Cake Mix Donuts

As a new mom for just about three months now...

Baked cake mix donuts are my newest favorite super-easy dessert! My ‘base’ donut recipe that I’ve been playing around with was inspired by Jennifer Meyering; I played around with her recipe a bit until I found a donut consistency and some flavor combos that I loved! This recipe makes light and delicious baked donuts with waay less grease than their traditional deep-fried counterparts, and so far they’ve gotten great reviews from all of my taste-testers!
One word of heads-up; make sure the glaze dries before you try and stack them on a plate; I made a huge mess with my first batch! :/

(Disclosure: As a way to keep my kitchen stocked with butter, sugar, and flour I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn a commission by linking to Amazon.com and affiliated sites. My posts often contain affiliate links. If you click a link and make a purchase, I may receive a commission at no extra cost to you!) 

Cake mix donuts - 
1 boxed cake mix – I used a Duncan Hines vanilla mix for the caramel donuts, and a red velvet mix for the Gryffindor sprinkle donuts! 
3 eggs
¼ cup unsalted butter (or ½ stick), melted 
¾ cup room temperature (or buttermilk powder with water is an option if you can’t find liquid buttermilk at your grocery store!)

Instructions: 
Preheat oven to 350°F.
Grease a donut pan (I love these Wilton pans) with butter and flour or with baker’s floured cooking spray.
Mix together all wet ingredients (eggs, butter, and buttermilk) with a whisk or in a stand mixer with a paddle until fully combined. Add in cake mix, and mix on low speed until incorporated, and then increase speed to medium and beat for 3 minutes.

I’ve found a piping bag the easiest way to transfer the batter to the pans – this set of reusable silicone piping bags are my favorites, and have lasted for years! Fill each donut ring just over half full – they won’t have empty centers if the rings are over-filled.

Bake at 350 degrees F for 12-16 minutes, until each donut is no longer sticky in the center.

Glaze / decorations: 
1 cup powdered sugar 
1 Tablespoon milk 
1 teaspoon vanilla 
Optional – caramel sauce to drizzle or sprinkle mix of your choice (when I made red velvet donuts I used a Harry Potter Gryffindor sprinkle mix similar to this one and I loved the way they turned out!)

Combine all ingredients in a small mixing bowl, and whisk until well blended.
Glaze donuts either by dipping upside down in the bowl, or by transferring glaze to a piping bag and drizzling over your donuts.

(This glaze can dry fairly quickly in warm/dry weather, so cover it if you’re not going to glaze your donuts right away!) Decorate to your liking – and enjoy!

Make this recipe? Let me know how it went – or make my day and find me on Pinterest or on Instagram and tag @IntensiveCakeUnit in your photo!

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