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Cake Mix Donuts
Recipe for baked Cake Mix Donuts - my newest favorite quick and easy dessert! 4-ingredient donuts + easy glaze to decorate!
Equipment
- Donut pan(s) (linked is a set from Wilton that contains 2 6-donut pans)
- Baker's floured cooking spray (optional)
- small piping bag (optional)
Ingredients
Cake Mix Donuts
- 1 boxed cake mix (I used red velvet mix for the Gryffindor donuts in the photos)
- 3 eggs
- ½ cup unsalted butter (1 stick, melted and cooled)
Glaze & decorations
- 1 cup powdered sugar
- ¾ Tablespoon milk
- 1 teaspoon vanilla
- Sprinkle mix of your choice (optional; I used a Harry Potter sprinkle mix similar to this one!)
Instructions
Cake Mix Donuts
- Preheat oven to 350°F. Grease donut pan(s) with baker’s floured cooking spray (or grease and sprinkle with a bit of flour).
- Mix together wet ingredients (eggs and butter) with a whisk or in a stand mixer with a paddle until fully combined (make sure melted butter isn't too hot, so it doesn't cook the eggs).
- Add in cake mix, and mix on low speed until incorporated, and then increase speed to medium and beat for 1 minute. The mixture will be thick.
- Fill each donut ring just over half full – the batter will overflow the rings if they're over-filled. About ¼ cup usually fills my donut pans to the right level
- Bake at 350 ℉ for 12-16 minutes, until each donut is no longer sticky in the center and a toothpick comes out clean.
Glaze & Decorations
- Combine all ingredients in a small mixing bowl, and whisk until well blended. (You can add a bit more powdered sugar or milk if your glaze seems too thin or thick.)
- Glaze donuts either by dipping upside down in the bowl, or by transferring glaze to a piping bag and drizzling over the donuts.
- (This glaze can dry fairly quickly in warm/dry weather, so cover if you’re not going to glaze your donuts right away!) Decorate to your liking – and enjoy!
Video
Notes
(Please note nutrition information is an estimate and may not be exactly accurate.)
Nutrition
Calories: 240kcalCarbohydrates: 40gProtein: 4gFat: 8g
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