Doh! This cake would make Homer Simpson drool. Listen to what he has to say about it here. Oh Homey! When I saw it on Facebook from Confessions of a Cookbook Queen (recipe here), I knew I had to make it. G loves jelly donuts. Me, not so much love for the donuts but this cake is awesome. One thing I found out the hard way that needs tweaking is the glaze. The original recipe calls for 6 tablespoon of warm water and 1 teaspoon vanilla. I followed those directions and it was way too thin. My advice is to add the warm water 1 tablespoon at a time until it’s a thick, smooth consistency like a glaze should be. The cake is a jazzed up cake mix which makes it super simple. Add your favorite flavor of jelly. It doesn’t have to be red raspberry. Although that makes it very tasty. You can even use lemon curd if you’d like. This is a pretty and very tasty cake you should make for all your donut lovers.
Jelly Doh-Nut Cake
19.5 oz. yellow cake mix (I used Duncan Hines)
3.4 oz. box instant vanilla pudding (4 serving size)
1/2 cup water
1//2 cup vegetable oil
1 cup sour cream at room temperature
4 large eggs at room temperature
1 cup your favorite flavor jelly (I used seedless red raspberry)
2 cups powdered sugar, sifted
1 tsp. vanilla
Warm water added one Tbs. at a time until glaze consistency is reached
Sprinkles
Preheat oven to 350 degrees. Spray a bundt pan with cooking spray with flour. In a medium-sized mixing bowl, combine the cake mix, pudding mix, water, oil, sour cream and eggs. With an electric hand mixer, beat on low for a minute until combined. Increase speed to medium and beat for an additional 3 minutes. Scrape the bottom and sides of the bowl with a rubber spatula to ensure everything is well combined. Pour into the prepared bundt pan. Tap the pan on the counter top 3-4 times to release any air bubbles. Bake at 350 degrees for 45-55 minutes or until a toothpick comes out clean when inserted in the middle of the cake. Allow to cool in the pan for 10-15 minutes on a wire rack before removing from pan to cool completely on the wire rack. When completely cool, cut the cake in half horizontally. Using a spoon, scoop out cake to make a circular jelly moat in the bottom layer about 1/2 inch deep and 1 inch wide. Spoon in the jelly so that it just reaches the top of the jelly moat. Place the top back on the bottom layer. In a small bowl, add the sifted powdered sugar, vanilla and 1 Tbs. warm water. Stir with a whisk. Add more warm water one tablespoon at a time as needed to make a smooth. pourable glaze. Pour the glaze evenly over the cake and top with sprinkles. Enjoy!
Wishing you love, laughter and cake,
Glenda
goodwitchofcake 