Cake Mix Donuts

11:00 PM Unknown 0 Comments

I'm pretty sure my donut pan has been the best addition I've made to my kitchen in a long time. And I've had it for a long time, so there's that. Donuts are such a fun treat for any occasion - mostly because they're different than the usually dessert party staples. At least, homemade donuts are. So, to wrap up our last post of National Donut Day week here on Elephant & Chick, another donut recipe for you!

This one is made from a cake mix. We decided to use funfetti cake mix, because, well, obviously it's the best. But I've also tried it with spice, yellow, the list goes on and on. Grab whatever cake mix you have on hand and get baking!

If you're new to homemade-donut-making, I'd suggest referencing Robyn's post earlier in the week for some tips and tricks. Take what you learn there, and put the recipe below to the test. Serve warm or cold, but either way fresh, and enjoy!

Cake Mix Donuts

makes 12 donuts

2 3/4 cups Cake Mix
3/4 cup buttermilk
2 eggs
2 Tbsp melted butter

Preheat oven to 425 degrees. Spray the donut pan lightly with cooking spray. In mixing bowl beat all ingredients on medium speed for 30 seconds.

Transfer batter in a ziplock bag. Cut of the corner of the ziplock and squeeze batter into each donut mold, filling 2/3 full. Bake for 7-9 minutes until the tops are slightly browned and spring back when touched. Let donuts cool in pan for 5 minutes and then turn pan upside down to remove.

For glaze:
1/4 cup milk
2 cups powdered sugar
1 tsp vanilla

In medium saucepan combine ingredients with a whisk over low heat. Stir until glaze is smooth.

Coat donuts with the glaze while burner is still on low. If the glaze gets too hot remove from heat. You don’t want it to burn, you just want it to stay warm and thin. Transfer onto a cooling rack with a silicon mat under to catch the glaze drippings. Let the glaze set…about 15 minutes.