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Pink Donut Cakes

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Hungry Happenings
Updated May 11, 2017
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Two bright pink, glazed and donut-shaped strawberry cakes topped with sprinkles.

More About This Recipe

  • Get a little crazy at your next brunch and serve some giant pink donut cakes. They’re bright, colorful, and fun! These donut cakes are really easy to make using Betty Crocker™ Super Moist™ Strawberry Cake Mix and are topped with cute, homemade sprinkles! Each mega-sized breakfast sweet will serve a crowd. So grab a big pot of coffee, gather your friends and enjoy!

Pink Donut Cakes

  • Prep Time 25 min
  • Total 2 hr 0 min
  • Servings 24
  • Ingredients 10
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Ingredients

Cake

  • 1 box Betty Crocker™ Delights Super Moist™ Strawberry Cake Mix
  • 1 egg
  • 1/4 cup oil
  • 1 cup milk

Glaze and Sprinkles:

  • 1 oz. multicolored modeling chocolate or fondant
  • 2 tablespoons butter, melted
  • 3 cups powdered sugar
  • 4-6 tablespoons milk
  • 1/2 teaspoon lemon extract
  • Betty Crocker™ Neon Gel Food Colors pink

Instructions

  • Step 
    1
    Cakes: Preheat oven to 350°F (or 325°F if using dark non-stick pans). Spray two donut pans with baking spray.
  • Step 
    2
    Combine cake mix, egg, oil and water in a mixing bowl. Mix on low speed using an electric mixer for 30 seconds, then increase speed to medium and beat for 2 minutes.
  • Step 
    3
    Equally divide batter among both donut pans. Bake for 29-34 minutes, until a toothpick inserted in the center of each cake comes out clean.
  • Step 
    4
    Cool in pans for 10 minutes, then remove and set on a cooling rack. Cool cakes completely.
  • Step 
    5
    Glaze and sprinkles: Roll out modeling chocolate or fondant into thin ropes or push through a clay extruder fitted with a small round hole. Cut into 3/4-inch sprinkles.
  • Step 
    6
    Whisk together melted butter, powdered sugar, 4 tablespoons milk, and lemon juice until smooth, adding more milk as needed. Stir in pink food coloring.
  • Step 
    7
    Pour glaze over donut cake and top with sprinkles.

Nutrition

No nutrition information available for this recipe
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