"My Jelly Doughnut Bundt Cake is jelly doughnut meets bundt cake for a unique morning or mid-day treat. This comforting, not-too-sweet cake just begs for a cup of coffee or tea."
I think the doughnut loving world is split right down the middle over jelly doughnuts…you’re either for or against them. I’ve loved them all along ~ I love their light and airy texture, that sweet blob of jelly that oozes out when you take your first bite, and the sugary coating or glaze that gets all over your fingers. This cake gets all that. Serve it warm from the oven and you won’t be disappointed.
Jelly Donut Bundt Cake
Servings – 12 Prep Time – 10 Minutes Cook Time – 45 Minutes
Cooling Time - 1 Hour
Ingredients:
a standard sized - 10-12 cup bundt pan, this pan works best but you can also use a 9x13" baking dish.
1 golden butter box cake mix, I prefer Duncan Hines
3 large eggs
1 cup of milk
1/2 apple sauce
8 tablespoons butter, softened I prefer Land O' Lakes
1 3.4 oz french vanilla instant pudding mix, NOT the cook and serve style
1 teaspoon vanilla extract
1 cup of good raspberry jam, I use Bonne Maman but you can use what you like and change the flavor to what you prefer.
Sugared Topping Option:
3 Tbsp unsalted butter, melted
1/4 cup sugar
Glaze Drizzle Topping Option:
2 cups powdered sugar
about 5 Tbsp milk
Directions:
Preheat oven to 350 degrees.
Generously butter and flour (or you can use a tablespoon of the cake mix, like I do) your bundt pan, making sure to get into all the nooks and crannies. Don't skip this step!
Whisk the cake mix, and dry pudding mixture together in a large mixing bowl to incorporate ingredients.
Add in eggs, softened butter, milk and vanilla and whisk until just combined, don’t over mix.
Pour the batter into the prepared pan.
Add small dollops of jam to the center of the batter, all around the cake. Take a long skewer or chopstick and gently pull it through the jam, just to break up the blobs a little bit. Don’t swirl too much. You want there to be jelly in every bite like a donut from your favorite coffee shop!
Bake for about 40-45 minutes, until a toothpick inserted near the center comes out without wet batter clinging to it. Set the pan on a cooling rack for 15 minutes.
Invert the cake onto a plate.
Sugar Topping:
While cake is slightly warm; brush with the melted butter, and sprinkle very generously all over with the sugar. I like to cup the sugar in my palms to get it to cling to the side of the cake. The more sugar you can get on the outside, the better.
Glaze Drizzle Topping:
Whisk the sugar with just enough milk to make a smooth pourable glaze. When you lift the spoon and let the glaze drip down the ‘squiggles’ should disappear instantly. I used almost but not quite all of the milk. If you like you can flavor your glaze with vanilla extract, but add that before adding the milk and note that it will slightly change the color tan.
When the cake is completely cool, brush the glaze liberally all over, concentrating on those gorgeous cracks along the top. Work quickly, and go over the cake more than once if you need to. The glaze will harden as it sits.
Notes:
If using a 9x13" baking dish bake at 350 degrees for 35-40 minutes.
Nutrition:
Calories: 518 | Carbohydrates: 69g | Protein: 7g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 52mg | Sodium: 202mg | Potassium: 191mg | Fiber: 2g | Sugar: 39g | Vitamin C: 1mg | Calcium: 80mg | Iron: 2 mg
“I make this cake often and everyone loves it. Its flavour and crumb are so good!! No-fail every time.”
CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.