Cake. Doughnuts. Now you don't have to choose between the two. Impress your family with this easy jelly-filled cake. Try your best to center the jelly in the middle of the half-filled Bundt pan so that it will not leak out the edges of the cake. —Colleen Delawder, Herndon, Virginia
Jelly Donut Cake
Greasing Fluted (Bundt) Tube Pans
Watch How to Make Jelly Donut Cake
Jelly Donut Cake
Prep Time
25 min
Cook Time
45 min
Yield
12 servings
Ingredients
- 1 cup sugar
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 3/4 cup unsalted butter, melted
- 2 large eggs, room temperature
- 1 cup 2% milk
- 2 tablespoons sour cream
- 1 tablespoon vanilla extract
- 2-2/3 cups all-purpose flour
- 2-1/2 teaspoons baking powder
- 3/4 cup raspberry, strawberry or apple jelly
- FROSTING:
- 1 package (8 ounces) cream cheese, softened
- 1-1/2 cups confectioners' sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
Directions
- Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. Place sugar, cinnamon, salt and nutmeg in a food processor; process for 30 seconds. Transfer to a large bowl.
- Beat in melted butter, eggs, milk, sour cream and vanilla until well blended. In another bowl, whisk flour and baking powder; gradually beat into sugar mixture.
- Pour half of the batter into prepared pan. Spoon jelly over batter to within 1/2 in. of edges; top with remaining batter. Bake until a toothpick inserted near center comes out clean, 45-50 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely.
- In a large bowl, combine all frosting ingredients; beat until smooth. Spread over cake; sprinkle with additional sugar and cinnamon. Refrigerate at least 1 hour before serving.
Nutrition Facts
1 slice: 475 calories, 20g fat (12g saturated fat), 83mg cholesterol, 283mg sodium, 69g carbohydrate (45g sugars, 1g fiber), 6g protein.
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