Preheat oven to 350 degrees. Generously spray a bundt pan with nonstick cooking spray, set aside.
Pour the eggs, oil, apple schnapps, vodka, and apple cider into a large bowl. Beat to combine.
Add the cake mix and instant pudding. Beat on low for 30 seconds. Beat for an additional two minutes on high speed until thoroughly combined.
Pour the batter into the prepared bundt pan. Tap on the counter (or floor) to release the air bubbles.
Bake for 43 to 47 minutes, until a toothpick comes out clean when inserted into the center of the cake. Remove from oven and cool in the pan for 10 minutes.
Whisk the glaze ingredients together in a small bowl until smooth. Set aside.
Invert the cake onto a cooling rack and place on top of a large dinner plate. Use a large spoon to drizzle glaze over the top of the cake as evenly as possible.
Move the rack and cake to a second, clean dinner plate. Drizzle the glaze from the original plate over the top of the cake. Repeat 2 to 3 times until there is no glaze left on either plate.
Allow cake to cool COMPLETELY before serving. In fact, it is best to allow the cake to rest overnight.
Notes
This recipe will make; 1 full sized bundt cake OR 4 pans of mini/teacake bundts OR 24 cupcakes.
A bundt cake will serve 12 – 16 depending on the size of your slices.
Any 9 – 12 cup bundt pan will work. My pan is 9 cups and took 48 minutes to bake. A 12 cup pan is wider and not as deep so it may take less time, 33 to 40 minutes.
Baking times are estimates based on my oven and may differ from from oven to oven.