Breakfast & Brunch
Jelly Doughnut Bundt Cake
Description
Cake doughnut? Jelly doughnut? Raised and glazed? Now you don’t have to choose. With its fine, moist crumb, raspberry jam filling and sweet glaze, this bundt combines all the best characteristics of these doughnuts into one crowd-sized treat that’s better than anything the bakery has to offer. So skip the dozen doughnuts, because this cake serves 12.
Ingredients:
- 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
- 1 cup milk
- 1/3 cup butter, melted
- 4 eggs
- 3/4 cup seedless raspberry jam
- 1 1/2 cups powdered sugar
- 3 tablespoons milk
Directions:
- Heat oven to 350°F. Generously spray 12-cup fluted tube cake pan with baking spray with flour.
- In large bowl, beat cake mix, milk, melted butter and eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pan.
- Bake 36 to 41 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes. While still in pan, poke holes in cake with end of wooden spoon, 2 inches deep and 1/2 inch apart down the middle of the cake, leaving 1-inch border on either side of the pan. Use wet paper towel to wipe end of spoon after each poke.
