Easy Cake Mix Donuts (+ 3 Delicious Glazes)

I still remember the first time I swapped a boxed cake mix into donut batter — quick, flawless, and wildly customizable. These baked cake-mix donuts come together in about 25 minutes and finish with three simple glazes (vanilla, chocolate, and maple) that make them party-ready. They’re a perfect weeknight treat, kid-approved bake sale winner, or last-minute brunch addition when you want something homemade without fuss.

Why you’ll love this dish

These donuts hit the sweet spot between convenience and nostalgia. Using a boxed cake mix keeps the texture soft and tender while cutting the prep time dramatically. No frying, minimal ingredients, and endless flavor swaps mean you can make a dozen in under 30 minutes and still feel like a hero.

“I made these for a school morning and everyone wanted seconds — light, cakey, and the glazes reminded me of the coffee shop treats I grew up on.” — a quick reader review

Why make them now:

• Fast: One bowl and 10–12 minutes in the oven.
• Budget-friendly: One cake mix + pantry staples.
• Kid-friendly: Easy to let kids pipe batter and add sprinkles.
• Versatile: Any cake flavor works (chocolate, yellow, funfetti).

Step-by-step overview

This recipe is straightforward:

1. Whisk cake mix, egg, oil, milk, and vanilla into a smooth batter.
2. Pipe batter into a greased donut pan, filling each cavity about 3/4 full.
3. Bake 10–12 minutes until lightly golden and set.
4. Cool briefly, then dip tops into one of three quick glazes.
5. Decorate and serve once glaze sets.

Expect hands-on time of about 10 minutes and total time around 25–30 minutes, including cooling.

What you’ll need

• 1 box cake mix (any flavor; yellow, chocolate, or funfetti all work). Tip: using a flavored mix gives you a head start on taste.
• 1 large egg
• 1/3 cup oil (light olive oil, vegetable, or canola — use a neutral oil for the cleanest flavor)
• 3/4 cup milk (dairy or any unsweetened plant milk)
• 1 tsp vanilla extract
• Sprinkles, chopped candy, or nuts for topping (optional)

Vanilla glaze:

• 3/4 cup powdered sugar
• 1–2 tbsp milk (start with 1 tbsp)
• 3/4 tsp vanilla extract
• Optional: food coloring

Chocolate glaze:

• 3/4 cup powdered sugar
• 2 tbsp unsweetened cocoa powder
• 1/2 tsp vanilla extract
• 1–2 tbsp milk (adjust for consistency)

Maple glaze:

• 3/4 cup powdered sugar
• 1–2 tbsp milk
• 2 tbsp maple syrup
• 3/4 tsp vanilla extract

Substitution notes:

• Make it egg-free: try a commercial egg replacer or 1/4 cup applesauce (texture will be slightly different).
• For richer donuts, swap half-and-half for milk.
• For gluten-free, use a gluten-free cake mix and check other ingredients.

Directions

1. Preheat the oven to 350°F (175°C). Spray your donut pans with non-stick spray.
2. In a large bowl, combine the cake mix, egg, oil, milk, and vanilla. Mix with an electric mixer or whisk until smooth and uniform.
3. Spoon the batter into a large piping bag or a gallon-sized Ziploc. Snip a corner and pipe the batter into each donut cavity, filling about 3/4 full.
4. Bake for 10–12 minutes. Donuts are done when they’re light golden and a toothpick inserted comes out clean.
5. Let donuts cool in the pan for 5–10 minutes. Then transfer to a wire rack to cool completely (another 10–15 minutes).
6. While the donuts cool, make the glazes. Whisk each glaze’s ingredients in separate shallow bowls until smooth. The consistency should be pourable but not runny; add more milk 1/4 tsp at a time if too thick.
7. For easy clean-up, place parchment on a baking sheet and set the wire rack on top.
8. Dip the top of each donut into the glaze for a few seconds. Let excess drip back into the bowl, then return the donut to the wire rack to set.
9. Add sprinkles or toppings immediately while the glaze is wet. Let the glaze firm up for about 10–15 minutes before serving.

Best ways to enjoy it

• Morning treats: Serve with coffee, cold brew, or a latte for an easy café-style breakfast.
• Brunch platter: Arrange assorted glazed donuts, fresh fruit, and yogurt for a colorful spread.
• Party tray: Mix flavors and let guests pick; place on a tiered stand for visual impact.
• Kid-friendly snack: Set up a decorating station — kids can glaze and sprinkle.

Storage and reheating tips

• Room temp: Store glazed donuts in an airtight container at room temperature for 1–2 days.
• Refrigeration: If your glaze has perishable add-ins (like cream cheese), refrigerate and consume within 3 days.
• Freezing: Freeze unglazed donuts in a single layer on a baking sheet until firm, then transfer to a freezer bag for up to 2 months. Thaw, then glaze before serving.
• Reheating: Warm donuts 10–12 seconds in the microwave (on a microwave-safe plate) to refresh softness. Avoid overheating — they’ll dry out.

Food safety: Donuts with dairy-based glazes should not sit out longer than 2 hours at room temperature.

Pro chef tips

• Donut pan prep: Grease the pan well and give it a quick dusting of flour if sticking is a concern.
• Fill consistently: Use a piping bag for neat, even donuts. Filling 3/4 full prevents overflow while ensuring a tall donut.
• Don’t overbake: Check at 10 minutes. Overbaking dries them out quickly.
• Glaze texture: If glaze is too loose, add a teaspoon of powdered sugar. If too thick, add milk in tiny increments.
• Add-ins: Fold in 1/3 cup chocolate chips or sprinkles into batter for extra fun (keep them minimal so batter still pipes easily).

Creative twists

• Funfetti: Use funfetti cake mix and rainbow sprinkles for a celebratory version.
• Mocha glaze: Add 1 tsp instant espresso granules to the chocolate glaze.
• Lemon glaze: Swap vanilla for 1 tbsp lemon juice and add 1 tsp lemon zest to the vanilla glaze.
• Vegan: Use a vegan cake mix, 1/4 cup applesauce instead of egg, and plant milk. Use plant-based margarine if needed for richer glazes.
• Mini donuts: Use a mini-donut pan and reduce bake time to 7–9 minutes.

FAQ

Q: How long do these donuts take from start to finish?
A: Active prep is about 10 minutes. Baking and cooling add another 15–20 minutes. Plan for ~25–30 minutes total.

Q: Can I use a muffin tin instead of a donut pan?
A: Yes — scoop batter into a muffin tin and bake 12–15 minutes. You’ll get donut holes or muffin-style cakes rather than the ring shape.

Q: Can I fry the batter instead of baking?
A: This batter is designed for baking. Frying would require a different consistency and is not recommended without recipe adjustments.

Q: My glaze is lumpy. How do I fix it?
A: Sift the powdered sugar before mixing. If lumps remain, whisk vigorously or use a handheld mixer. Warm the milk slightly to help dissolve sugar.

Q: Can I make the batter ahead of time?
A: You can mix the batter and refrigerate it covered for up to 24 hours. Let it come to room temperature and stir before piping and baking.

Conclusion

If you like the convenience of boxed mixes but want homemade results, this approach delivers every time. For more inspiration and similar easy versions, check out this detailed take on Easy Cake Mix Donuts (+ 3 Delicious Glazes) – Kindly Unspoken and another simple guide at Cake Mix Donuts – Jennifer Meyering. Both offer helpful variations and photos if you want additional ideas before you start baking.

Baked Cake-Mix Donuts

Quick and customizable donuts made with boxed cake mix, topped with three simple glazes - vanilla, chocolate, and maple. Perfect for any occasion!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 12 minutes mins

Total Time 30 minutes mins

Servings: 12 donuts

Course: Breakfast, Dessert, Snack

Cuisine: American

Calories: 150

Ingredients Method Notes

Ingredients

  

For the donuts

• 1 box cake mix (any flavor; yellow, chocolate, or funfetti) Using a flavored mix gives you a head start on taste.
• 1 large egg Can be replaced with 1/4 cup applesauce or a commercial egg replacer.
• 1/3 cup oil (light olive oil, vegetable, or canola) Use a neutral oil for the cleanest flavor.
• 3/4 cup milk (dairy or any unsweetened plant milk)
• 1 tsp vanilla extract
• optional Sprinkles, chopped candy, or nuts for topping

For the vanilla glaze

• 3/4 cup powdered sugar
• 1-2 tbsp milk Start with 1 tbsp.
• 3/4 tsp vanilla extract
• optional food coloring

For the chocolate glaze

• 3/4 cup powdered sugar
• 2 tbsp unsweetened cocoa powder
• 1/2 tsp vanilla extract
• 1-2 tbsp milk Adjust for consistency.

For the maple glaze

• 3/4 cup powdered sugar
• 1-2 tbsp milk
• 2 tbsp maple syrup
• 3/4 tsp vanilla extract

Method

 

Preparation

1. Preheat the oven to 350°F (175°C). Spray your donut pans with non-stick spray.
2. In a large bowl, combine the cake mix, egg, oil, milk, and vanilla. Mix with an electric mixer or whisk until smooth and uniform.
3. Spoon the batter into a large piping bag or a gallon-sized Ziploc. Snip a corner and pipe the batter into each donut cavity, filling about 3/4 full.

Baking

1. Bake for 10–12 minutes until donuts are light golden and a toothpick inserted comes out clean.
2. Let donuts cool in the pan for 5–10 minutes before transferring to a wire rack to cool completely (another 10–15 minutes).

Making the Glazes

1. While the donuts cool, whisk each glaze’s ingredients in separate shallow bowls until smooth. The consistency should be pourable but not runny; add more milk 1/4 tsp at a time if too thick.
2. Dip the top of each donut into the glaze for a few seconds. Let excess drip back into the bowl, then return the donut to the wire rack to set.
3. Add sprinkles or toppings immediately while the glaze is wet. Let the glaze firm up for about 10–15 minutes before serving.

Notes

For richer donuts, swap half-and-half for milk. Store glazed donuts in an airtight container at room temperature for 1–2 days. If your glaze has perishable add-ins, refrigerate and consume within 3 days.