Cake Mix Donuts
This simple recipe transforms a basic cake mix into delightful baked donuts. Quick to prepare, these treats are light, fluffy, and finished with a classic powdered sugar glaze and optional sprinkles, making them an ideal homemade dessert or snack with minimal effort.
Equipment
- 1 Donut Pan
- 2 Mixing Bowls (one large for batter, one medium for glaze)
- 1 Whisk
- 1 Measuring Cups and Spoons
- 1 Wire Cooling Rack
Ingredients
Main
- * 1 16.25 oz box cake mix
- * 1 large egg
- * 1/4 cup vegetable oil
- * 1 cup water
- glaze:
- * 1 tbsp unsalted butter melted
- * 1 1/2 cup powdered sugar
- * 3 tbsp milk
- topping:
- * rainbow sprinkle optional
Instructions
- Preheat your oven to the temperature specified on your cake mix box for cupcakes (typically 350°F / 175°C), and lightly grease and flour your donut pan(s).
- In a large mixing bowl, combine the cake mix, large egg, vegetable oil, and water.
- Mix on low speed until just combined, then increase to medium and beat for 1-2 minutes until smooth, scraping down the sides as needed. Do not overmix.
- Carefully spoon or pipe the batter into each donut cavity, filling about two-thirds full to allow for rising.
- Bake according to your cake mix instructions for cupcakes, typically 10-15 minutes, or until a toothpick inserted into a donut comes out clean.
- While donuts bake, prepare the glaze: In a medium bowl, melt the unsalted butter.
- Whisk in the powdered sugar and milk until a smooth, pourable glaze forms. Adjust milk quantity slightly for desired consistency.
- Once baked, remove donuts from the oven and let them cool in the pan for 5 minutes before carefully transferring them to a wire cooling rack to cool completely.
- Once fully cooled, dip each donut into the prepared glaze, allowing excess to drip off.
- If using, immediately top with rainbow sprinkles before the glaze sets. Let the glaze harden slightly before serving.
Notes
For perfectly shaped donuts, transfer the batter to a piping bag or a large Ziploc bag with a corner snipped off before filling the donut pan; this prevents messy overflow and ensures even distribution. Be careful not to overmix the batter, as this can lead to a tougher, less tender donut texture. Bake just until a toothpick inserted comes out clean, as overbaking will dry them out. Ensure donuts are completely cool before glazing; otherwise, the glaze will melt and not set properly. For an enhanced flavor profile, consider adding a teaspoon of vanilla extract or a pinch of cinnamon to the cake batter or the glaze.