Prep Time: 25 Mins | Total Time: 3 Hrs | Yield: 12 Servings
This Jelly Doughnut Bundt Cake is super moist on the inside and is filled with jam! The glaze is also amazing! You don’t want to skip this recipe! With simple ingredients, you can have the most spectacular cake to serve today. Try it now!
Ingredients:
Cake
1/2 c butter, melted
1 c milk
3/4 c seedless raspberry jam
4 Eggs
1 box Betty Crocker™ Super Moist™ yellow cake mix
Glaze
3 tbsp milk
1 1/2 c powdered suga
Directions:
Prepare the oven and preheat it to 325 degrees F.
Apply cooking spray and coat the inside of a 12-cup fluted tube cake pan with flour.
Add the melted butter, cake mix, eggs, and milk into a large mixing bowl. Beat until well incorporated.
Transfer the batter to the prepared pan and spread it evenly.
Place the pan in the preheated oven and bake the batter for about 38 to 43 minutes or until done.
Remove the cake from the oven and let it rest for at least 15 minutes at room temperature.
Poke holes on top of the cake. They should be 1/2-inch apart. Use the end of a spoon for this step.
Heat jam in the microwave until smooth. Fill each hole in the cake with it. Let the cake cool completely at room temperature.
Loosen the cake and invert it onto a serving plate.
For the Glaze:
Add the milk and powdered sugar into a mixing bowl, then whisk until well blended. Add more milk if you need to to get a perfect consistency.
Pour the glaze over the cake and spread it evenly.
Serve and enjoy!
Notes:
It is important to poke holes over the cake to fill it with jam.
Top each serving with a scoop of ice cream.
Nutrition Facts:
Calories 350 Calories from Fat 100 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 Vitamin A 8% Vitamin C 0% Calcium 10% Iron 6%
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