok to insert into the center and sides. The filling will sink further to the center and bottom of the pan, and the batter will cook around it. I like to test in a couple places to be sure – when the toothpick comes out clean (no crumbs sticking) its done.
Thanks for visiting and best wishes! ~Erin
Thank you so much for this recipe, my son asked for an apple cider cake for Thanksgiving and I chose yours. I made a few tiny adjustments because I had to work with ingredients I had in my pantry. The axle was moist, flavorful and absolutely delicious!
Oops I meant to say cake!
Yeah!! Food victory! So glad you and your family enjoyed my cake. Thanks so much for letting me know. All the best for a great holiday season! ~Erin
Yummy! Your bundt pan is unusual. How many cups does it hold?
I’m so sad to report this didn’t work for me! Despite using nonstick spray, the bottom stuck to the pan (even after cooling a bit) and the cake itself was too dense. It was kind of short and squatty looking 🙁
My kids liked the flavor though!
Ahhh, bummer. So sad to hear it didn’t work out. I may be revamping this recipe in the next couple weeks to make it more bundt-pan friendly. So glad your kids liked it, though. 🙂
Stop it! That frosting is going to give me a heart attack! I love that you didn’t skimp so that you get some frosting with every delicious bite of this cake! Pinned!
The icing is what caught my attention, whew does that look good! The whole cake looks beyond delicious! 🙂
Saying hello from moonlight and mason jars! 🙂
Cathy
Oh my gosh look at that frosting! I could dive right in stay there a while!
That looks wonderful and all of the caramel cream frosting piled on is making my mouth water. Thanks for sharing your recipe.
Hi,
Did you just use apple cider from the grocery or did you make a spiced cider to add? Do you think this recipe would work as cupcakes?
Thanks
Hi Jeana! I simply used apple cider right from the grocery store. I’ve also made this recipe with a spiced apple cider, and it’s great as well. This recipe would definitely work as cupcakes (great idea!). Enjoy!
Hmm, I love plain apple cider but not spiced apple cider. I wonder if this would be too spicy for me?
Hi Andrea – you can certainly use the un-spiced apple cider. Use the same amount, and it will turn out great. Hope you get to enjoy soon! ~Erin
What a fun cake, it looks beautiful! We featured your cake in our Feature Friday blog post for Cinnamon and Spice Desserts! We hope you can stop by http://returntothetable.net/recipes/cinnamon-spice-desserts/
This looks absolutely amazing and I’m dying to make it for Christmas. Only thing is I have people attending who are gluten intolerant. Any ideas on how to make it gluten free (can you buy boxed GF cake mix??)?
Yes, I think a GF cake mix would work well. Hope you’re able to enjoy for the holidays! ~erin
This cake looks awesome. Did you use a piping bag with the icing? If so, did you use a tip or just cut the end off a zip lock bag?
I was wondering would you be able to bake it in a pan other than a bundt pan? Also do you think the frosting could be good as a buttercream too? I’m still gonna try it as you have posted but just wondering about the other things too haha.
This sound so delicious! Pinned.
I am definitely going to try this, it looks delicious #ourminilinkyparty@_karendennis
This looks so good = I love the apples so chunky in it! Thanks for sharing at the What’s for Dinner party!
Wondering if I could used an angel cake type pan instead of Bundt? If so, how would the baking time be affected? Can’t wait to make this!
Just finished making-looks & smells amazing! Can’t wait to try it! 😊
Can I use a homemade spice cake recipe?
Yes, that would definitely work. Add in the apples and bake as directed in the recipe. Enjoy! -Erin
Oh my gosh this cake was so delicious my family devoured it.