Reduce the apple cider: Pour 2 cups of apple cider into a small to medium saucepan.

Bring it to a gentle boil over medium-high heat. Let it simmer uncovered for about 25–30 minutes, stirring occasionally, until the liquid reduces by half (1 cup).

Let the reduced cider cool completely before adding it to your cake batter or icing. (This can be made the day before and refrigerated)

Prepare the pan: Butter and flour your Bundt pan very well to prevent sticking.

Set to 350°F.

In a large mixing bowl, combine the cake mix, cooled reduced apple cider, brown sugar, eggs, cinnamon, vanilla, salt, and applesauce. Mix until smooth and well combined.

Pour the batter into your prepared Bundt pan and bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.

Let the cake cool in the pan for 20 minutes, then carefully flip it out onto a serving plate.

Make the glaze: Whisk together powdered sugar and apple cider. Adjust consistency—add more powdered sugar if it’s too thin, or a splash of cider if it’s too thick.

Pour the icing over the cooled cake. If you’d like, sprinkle a little cinnamon sugar on top for extra sweetness and a beautiful finish.