In honor of Valentine’s day, I was on a mission to “woo” my hubby with something sweet and charming. I might have also wanted to make donuts for myself, but we won’t talk about that. I received this awesome donut pan for Christmas and haven’t broken it in yet, so I needed to remedy that pronto. My inspiration for this donut was based off of a simple strawberry sheet cake recipe that happens to be one of my favs. Let’s face it, a donut is the best excuse to eat cake for breakfast! Don’t have a donut pan? No problem, use a mini muffin pan and make donut holes instead.
The donut itself is very moist and crumbly. I took extra care to flour the pan around the center so that the surface was as non-stick as possible in order to avoid the donut crumbling out of the pan. The use of strawberry jello instead of just a box of strawberry cake mix gives the best strawberry flavor and for an added bonus of good health, fresh strawberries are thrown in the mix for even more flavor. And then there is the frosting. So, so good! It’s a simple strawberry buttercream that takes the cake donut over the top. I was finding all sorts of things to dunk into this deliciousness, sugary glaze.
Wondering what to do with the rest of the box of cake mix and jello? No worries, just come back tomorrow for a bonus recipe and even more Valentines’ day treats.
Ingredients
- For Donuts:
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1 cup boxed white cake mix
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3 tablespoons boxed strawberry jello (dry mix)
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1 egg
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5 to 6 medium strawberries
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2 tablespoons strawberry jelly
- For Icing:
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1 1/2 cups powdered sugar
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3 tablespoons butter, softened
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2 tablespoons of the strawberry puree (reserved from donut batter)
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3 tablespoons milk
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1/2 teaspoon vanilla
Directions
- Preheat oven to 350 degrees.
- Grease and flour donut pan.
- In the bowl of a food processor, add strawberries and jelly and pulse until pureed.
- In a medium size bowl, combine cake mix, dry jello, and egg. Add 1/3 cup of pureed strawberry mixture to batter, reserving around 2 tablespoons for glaze. Mix until combined.
- Place batter into the donut pan.
- Bake for 8 to 10 minutes or until donuts spring back when touched.
- Cool in pan for 5 minutes before transferring to a wire rack to cool completely.
- To make the icing, beat butter with a hand mixture until smooth. Add powdered sugar until combined. Add 2 tablespoons of strawberry puree, milk, and vanilla. Mix until combined and smooth.
- Once donuts are cooled, dip each into icing and place back on cooling rack until icing is set.
Source: a Whole Lotta Oven original recipe
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