Jelly Doughnut Bundt Cake

Prep 25 min
Total 3 hr 0 min
Servings 12

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. And its showstopping looks hide its secret well. That secret? It’s easy! This recipe begins with a box of Betty Crocker™ Super Moist™ yellow cake mix. Grab your jar of jam and a couple of kitchen staples, and you’ll have everything you need. The poking technique used to add the jam filling is one you can master with the step-by-step instructions below. As for the glaze, it’s a simple matter of mixing powdered sugar and milk. So you can create a cake that does you proud with seven simple ingredients and less than a half hour of hands-on time.

By Betty Crocker Kitchens

Updated October 27, 2019

Ingredients

Cake

1

box Betty Crocker™ Super Moist™ yellow cake mix
1

cup milk
1/2

cup butter, melted
4

eggs
3/4

cup seedless raspberry jam

Glaze

1 1/2

cups powdered sugar
3

tablespoons milk

Steps

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1

Heat oven to 325°F. Generously spray 12-cup fluted tube cake pan with cooking spray with flour.
2

In large bowl, beat cake mix, milk, melted butter and eggs with electric mixer on low speed 1 minute, scraping bowl constantly. Increase speed to medium; beat 2 minutes. Pour batter into pan.
3

Bake 38 to 43 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 ends of spoon after each poke.
4

In small microwavable measuring cup, heat jam uncovered on High 30 seconds. Stir and continue to microwave in 15-second increments, stirring after each, until jam is hot and pourable, about 1 minute to 1 minute 30 seconds.
5

Pour jam into holes in cake. Cool cake in pan 1 hour. Run metal spatula around outer and inside edges of pan to loosen cake. Remove from pan to cooling rack. Cool completely, about 30 minutes. Transfer to serving platter.
6

In small bowl, beat Glaze ingredients with whisk until smooth; add additional milk, 1/2 teaspoon at a time, until thin glaze consistency. Use pastry brush to brush half the glaze evenly over entire surface of cake. Let stand 5 minutes. Repeat with remaining half of glaze.

For perfect pokes, measure and place a piece of tape 2 inches from the top of the handle. This will ensure all pokes are the same depth.
Wipe your wooden spoon off after each poke to keep the holes separated. If crumbs build up, the holes will start to get bigger and take in too much jam, which will throw off the ratio of cake to jam and make the cake harder to cut into neat slices.
Serve this at brunch alongside coffee, after dinner with ice cream on top, or any time in between.

Nutrition Facts

Serving Size: 1 Serving

Calories: 350
Calories from Fat: 100

% Daily Value

Total Fat: 11g; 17%
Saturated Fat 7g 33% Trans Fat 0g
Cholesterol: 85mg; 28%
Sodium: 360mg; 15%
Potassium: 95mg; 3%
Total Carbohydrate: 59g; 20%
Dietary Fiber 0g 0% Sugars 42g
Protein: 4g

% Daily Value*:

Vitamin A: 8%; 8%
Vitamin C: 0%; 0%
Calcium: 10%; 10%
Iron: 6%; 6%

Exchanges:

1 1/2 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;