This Donut Cake was not only fun to make, it was moist and delicious. Cake donuts have always been my favorite, even plain. So when this came out of the oven I was tempted to just cut into it right away. Presentation is fun though, so I iced it and put the rainbow sprinkles on and anxiously waited for after dinner.
It was such a hit! There was laughter, and gasps and everything you’d expect with a big ol’ donut. My oldest even took a picture for her Instagram. I plan for sure on making another though, and I’m going to have it without icing and a great cup of coffee. I can’t wait!
Ingredients
boxed white cake mix
1 c. Daisy sour cream
1/4 c. TruMoo milk
1 stick Land o Lakes butter, melted
1 tsp. vanilla extract
3 Eggland’s Best eggs
Pam Cooking spray
Gold Medal flour, for sprinkling
1/2 c. strawberries, chopped
4 oz. Philadelphia cream cheese, softened
3 cups powdered sugar
rainbow sprinkles
Instructions:
Preheat oven to 325 degrees F.
Whisk the cake mix, sour cream, milk, butter, vanilla extract, and eggs together until well combined.
Spray a bundt pan with baking spray. Pour in cake batter and smooth out with spatula.
Bake cake until golden, 40-45 minutes. Let cool.
Blend strawberries in a blender. Whisk together blended strawberries, cream cheese, and powdered sugar until smooth.
Pour frosting over cake and top with sprinkles.
Quick Tip: Grease and flour the bundt pan so the cake will come out easier.
Thank you to Delish for this really fun recipe!
