Cake Batter Doughnuts

Who doesn’t love a good doughnut? I know I’m a fan. Cake Batter Doughnuts? Yes, please. I’m totally there. And they are super simple to make. Baked, not fried, so they are fine for your waist line!

I felt like making some doughnuts in my doughnut pan and I had a box of funfetti cake mix open from when I made the awesome Cake Batter Pudding. And I knew that I couldn’t possibly have been the first person to come up with this idea, so I did a little bit of Googling! Stephanie Cooks had a pretty good recipe that look super simple. So I figured I’d give it a try.

[Adapted from Stephanie Cooks ~ I made a few changes]


  • 1 cup all purpose flour
  • 2/3 cup yellow cake mix
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup milk
  • 2 eggs, beaten
  • 1 1/2 teaspoons vanilla extract
  • 2 tablespoons rainbow sprinkles
  • non-stick cooking spray


First things first. Preheat your oven to 325 degrees. Spray your doughnut pan with nonstick cooking spray.  Combine the flour, cake mix, sugar, baking powder, and salt in a large bowl. Mix well.  In a measuring cup, beat the milk, egg, and vanilla together.  Add the milk and egg mixture to the flour mixture. Stir until well combined making sure not to overwork it. Stir in the sprinkles.

If you have a wonderful Pancake Pen like I do, pour the batter in that. If you don’t have one, go to Williams-Sonoma and get one! Or you can just pour the batter in a large Ziploc bag and cut the tip off. That also works.

Fill the doughnut pan about 2/3 of the way full.  It should look something like this:

Bake for 10 minutes. Allow to cool in pan for a minute or two.

Then transfer the doughnuts to wire rack so that they can cool completely.

Now in the original recipe they used some frosting in a can to put on top of the doughnuts. I would’ve done this, but I don’t really keep frosting in a can in the house. I usually prefer to make my own buttercream. But for these doughnuts I wanted to go with just a glaze-like topping.

For the the vanilla glaze I just used 1/2 cup powdered sugar + 1 teaspoon vanilla + 2 tablespoons milk.

For the chocolate glaze I used 1/2 cup powdered sugar + 1 tablespoon of cocoa + dash of vanilla + 2 tablespoons milk.

Doesn’t that look amazing?

And you can eat them plain if you want. But make sure you eat them before they fall over!



Cake Batter Pudding

So I was sitting on my sofa one afternoon trying to think of something to make for dessert for that evening. I wanted to make something easy; I didn’t want to spend all afternoon in the kitchen. I thought about making cupcakes, but I like to set my butter out hours in advance and I hadn’t done that. So my mind immediately went to thinking about cake batter flavored things. So then I thought about Cake Batter Pudding. I hadn’t seen anyone post anything about that before, but I knew it had to be done by someone. So I googled it and came across a post from Mrs. Happy Homemaker. We must’ve been on the same wavelength since she posted this at the beginning of March.

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Oreo Pudding Poke Cake

Jell-o Poke Cake has always been a New Year’s Day tradition for my family. My Mom would always make one for dessert that day. And the jell-o that my Mom used was almost always either raspberry or cherry jell-o in it. I normally like buttercream icing on my cake, but this is the one exception that I make. Because the cool whip on top of the poke cake is delicious! It just goes with it. So I don’t mess with it.

Now…I love cake. I love oreo pudding. Put the two together and I’m a happy camper! My sister actually emailed me a recipe that she came across that was for an Oreo Pudding Poke Cake. So when I saw it I knew that I had everything on hand so I made it.

Now the original recipe calls for a regular sized box of cake mix and two boxes of instant oreo pudding, but I wanted to half the recipe since I hadn’t made it before. And because having an entire Oreo Jell-o Poke Cake in my fridge wasn’t really the best idea.

[Adapted from this recipe]


  • one 9 oz box Chocolate Cake Mix (this is the box that makes 12 cupcakes or an 8 inch cake)
  • Ingredients needed to make cake (usually eggs, oil and water)
  • one (4 oz.) package of Instant Oreo pudding
  • 2 cups milk (2% or higher)
  • Crushed Oreo Cookies (optional)


Prepare the cake mix according to the directions on package. Bake in a well-greased 9×9 pan.


Start to make the pudding. In a medium bowl, add milk to the pudding mix and whisk until it’s a smooth consistency and the milk and mix are combined. Please note that it will be lumpy since there are oreo pieces in there.

Let pudding mixture sit for about 2 minutes. You want it to thicken slightly so it isn’t overly runny but not fully thickened into pudding.
When cake is finished, while still warm, poke holes all over cake (about 1-inch) intervals using a wooden spoon handle or a straw (as seen above). Pour the pudding mixture over warm cake.


Allow the cake to cool for several minutes on the counter then put into the fridge to set up. About an hour.

I like to wait until the piece of cake is on the plate to top with Oreos, otherwise they’ll get really soft.

Top with Crushed Oreos and enjoy!

I thought that this recipe was pretty good! I think maybe the next time I may try mixing in some cool whip with the pudding mixture to “fluff” it up a bit, but it was good the way it was!