There are a few treats that just seem to come to mind when we think about spoiling ourselves with food. In the morning, it may be a doughnut or perhaps even a couple of doughnuts if they happen to be extra good. Jelly doughnuts tend to be a favorite and that brings us to our next point. People also love cake and they tend to be rather closely related. Thanks to this recipe, they are one and the same.
If you are somebody that loves jelly doughnuts, then this giant jelly doughnut cake is going to be right up your alley. It takes all of the delicious flavors of a jelly doughnut and combines it into the size of a cake. Try this one with your family and they may just request it over and over again.
For the cake:
1 box yellow cake mix
Small box (3.4 ounces) instant vanilla pudding mix
1/2 cup water
1/2 cup vegetable oil
1 cup sour cream
4 large eggs
1 cup seedless strawberry jam
For the glaze:
2 cups powdered sugar
6 tablespoons warm water
1 teaspoon vanilla extract
Pink food coloring (optional)
Preheat oven to 350 degrees. Spray bundt pan with nonstick spray, then lightly coat with flour. Set aside.
Using a stand or hand mixer, combine cake ingredients. Beat on low speed until just combined. Scrape the sides of the bowl with a rubber spatula, then beat for 3 minutes, until thick and smooth. Pour batter into bundt pan and bake for 45-55 minutes, until cake is set and a toothpick inserted in the center comes out clean.
Let cake cool in the pan for about 15 minutes, then carefully turn onto a wire rack to continue cooling.
Once cake is completely cool, split in half horizontally with a serrated knife. Use a spoon to make a well in the center of the bottom half of the cake, about an inch wide and half an inch deep. The well should go in a circle in the middle of bottom half (this is to hold the filling).
Fill the well with jam so that it is level with the cake. Top with top half of cake.
Mix glaze ingredients with a wire whisk until smooth. Pour over cake, spreading to cover. Top with sprinkles.