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Carrot Cake Donuts with Pineapple Cream Cheese Glaze

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Carrot Cake Donuts with Pineapple Cream Cheese Glaze

Prep 15 min
Total 50 min
Servings 12

The recipe title pretty much explains all the awesome going on here. So, yeah. You want these. MORE+ LESS-

By Girl Versus Dough

January 7, 2015

Ingredients

cup Bisquick™ Original baking mix

3/4

cup Betty Crocker™ Super Moist™ carrot cake mix

1/4

cup granulated sugar

1/2

teaspoon salt

3/4

cup milk

eggs

1/2

cup Betty Crocker™ Rich & Creamy cream cheese frosting

to 2 tablespoons pineapple juice

Chopped walnuts, for topping (optional)

Steps

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1

Heat oven to 325°F. Lightly grease 2 donut pans.
2

In a large bowl, stir together Bisquick™, cake mix, sugar and salt. Add milk and eggs. Stir until well combined.
3

Pour batter evenly into donut pans, so each donut cup is about 3/4 full of batter.
4

Bake 10 minutes until donuts spring back when lightly touched. Cool 10 minutes in pan, then transfer to a cooling rack to cool completely.
5

Meanwhile, make the glaze: In a small bowl, stir frosting and pineapple juice until a thick glaze forms.
6

When donuts are fully cooled, drizzle tops with the glaze. Sprinkle with chopped walnuts, if desired.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

These donuts are baked, not fried, so they're easier than ever.

There is one thing that has completely changed my life for the better, and that thing is a donut pan.

Okay, okay, I guess marrying my husband and having my family counts, too, but ALSO – donut pan.

Why? Because I can make things like Carrot Cake Donuts with Pineapple Cream Cheese Glaze, that’s why. And you’ll need a donut pan to make them, too. But trust me, it’s worth it. IT WILL CHANGE YOUR LIFE.

Here’s all the goodness you need to make these here donuts (besides a donut pan). Betty makes a mean carrot cake mix, so we’re going to add that magic, plus some Bisquick, milk, sugar, eggs and salt. The frosting comes in later, don’t worry!

Mix the donut ingredients in a large bowl until well-combined. Easy so far.

Pour the batter evenly among two doughnut pans (unless you have one of those fancy ones that makes 12 at a time, in which case you only need one. Lucky you). Bake the donuts until they spring back when lightly touched. Still easy!

Let them cool in the pan for 10 minutes, then transfer them to a cooling rack to cool completely. Okay, it's a little difficult not to eat them already, but still, easy-peasy.

When the donuts are fully cooled, drizzle them with a glaze made of cream cheese frosting mixed with pineapple juice. I could drink this stuff. Maybe I even did. You’ll never know...

Sprinkle the tops of the donuts with chopped walnuts, too, if that’s whatcha fancy.

Boom! Easy, tasty, life-changing carrot cake donuts, in yo’ face.

Stephanie (aka Girl Versus Dough) is serious about that doughnut pan, you guys. Check out her Tablespoon member profile and keep checking back for her own personal recipes!