Wednesday, October 6, 2021

Apple Cider Doughnut Cake with Buttered Rum Sauce

Just like those scrumptious farm stand apple cider doughnuts— but in the form of a cake!!

Guess what?? This cake begins as a boxed cake mix! How fabulous.

If you are a little short on time-this beauty comes together in minutes.

Apple Cider Doughnut Cake with Buttered Rum Sauce | Blue Ribbon Favorites 


1 box yellow (butter) cake mix.

2 Tablespoons apple pie spice

3 large eggs

1 cup apple cider 

1/2 cup vegetable oil

1 cup grated apple (about 2 medium apples) (I used honey-crisp apples)

Cinnamon-Sugar Topping:

1/2 cup granulated sugar

1 1/2 teaspoons ground cinnamon 

3 Tablespoons melted and cooled butter


Preheat oven to 350 degrees.  Butter a Bundt pan, set aside.

Peel apples. Using a grater, grate the apples into a small bowl. Discard seeds and apple core. Set aside.

Empty cake mix into a medium bowl.  Stir in the apple-pie spice, apple cider, eggs, oil, mix to combine. Fold in the grated apple.

Fill the prepared Bundt pan evenly with batter.

Bake on the middle rack of a preheated 350 degree oven for about 40 minutes, or until the cake is set.  Test with a wooden skewer, to see that there in no wet batter in the center.

Remove cake from oven and let rest in the pan for 5-10 minutes.

Invert cake onto a cooling rack, removing pan.  Allow to cool to room temperature.

Transfer cake to a large plate. Brush with melted and  slightly cooled butter, then sprinkle cake with cinnamon-sugar mixture.

Serve with sweetened whipped cream or a Buttered Rum Sauce:

Buttered Rum Sauce:

Heat in a saucepan over medium heat:

1/2 cup granulated sugar

1/2 cup butter

1/2 cup cream

2 Tablespoons water

bring to a boil, and boil for 1 minute while stirring.  Turn off heat and add 2 Tablespoons spiced rum and 1 teaspoon vanilla and stir well.  Cool, serve as a drizzle along side a slice of cake. If making ahead, store sauce in refrigerator and warm just before serving.

This gorgeous cake is good enough for a Thanksgiving dessert!! The perfect make-ahead cake, it stays moist for days.  The Buttered Rum Sauce can be made ahead too—just warm it up before serving.  Yum. 


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