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Spiced Apple Bundt Cake with Cider Cinnamon Glaze

No one will believe you used a mix for this moist cake. The cream cheese frosting takes this over the top, but it’s absolutely wonderful without it.

Serves 12
Ready in 115 mins
Prep time 15 mins
Cooking time 40 mins
Chill time 60 mins
478 calories per serving


> 1 (15.2 oz) box spice cake mix
> 1/2 cup low-fat milk
> 1/2 cup chunky applesauce
> 3 large eggs
> 1/3 cup vegetable oil
> 1 cup chopped tart apples, such as Granny Smith
> 1 tsp vanilla extract
> Baking spray
> 1 cup apple cider
> 1/4 tsp ground cinnamon
> 4 tbsp (1/2 stick) unsalted butter
> 1 cup confectioners' sugar
> 1 cup cream cheese frosting, optional


Preheat oven to 350°F. In a large bowl, mix together the eggs, oil, milk, applesauce, apples, and vanilla extract until well blended. Add the cake mix, and beat for 2 min, making sure to scrape the sides and bottom occasionally.
Spray a 10-inch Bundt pan with baking spray. Add the cake batter, and gently tap the cake pan on the counter until the batter is level. Bake for 40 min. or until a toothpick or knife inserted in the center comes out clean.
While the cake is baking, prepare the glaze. Add the apple cider and cinnamon to a small sauce pot and place on medium high heat. Cook until the mixture comes to a boil. Simmer until the cider is reduced to ¼ cup and slightly thickened; about 10 min. Let cool slightly, and whisk in the cold butter. Add the confectioners sugar and whisk well (if small lumps form, warm glaze over low heat while whisking).
Invert cake onto cooling rack and let cool at room temperature. Pour glaze over top. If desired, gently warm canned cream cheese frosting until just pourable and drizzle over cake.


Decorate with candied cranberries or pipe rosettes of purchased cream cheese frosting on top.

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