Preheat oven to 350 degrees.
In a large mixing bowl, beat the dry cake mix, apple cider, apple sauce, water, and eggs.
Add in cinnamon (1/4 tsp), brown sugar, and vanilla to the cake mix batter.
Pour the mixture into a well-greased AND floured bundt pan.
Place bundt pan on center rack and bake for 45 minutes. Test with a toothpick by sticking into the middle of the cake, if it comes out clean it is ready. Remove from heat and allow to cool on a wire rack for 20 minutes.
HOW TO MAKE APPLE CIDER GLAZE TOPPING (OPTIONAL: FOR DIPPING)
While the cake is cooking, prepare the apple cider glaze by adding powdered sugar and the 1/4 cup apple cider to a small bowl and whisking them together until you reach your desired consistency.
In a separate bowl, mix together the cinnamon and sugar.
Once the cake has cooled, brush the entire surface of the cake with melted butter. Rub the cinnamon sugar mixture until the whole cake is evenly coated. (see notes below regarding the cinnamon-sugar topping)
PRO-TIP: When adding the cinnamon-sugar and butter topping, I brushed the butter onto the cake and let it set for just about a minute. You want it to be slightly wet so it holds the sugar, but not so much that it absorbs it into the cake.
Serve the cake with the apple cider glaze dipping sauce and enjoy!
Not everyone feels the need for the apple cider glaze dip – feel free to omit if it’s not your thing.
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