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Jelly Doughnut Bundt Cake
Jelly Doughnut Bundt Cake
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Prep Time:
25 minutes
Total Time:
3 hours
Indulge in a heavenly bundt cake combining the best of cake doughnuts and jelly doughnuts. Moist crumb, raspberry jam filling, and sweet glaze in a stunning, easy-to-make recipe using Betty Crocker™ cake mix. Serves 12, requires only 7 simple ingredients, and less than 30 minutes hands-on time.
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
Instructions:
  • Preheat oven to 350°F and generously coat a 12-cup fluted tube cake pan with baking spray that includes flour.
  • In a large bowl, use an electric mixer to blend cake mix, milk, melted butter, and eggs for 2 minutes on medium speed, while making sure to scrape the bowl occasionally. Transfer the batter into the pan.
  • After baking for 36 to 41 minutes or until a toothpick inserted in the center comes out clean, let the cake cool in the pan for 15 minutes. While it's still in the pan, use the end of a wooden spoon to poke holes 2 inches deep and 1/2 inch apart down the middle of the cake, leaving a 1-inch border on either side. Remember to wipe the end of the spoon with a wet paper towel after each poke.
  • In a microwave-safe measuring cup, heat jam uncovered on High for 30 seconds. Stir well, and microwave in 15-second intervals, stirring after each, until the jam is hot and pourable, which should take around 1 to 1 1/2 minutes.
  • Pour the jam into the cake holes, then allow the cake to cool in the pan for 1 hour. Gently run a metal spatula around the edges of the pan to loosen the cake. Remove the cake from the pan onto a cooling rack and let it cool completely for about 30 minutes before transferring it to a serving platter.
  • Whisk Glaze ingredients in a small bowl until smooth. Gradually add milk, 1/2 teaspoon at a time, until glaze reaches desired thin consistency. Brush half of the glaze evenly over the cake using a pastry brush. Allow it to stand for 5 minutes. Apply the remaining glaze in the same way. Store the cake loosely covered.

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