Description
Cake doughnuts baked, not fried!
Easy to make, and the perfect sweet treat.
Ingredients
Units
- 1 box yellow cake mix
- 1/2 cup (118 ml) melted butter
- 1 cup (237 ml) milk
- 1/4 cup (59 ml) melted butter
- 2 tbsp milk
- 2 1/2 cups (592 ml) powdered sugar
- 1/2 tsp vanilla
Instructions
- Preheat the oven to 350°F and spray a doughnut pan with nonstick cooking spray.
- In a large bowl, combine the yellow cake mix, softened butter, and milk, and stir until the batter is smooth and free of lumps.
- Spoon the batter into the prepared doughnut pan, filling each cavity about two-thirds full.
- Bake for 12 to 14 minutes until the tops spring back when lightly touched and a toothpick inserted comes out clean.
- Let the doughnuts cool in the pan for 3 minutes, then turn them out onto a wire rack to cool completely.
- While the doughnuts cool, whisk together the powdered sugar, 2 to 3 tablespoons of milk, and vanilla extract until the glaze is smooth and pourable.
- Dip the top of each cooled doughnut into the glaze, give it a gentle twist, and set it back on the rack glaze-side up.
- Let the glaze set for about 5 minutes before serving.
Notes
- Line your doughnut pan with paper liners for easier removal and cleanup.
- For a richer flavor, use buttermilk instead of regular milk in the batter.
- Store frosted doughnuts in an airtight container at room temperature for up to 2 days, or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 doughnut
- Calories: 250
- Sugar: 25
- Sodium: 150
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 3
- Carbohydrates: 35
- Fiber: 1
- Protein: 3
- Cholesterol: 20