Apple Cider Bundt Cake

Apple Cider Bundt Cake


Units Scale

Apple Cider Glaze

2 Tablespoons reduced cider

3/4 cup confectioner’s sugar

Whisk together, cover and set aside.


4 cups apple cider

Reduce in skillet 60 minutes to get 1 cup

Divide the 1 cup reduced cider into two bowls- set aside.


1 golden delicious apple, peeled, cored and shredded

3 eggs

1-teaspoon vanilla or crème bouquet

1cup apple cider

1/2 cup vegetable oil

1-Classic White Cake mix- Duncan Hines tested

13.4 oz package Vanilla Instant Pudding & Pie Mix

1/4 cup all purpose flour

1/4 teaspoon ground cinnamon, allspice, & cardamom


Prepare Sauce reduction:  In large skillet add 4 cups of apple cider and cook over medium heat until cider reduces to 1 cup.  This will take one hour.  Once the reduction is finished remove from skillet. Separate the sauce in half into two separate small bowls. One bowl for glaze, one for brushing the cake while warm.


  1. Grease and flour 12 cup bundt pan, Set aside
  2. Preheat oven 350.
  3. In large mixing bowl add all ingredients. Beat for 2 minutes until combined. Pour in bundt pan level batter with flat edge spatula if necessary.
  4. Bake cake 55-65 minutes. Test with toothpick at 55 minutes to see if cake is baked in center.  If not then bake additional minutes.
  5. Brush reduced cider over the top of cake while in pan. Let cool 10 minutes
  6. Remove cake from pan while warm.  Brush  cake with reduced cider, set 20 minutes.
  7. Make glaze:  combine ingredients in small bowl, drizzle over cake.
  8. Allow cake to sit one hour before cutting.