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Doughnut Hole Cake

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Total Time
Prep: 15 min. Bake: 35 min. + cooling

By Taste Of Home Editorial Team

Recipe by Robert Pickart, Chicago, Illinois

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Feb. 12, 2022

This is the easiest, most impressive cake I’ve ever made! You can use chocolate, lemon or strawberry cake mix in the place of red velvet if you prefer. —Robert Pickart, Chicago, Illinois

Watch How to Make Doughnut Hole Cake

Test Kitchen Approved

Doughnut Hole Cake

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Yield: 16 servings
Prep: 15 min
Cook: 35 min
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Ingredients

  • 32 vanilla cake doughnut holes
  • 1 package red velvet cake mix (regular size)
  • 1 can (16 ounces) vanilla frosting
Text Ingredients

Directions

  1. Preheat oven to 350°. Place 16 doughnut holes in each of 2 greased 8-in. round baking pans. Prepare cake mix according to package directions. Pour batter over doughnuts, dividing evenly.
  2. Bake until a toothpick inserted in cake comes out clean, 35-40 minutes. Cool in pans 10 minutes before removing to a wire rack to cool completely. Spread frosting between layers and over top of cake.

Nutrition Facts

1 piece: 420 calories, 20g fat (7g saturated fat), 38mg cholesterol, 401mg sodium, 57g carbohydrate (36g sugars, 1g fiber), 4g protein.
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