Sometimes I just want doughnuts, and most of those times I just refuse to go out and buy any, not because I’m lazy but because I work nights and it is winter in Indiana, enuff said right? Today it is 5 degrees here. Ridiculous, you would honestly think I haven’t lived here my whole life because I still have yet to get used to this brittle cold! This year I thought we had got away with not having the cold winter, because up into January it was still in the 50s and 60s. Nope not even close lol.
I think I like doughnuts for the most part because they are convenient, you can grab one on your way out of the door and eat it in the car, or on your walk to school. Well, convenience is actually the second because the first is definitely the fact that they are delicious. These doughnuts are really easy to make ahead, and they even freeze well. You could make up a bunch and load em up into freezer bags and then pull them out the night before you are ready for them. They are so amazingly moist and not to mention (again) delicious!
Well, what If I told you, you most likely have all the ingredients to make doughnuts at home. All you need is 3 ingredients eggs, Strawberry puree and white cake mix! Yes, these cake doughnuts are actually made with cake mix! They are also baked, I used this pan to bake them. They turned out surprisingly delicious, yep I said it again, lol. I don’t think I have ever had a strawberry doughnut. So when I decided to create a doughnut recipe that’s what I wanted, strawberry. Get te recipe below.
I would love to hear what you thought of this recipe, and if you want more strawberry recipes, for national strawberry day February 27th check out my Strawberry Lemon Crinkle Cookies and Chocolate Chip Strawberry Box Cake Cookies recipes.
- 1 box cake mix
- 2 cups sweetened frozen strawberries
- 2 eggs
- Preheat oven to 425.
- In a bowl cake mix, strawberries and mix well.
- Use an icing bag or freezer bag and fill with the doughnut mixture.
- Cut off the tip.
- Spray doughnut pan.
- Squeeze into the doughnut pan, filling ⅔ full.
- Bake for 10 to 12 minutes.