Dessert | Food

Forget the Box of Donuts - This Epic Giant Jelly Donut Cake Is Ready for Your Next Party!

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Okay, I’m not ashamed to say I can eat my way through a box of donuts, so when I came across this epic Giant Jelly Donut Cake recipe on Confessions of a Cookbook Queen’s amazing blog, I just had to give it a try!

It’s actually very easy to put this together, despite it looking like an extravagant confection. The cake gets baked from a boxed mix in a bundt pan, fill it up with jam, then it’s decorating time! Have fun with the color of icing you choose, and then go wild with the sprinkles! Slice it up and everyone will be amazed by your donut-cake creation!

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Ingredients:

For the cake:

  • 1 box yellow cake mix
  • Small box (3.4 ounces) instant vanilla pudding mix
  • 1/2 cup water
  • 1/2 cup vegetable oil
  • 1 cup sour cream
  • 4 large eggs
  • 1 cup seedless strawberry jam

For the glaze:

  • 2 cups powdered sugar
  • 6 tablespoons warm water
  • 1 teaspoon vanilla extract
  • Pink food coloring (optional)
  • Sprinkles

Directions:

  1. Preheat oven to 350 degrees. Spray bundt pan with nonstick spray, then lightly coat with flour. Set aside.
  2. Using a stand or hand mixer, combine cake ingredients. Beat on low speed until just combined. Scrape the sides of the bowl with a rubber spatula, then beat for 3 minutes, until thick and smooth. Pour batter into bundt pan and bake for 45-55 minutes, until cake is set and a toothpick inserted in the center comes out clean.
  3. Let cake cool in the pan for about 15 minutes, then carefully turn onto a wire rack to continue cooling.
  4. Once cake is completely cool, split in half horizontally with a serrated knife. Use a spoon to make a well in the center of the bottom half of the cake, about an inch wide and half an inch deep. The well should go in a circle in the middle of bottom half (this is to hold the filling).
  5. Fill the well with jam so that it is level with the cake. Top with top half of cake.
  6. Mix glaze ingredients with a wire whisk until smooth. Pour over cake, spreading to cover. Top with sprinkles.

Recipe By: Confessions of a Cookbook Queen

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