Cake doughnut? Jelly doughnut? Raised and glazed? Now you don’t have to choose. With its fine, moist crumb, raspberry jam filling and sweet glaze, this bundt combines all the best characteristics of these doughnuts into one crowd-sized treat that’s better than anything the bakery has to offer. So skip the dozen doughnuts, because this cake serves 12. And its showstopping looks hide its secret well. That secret? It’s easy! This recipe begins with a box of Betty Crocker™ Super Moist™ Yellow Cake Mix. Grab your jar of jam and a couple of kitchen staples, and you’ll have everything you need. The poking technique used to add the jam filling is one you can master with the step-by-step instructions below. As for the glaze, it’s a simple matter of mixing powdered sugar and milk. So you can create a cake that does you proud with seven simple ingredients and less than a half hour of hands-on time.
Jelly Doughnut Bundt Cake
- Prep Time 25 min
- Total 3 hr 0 min
- Servings 12
- Ingredients 7
Ingredients
Cake
- 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
Glaze
- 1 1/2 cups powdered sugar
- 3 tablespoons milk
Instructions
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Step1Heat oven to 350°F. Generously spray 12-cup fluted tube cake pan with baking spray with flour.
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Step2In large bowl, beat cake mix, milk, melted butter and eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pan.
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Step3Bake 36 to 41 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes. While still in pan, poke holes in cake with end of wooden spoon, 2 inches deep and 1/2 inch apart down the middle of the cake, leaving 1-inch border on either side of the pan. Use wet paper towel to wipe end of spoon after each poke.
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Step4In small microwavable measuring cup, heat jam uncovered on High 30 seconds. Stir and continue to microwave in 15-second increments, stirring after each, until jam is hot and pourable, about 1 minute to 1 minute 30 seconds.
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Step5Pour jam into holes in cake. Cool cake in pan 1 hour. Run metal spatula around outer and inside edges of pan to loosen cake. Remove from pan to cooling rack. Cool completely, about 30 minutes. Transfer to serving platter.
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Step6In small bowl, beat Glaze ingredients with whisk until smooth; add additional milk, 1/2 teaspoon at a time, until thin glaze consistency. Use pastry brush to brush half the glaze evenly over entire surface of cake. Let stand 5 minutes. Repeat with remaining half of glaze. Store loosely covered.
Nutrition
320
Calories
8g
Total Fat
4g
Protein
58g
Total Carbohydrate
39g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 320
- Calories from Fat
- 70
- Total Fat
- 8g
- 13%
- Saturated Fat
- 4 1/2g
- 22%
- Trans Fat
- 0g
- Cholesterol
- 80mg
- 26%
- Sodium
- 280mg
- 12%
- Potassium
- 70mg
- 2%
- Total Carbohydrate
- 58g
- 19%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 39g
- Protein
- 4g
% Daily Value*:
- Vitamin A
- 6%
- 6%
- Vitamin C
- 0%
- 0%
- Calcium
- 10%
- 10%
- Iron
- 6%
- 6%
Exchanges:
1 1/2 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;Carbohydrate Choice
4Tips from the Betty Crocker Kitchens
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