I still remember the first time I mixed a boxed cake mix into donut batter — five minutes of prep and a tray of warm, tender donuts minutes later. These easy cake mix donuts are exactly that: a tiny shortcut that delivers bakery-style flavor with minimal fuss. They’re perfect for a last-minute brunch, a kid’s birthday, or when you want a comforting treat without hauling out flour and dozens of bowls. If you’ve tried similar shortcuts, you might also like this easy baked cake donut method that leans on the same no-fuss approach.

Why you’ll love this dish

These donuts are a quick win. Using a boxed cake mix cuts down on measuring multiple dry ingredients and still gives you a fluffy texture that bakes up evenly in a donut pan. They’re budget-friendly, customizable (switch the mix flavor to chocolate, lemon, or spice), and kid-approved — little hands love decorating them.

“Five minutes to batter, twelve minutes to golden donuts — my kids declared these the best after-school treat.” — a regular at-home tester

Beyond convenience, they’re forgiving. Overmix a little? They’re still soft. Need dairy-free? Choose a suitable cake mix. Short on time? Glaze is optional — a dusting of powdered sugar is enough.

How this recipe comes together

Here’s the process in plain terms so you know what to expect:

Mix a boxed cake mix with eggs, water, and oil until smooth.
Spoon or pipe the batter into a greased donut pan, filling cavities about two-thirds full.
Bake a short time (10–12 minutes) until donuts spring back or a toothpick comes out clean.
Cool slightly, then top with powdered sugar, glaze, or sprinkles.

This is a fast bake: most of the time is hands-off while the oven does the work. If you want to prepare ahead, batter can be portioned into the pan and baked later.

What you’ll need

1 box of cake mix (any flavor) — the flavor defines the donut base. Chocolate, yellow, or funfetti are popular.
2 large eggs
1/2 cup water
1/4 cup vegetable oil (can substitute light olive oil or melted coconut oil)
Powdered sugar or glaze for topping
Sprinkles or other toppings (optional)

Notes:

For a denser donut, swap 1/4 cup of the water for milk or buttermilk.
To make gluten-free donuts, use a certified gluten-free cake mix.
Want a richer crumb? Replace the water with room-temperature sour cream (same volume) — adjust baking time by a minute or two.

Step-by-step instructions

Preheat the oven to 350°F (175°C). Grease a donut pan well with nonstick spray or brush with oil.
In a large bowl, add the cake mix, 2 eggs, 1/2 cup water, and 1/4 cup vegetable oil. Whisk until the batter is smooth and lump-free. Don’t overmix — stop when the ingredients are fully combined.
Transfer the batter to a piping bag or use a spoon. Fill each donut cavity about two-thirds full to allow room for rising.
Bake for 10–12 minutes. The donuts are done when they spring back lightly to the touch or a toothpick inserted into the center comes out clean.
Let the donuts cool in the pan for 2–3 minutes, then turn them out onto a cooling rack to finish cooling.
Dust with powdered sugar, dunk in glaze, or add sprinkles while the glaze is still wet. Serve warm or at room temperature.

Timing tip: rotate the pan halfway through baking if your oven has hot spots.

Best ways to enjoy it

Plate a trio of glazed and powdered donuts with a small bowl of jam for dipping.
Serve with coffee or a milk flight for a weekend brunch.
Make a donut board: assorted flavors, fruit, and little bowls of toppings — fun for kids’ parties.
For a dessert twist, stack two donuts with whipped cream or pastry cream between them for an instant donut sandwich.

Pairings: medium-roast coffee, chai latte, or a citrusy iced tea complement the sweetness nicely.

Storage and reheating tips

Room temperature: store in an airtight container for up to 2 days. Keep glaze separate if you want a crisper exterior.
Refrigerator: glazed or cream-filled donuts can be stored in the fridge for up to 5 days. Let them come to room temperature before serving for best flavor.
Freezing: cool donuts completely, then freeze in a single layer on a baking sheet. Transfer to a freezer bag once firm; they keep up to 2 months. Thaw at room temperature or gently reheat.
Reheating: warm in a 325°F oven for 5–8 minutes, or microwave one donut for 10–12 seconds for a quick warm treat. Avoid overheating or they’ll dry out.

Food safety: if you add perishable fillings (cream, custard), store refrigerated and consume within 2–3 days.

Pro chef tips

Grease the pan thoroughly and consider dusting with flour or sugar for an easier release.
Use a piping bag or a zip-top bag with the corner snipped for neater filling — less mess and consistent sizes.
Don’t overfill the wells. Filling two-thirds full prevents overflow and gives the classic donut shape.
If your batter looks too thick (depends on the mix), add a tablespoon of water at a time until it’s pipeable.
For shiny glaze: let the donuts cool for 5 minutes before dipping so the glaze sets evenly.
If you want a slight chew on the edges, broil for 30–45 seconds after glazing — watch closely.

For more baked-donut techniques and small-batch tricks, check out this guide to easy baked donuts.

Flavor swaps

Chocolate lovers: use chocolate cake mix and top with chocolate ganache or cocoa glaze.
Citrus twist: use lemon or orange cake mix and a simple powdered sugar glaze with citrus zest.
Autumn spice: spice cake mix + cream cheese glaze; add a pinch of cinnamon to the batter.
Filled donuts: pipe jam, Nutella, or pastry cream into cooled donuts using a small round tip.
Vegan/dairy-free: select an egg replacer (like a flax egg) and plant-based milk; choose a vegan cake mix if available.

If you’re feeling experimental, try topping with crushed toasted nuts, candied bacon, or a drizzle of salty caramel. For inspiration pairing cake-based desserts, see this carrot cake cheesecake idea that uses boxed mixes in creative ways.

Your questions answered

Q: Can I use any boxed cake mix?
A: Yes — most boxed mixes work. The flavor determines the donut base. Be mindful that dense mixes (like pound cake mixes) may produce a denser donut. For best results, choose a standard cake mix.

Q: Can I fry these instead of baking?
A: This batter is formulated for baking. Fried donuts need a thicker, yeast or traditional dough. You could try frying small spoonfuls, but expect differences in texture and cooking time.

Q: How long do they keep once glazed?
A: Glazed donuts stored at room temperature in an airtight container are best within 1–2 days. Refrigerate if your glaze includes perishable ingredients (like cream cheese).

Q: Can I make the batter ahead?
A: You can mix the batter and refrigerate for up to 24 hours. Give it a gentle stir before piping and add a splash of water if it thickens too much.

Q: Any tips for toppings that won’t slide off?
A: Let the donut cool slightly; a warm donut will cause glaze to run. For powdered sugar, dust when donuts are completely cool to avoid clumping.

Conclusion

If you like quick, adaptable desserts that still feel homemade, these cake mix donuts are a reliable go-to. For more variations and glaze ideas that expand on this basic approach, see this detailed take on Cake Mix Donuts – Jennifer Meyering. If you’d like extra glaze recipes and three different finishes to try, this roundup of Easy Cake Mix Donuts (+ 3 Delicious Glazes) – Kindly Unspoken is a solid next stop.

Easy Cake Mix Donuts

These easy cake mix donuts deliver bakery-style flavor with minimal fuss, perfect for brunch or a comforting treat.

Prep Time 5

Cook Time 12

Total Time 17

Serving Size donuts

Ingredients

Donut Ingredients

1 box cake mix (any flavor) Flavor defines the donut base; popular options include chocolate, yellow, or funfetti.
2 large eggs
1/2 cup water Can substitute with milk or buttermilk for a denser donut.
1/4 cup vegetable oil Can substitute with light olive oil or melted coconut oil.

Toppings

powdered sugar or glaze For topping.
sprinkles or other toppings Optional.

Instructions

Preparation

Preheat the oven to 350°F (175°C) and grease a donut pan well with nonstick spray or brush with oil.
In a large bowl, add the cake mix, eggs, water, and vegetable oil. Whisk until smooth and lump-free, being careful not to overmix.
Transfer the batter to a piping bag or use a spoon. Fill each donut cavity about two-thirds full.

Baking

Bake for 10–12 minutes, or until the donuts spring back lightly to the touch or a toothpick inserted into the center comes out clean.
Allow the donuts to cool in the pan for 2–3 minutes, then turn them out onto a cooling rack.

Serving

Dust with powdered sugar, dunk in glaze, or add sprinkles while the glaze is still wet. Serve warm or at room temperature.

Notes

For a denser donut, swap 1/4 cup of the water for milk or buttermilk. Use gluten-free cake mix for gluten-free donuts. For richer flavor, replace water with room-temperature sour cream.